Pesto Chicken & Vegetable Quinoa Bake

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups Water
• 1 cup Quinoa, Uncooked
• 3 Tablespoons Olive Oil Plus Extra For Drizzling Over Garlic
• 3 heads Garlic (peel On But Cut Off A Bit Of The Top To Expose The Inner Cloves)
• 1 whole Medium Vidalia Onion, Thinly Sliced
• 1-½ cup Baby Bella Mushrooms, Thinly Sliced
• ½ cups Brussel Sprouts, Thinly Sliced
• 2 whole Red Bell Peppers, Stem And Seeds Removed, Thinly Sliced
• 1 whole Orange Bell Pepper, Stem And Seeds Removed, Thinly Sliced
• 1 cup Sun-Dried Tomatoes, Chopped
• 2 Tablespoons Capers
• ¾ cups Pesto (jarred Or Homemade)
• 2 cups Rotisserie Chicken, Shredded
• 1 cup Chicken Broth
• 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
• ½ cups Fresh Basil Leaves, Roughly Chopped
• ¼ teaspoons Kosher Salt
• ¼ teaspoons Ground Black Pepper
• 1 cup Colby-Jack Cheese, Shredded

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Cut off the top of each garlic head to expose the cloves, drizzle with a little of the olive oil, wrap in foil and roast for about 20 minutes until soft.

2. Meanwhile, bring the water to a boil in a saucepan. Stir in the quinoa and a pinch of the kosher salt, cover, and simmer about 15 minutes until the water is absorbed. Fluff with a fork.

3. In a large skillet over medium heat, warm the remaining olive oil. Add the onion and cook 4 minutes, then add the mushrooms and brussels sprouts and cook 4 more minutes.

4. Add the red and orange bell peppers, sun-dried tomatoes, capers, the remaining kosher salt and the ground black pepper. Cook 3 minutes, stirring often.

5. Pour in the chicken broth, add the black beans and shredded rotisserie chicken, and cook about 3 minutes until the chicken is heated through to 165°F (74°C).

6. Squeeze the soft garlic cloves out of their skins into the skillet and mash them into the vegetables. Stir in the pesto and the cooked quinoa.

7. Stir in the chopped basil. Spread the mixture in a lightly oiled 9x13-inch (23x33 cm) baking dish, sprinkle with the Colby-Jack cheese and bake about 5 minutes until the cheese melts. Serve hot.