As promised......A RECIPE!!!!! Yummy!!!! Who is going to give this one a try?! Cauliflower, Tomato and Chicken Sausage Quinoa Gratin Ingredients 1 large head cauliflower, chopped into bite size pieces 6 roma tomatoes, sliced into half rounds 12 oz organic chicken sausage (pre-cooked or raw), sliced into half rounds (use gluten free for GF version) 12 oz boneless & skinless chicken breasts, cut into small cubed 5 garlic cloves, minced 1/4 cup basil, minced 1 tsp salt 1 tsp ground black pepper For the Topping: 3/4 cup quinoa, dry 1 + 1/2 cups water 1 cup (2 oz) Parmesan cheese, grated 3 tbsp olive oil, extra virgin 1/4 cup basil, minced 1/4 tsp salt 1/4 tsp ground black pepper For the Topping 3/4 cup quinoa, dry 1 + 1/2 cups water 1 cup (2 oz) Parmesan cheese, grated 3 tbsp olive oil, extra virgin 1/4 cup basil, minced 1/4 tsp salt 1/4 tsp ground black pepper Directions: 1. Preheat oven to 450 degrees F. In a large mixing bowl, add cauliflower, tomatoes, sausage, chicken, garlic, basil, salt and pepper. Mix to combine, pour into 9 x 13 baking dish and bake uncovered for 20 minutes. 2. In the meanwhile, combine water and quinoa in a small pot. Bring to a boil, reduce heat to low and cook for 10 minutes. Remove from heat and let stand 5 minutes, fluff with a fork and transfer to a medium bowl. Add remaining Topping ingredients, mix and sprinkle on top of casserole. I pushed the quinoa topping inside the casserole a bit using a butter knife. Return to the oven, bake for another 10 minutes and then broil for 5 more minutes or until golden. Serve hot. Storage Instructions: Refrigerate covered for up to 5 days. Freeze in an airtight container for up to 3 months. Nutritional Info Servings Per Recipe: 8 Amount Per Serving = 1.5 cups: Calories: 299.6 Total Fat: 14.2 g Cholesterol: 65.7 mg Sodium: 831.2 mg Total Carbs: 19.9 g Dietary Fiber: 4.6 g Protein: 24.0 g WW Points+: 7 Thanks Ifoodreal!!!
Posted on: Fri, 12 Sep 2014 16:00:01 +0000
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