Have any left over cooked chicken breast on hand? Use it up for this delicious recipe! Throw in some delicious roasted red peppers, cooked quinoa and a few other ingredients and you’ve got yourself a healthy balance of protein and carbs all in one piece of baked goodness.

Super simple recipe to make. Just cook the quinoa, mix the other ingredients together, combine and bake, that’s all there is to it. EASY and Healthy!

You could also just leave out the chicken and make this an all veggies meal. But I suggest cook the veggies a bit until they tender before adding to the quinoa and baking. 🙂

Other Quinoa Recipes you might like:

• Baked Quinoa Veggie Bites
• Fruity Baked Quinoa
• No Bake Cocoa Quinoa Bars
• Pomegranate Sweet Potato Quinoa

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Baked Quinoa Chicken Frittata {Gluten Free}

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 255kcal

Author Brenda Bennett

Ingredients

• 1 cup dry uncooked quinoa
• 6 ounces cooked chicken breast chopped
• 4 eggs beaten
• 2 egg whites
• 4 ounces mascarpone cheese or cream cheese
• 1/3 cup unsweetened almond milk or milk of choice
• 1 cup chopped roasted red peppers
• 2-3 scallions chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 cup fresh chopped parsley

Instructions

• Place quinoa in a pot with 2 cups of water.
• Bring to a boil.
• Reduce heat, cover and simmer for 12-15 minutes until water is all absorbed. Set aside to cool.
• Preheat oven to 375 degrees.
• In a large bowl combine all the rest of the ingredients.
• Once quinoa is cooled, add to other ingredients and stir well to combine.
• Spray a 9 inch pie plate with nonstick cooking spray.
• Pour mixture into pie plate.
• Bake 25 minutes.
• Place under broiler for 3-5 minutes to brown top of frittata.
• Enjoy warm!

Notes

Weight Watchers PointsPlus 7*

Nutrition

Serving: 1g | Calories: 255kcal | Carbohydrates: 18g | Protein: 18g | Fat: 12g | Cholesterol: 186mg | Sodium: 474mg | Fiber: 2g | Sugar: 2g

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