Who misses a good gluten free mac and cheese?
Serving size for this recipe feeds 4
2 cups Organic Gluten free Quinoa
Gluten free Italian style bread crumbs (I use either 4C breadcrumbs or Ian’s panko crumbs. Whatever I have on hand is what I will use!)
Thin boneless, skinless chicken breasts (modify to how many people you are serving. I will cook 2 chicken breasts for 4 people)
Shredded sharp cheddar cheese
1/2 cup Milk (Whatever you prefer) I use 1 percent
Bring a sauce pan to a boil.
Measure out 2 cups of the organic gluten free quinoa. I like to wash it in a bowl and soak for a few minutes then drain back into the cup.
Pour the quinoa into the sauce pan and cover, simmer for about 13 minutes or until water is soaked up and quinoa becomes fluffy.
In a skillet dice up and saute chicken breasts to bite sized pieces.
Set aside once done.
In a small bowl combine 1/2 cup of milk, Garlic powder and paprika in a bowl with 2 eggs. I usually like to add more than a tablespoon of each spice to add in more flavor. Add in a little more milk if you want the mixture to be creamier.
Drain what’s left of the water from the quinoa and add in the mixed bowl of ingredients. Add in and mix 1.5 cups of sharp cheddar cheese and let melt. Once melted add in the chicken.
Pre heat the oven to 350 degrees and spray a baking dish with non stick spray or any gluten free alternative so the food doesn’t stick to the pan.
Scoop everything out evenly into the baking dish. Top with extra sharp cheddar cheese followed by bread crumbs if desired. Bake for 30 minutes!
This is a great comfort meal on those cold days! It really fills you up and hits the spot!