Quinoa Chicken Parm

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• 1 Cup (184g) Qunioa
• 2 Cups (16oz) Water
• 1 Medium Red Onion (Chopped)
• 3 Cloves Garlic (Chopped) or 1 1/2 Teaspoons Minced Garlic
• 1 Tablespoon Olive Oil
• 14.5oz Can (411g) No Salt Added Diced Tomatoes
• 15oz Can (425g) Tomato Sauce
• 1/4 Teaspoon Crushed Red Pepper
• 1/4 Teaspoon Lemon & Pepper
• 1/2 Teaspoon Oregano
• 1/2 Teaspoon Basil
• 1/2 Teaspoon Parsley
• 1 1/2 Pounds (24oz) Chicken Breast (Chopped)
• 1 Cup (112g) Fat Free or Reduced Fat Mozzarella
• 1/3 Cup (30g) Whole Wheat Bread Crumbs (Optional)
• 1/2 Cup (50g) Parmesan & Romano Grated Cheese

Add your quinoa and water to a medium size stove top pan. Bring the quinoa to a boil and then put your heat on low. Let it simmer until all of the water is absorbed. Remove from heat. Chop your onion and garlic. Take out a medium size saucepan, put your burner on medium heat, and add in 1 tablespoon of olive oil. Let the olive oil heat up. Add in our chopped onion and garlic. Once the onion and garlic start to brown, turn your burn to a low-medium heat, add in the diced tomatoes, tomato sauce, crushed red pepper, lemon & pepper, oregano, basil, parsley, quinoa, and chicken. Let simmer for 5:00. Take out a baking dish (that holds at least 3 quarts), coat it with non-stick cooking spray, and add in half of your mix. Top first layer with 1/2 serving of bread crumbs (15g), 1/4 cup (28g) of mozzarella, a little bit of parsley, and 1/4 cup (25g) of Parmesan & Romano grated cheese. Add in the rest of your mix. Top again with 1/2 serving of bread crumbs (15g), 1/4 cup (28g) of mozzarella, a little bit of parsley, and 1/4 cup (25g) of Parmesan & Romano grated cheese. Cover with tin foil and cook on 375 for 15:00. Remove tin foil and cook for another 15:00. Enjoy!

She also added yellow and red peppers which could have been a good addition.