Cheesy Chicken Quinoa Bake

Tender, Gathered, Baked with Care

There's something quietly satisfying about a bake — the way it asks you to gather things together, layer them patiently, and let the oven do the slow, honest work. This one has the kind of depth that comes from building in stages: greens that wilt into softness, a sauce that thickens gently, a golden crust that holds everything beneath it. It isn't fussy. It's the sort of thing you'd make on a Sunday and find yourself returning to, spoonful by spoonful, long after the pan has cooled.

Ingredients

• Cooking spray
• 1 1/2 cups Vigo Quinoa, uncooked
• 2 1/2 cups water
• 1 tablespoon Alessi Extra Virgin Olive Oil
• 1 large onion, thinly sliced
• 2 teaspoons Alessi Garlic Puree
• 2 cups milk
• 1 tablespoon cornstarch
• 1 9.9oz. jar Vigo Marinated Artichoke Hearts, drained and coarsely chopped
• 11 ounces fresh spinach
• 2 cooked chicken breasts, cut into 1/2" pieces
• 1/2 cup 2 Tbsp. grated Parmesan cheese
• 1/2 cups shredded mozzarella cheese
• Alessi Sea Salt and Ground Black Pepper, to taste
• 2 tablespoons Vigo Panko Breadcrumbs

Instructions

1. Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray.
2. In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil.
3. Reduce heat to low, cook for 12 minutes and set aside.
4. Fluff with a fork.
5. Heat olive oil in a large non-stick skillet on medium heat.
6. Add onion and garlic, sauté until onion is soft and translucent, stirring occasionally.
7. In a small bowl, whisk together milk and cornstarch and then add to the skillet with the onion and garlic.
8. Mix well and then add artichoke hearts, spinach, chicken, ½ cup Parmesan, mozzarella, and cooked quinoa.
9. Season with salt and pepper.
10. Stir until cheese is melted.
11. Transfer mixture to prepared baking dish, level and sprinkle with remaining 2 tablespoons Parmesan and panko breadcrumbs.
12. Bake uncovered for 25 minutes.
13. Serve hot.
14. This recipe was created by Leanne Neff and Sofia Tsikitas.