Cozy Quinoa Casserole
2 cups Chicken stock
1 large Onion, peeled and diced
1 Tablespoon Fresh Basil Olive Oil from Olive Oil Etcetera
8 Cremini (or white) mushrooms, thinly sliced
2/3 cups Butternut squash (fresh or frozen), diced or sliced
1 lb. Ground Chicken
2 Teaspoons Poultry seasoning
1 Teaspoon Sea Salt
1/3 Teaspoon Ground Pepper
1 1/2 cups Quinoa, uncooked, rinsed
1/3 cup Parsley, minced
1 cup Monterey Jack cheese, shredded
Preheat oven to 350F. In a skillet, saute onion in olive oil on medium-high heat for 2-3 minutes or until translucent.
Add mushrooms, squash, garlic and cook for 2-3 minutes. Add chicken, breaking it into small pieces as it browns, about 3-4 minutes.
Add poultry seasoning, salt, pepper, chicken stock and quinoa to pan and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Transfer ingredients from pan into 9"X9" casserole dish or baking pan.
Mix in parsley and 1/2 cup of cheese. Sprinkle the remaining cheese on top of casserole. Bake 30 - 35 minutes.
*Recipe adapted from Kitchen Basics chicken stock box