Buffalo Chicken Quinoa Casserole

Adapted from The Iron You's Buffalo Chicken Quinoa Casserole
Absolutely delicious, but a lot of work. 

Ingredients

Marinade

1 T. balsamic vinegar

1 T. dry white wine

3 garlic cloves, minced

1 T. chipotle in adobo, minced or pureed

1 t. chipotle powder

1 t. smoked paprika

Quinoa

1 c. quinoa, picked and rinsed well
1 T. olive oil

2 c. water, 

1 t. Chicken Better Than Bouillon

Chicken

1 lb. boneless, skinless chicken breasts or tenders, marinated

1 t. Chicken Better Than Bouillon

1 T. chopped fresh parsley

1 celery stalk, sliced

Sauce

2 T. olive oil

1 onion, finely chopped
1 16-oz. can diced tomatoes

1-3 t. smoked paprika

1-3 t. chipotle powder
3-6 garlic cloves
6 to 8 T. balsamic vinegar

2-4 T. chipotle peppers in adobo, finely minced or pureed
1/4 c. fresh mozzarella cheese, shredded

1/4 c. Roquefort cheese, crumbled

Topping

1/4 c. fresh mozzarella cheese, shredded

1/4 c. Roquefort cheese, crumbled

1 T. chopped fresh parsley

Directions

Marinate chicken for at least 30 minutes.

Heat 1 tablespoon olive oil in a saucepan over medium-high heat, and add the quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.

Add 2 cups of water and 1 teaspoon of bullion. Bring to a rolling boil, reduce to a simmer, cover, and cook for 15 minutes.

Remove from the heat and let stand for 5 more minutes, covered.  Remove the lid and fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.) Set aside.

In the meantime, in a large saucepan, place chicken breasts, celery, 1 tablespoon minced parsley, and cover with water. Add bouillon, bring to a boil, lower to simmer, and cook covered for 20 minutes, or until chicken is cooked through.

Remove chicken, let cool, and shred with a fork. Set aside.  Keep the celery and parsley, if not overcooked.  Drain the water.

Heat two tablespoons of olive oil in the same large saucepan over medium-high heat. Add onion and sauté until translucent, about 6 minutes.  Add tomato sauce, tomato paste, chipotle powder, paprika, and pepper. Stir well, reduce the heat, and let simmer for 7 to 8 minutes.

Put the quinoa in the saucepan back over over medium high heat, toss and toast quinoa with chipotle powder, paprika, and garlic for 2 minutes. Taste and season with more chipotle and paprika as needed.  Set aside.

Preheat oven to 375°F (190°C) and lightly butter a 8x8 baking dish (or a large cast iron skillet).
In the same large saucepan, combine toasted quinoa, tomato mixture, shredded chicken, remaining sauce ingredients, and half of the cheese.

Transfer quinoa mixture to the baking dish (or cast iron skillet) and top with remaining cheese.
Cover with foil and and bake for 20 minutes. Remove foil and bake for further 10 minutes.
Sprinkle with chopped fresh parsley and serve!

Nutrition Facts
Servings 8.0

Amount Per Serving
calories 274
% Daily Value *
Total Fat 11 g	16 %
Saturated Fat 2 g	11 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 39 mg	13 %
Sodium 464 mg	19 %
Potassium 227 mg	6 %
Total Carbohydrate 23 g	8 %
Dietary Fiber 3 g	12 %
Sugars 4 g
Protein 20 g	40 %
Vitamin A	21 %
Vitamin C	16 %
Calcium	10 %
Iron	18 %