• 1 1/2 cups quinoa, uncooked
  • 2 1/2 cups low sodium chicken stock
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 cups almond milk
  • 1/3 cup chickpea flour
  • 4 med zucchinis, sliced into half moons
  • 10 cremini mushrooms, sliced thickly
  • 1/4 cup parmesan cheese, shredded
  • 1 pound boneless, skinless chicken breast, cubed 3/4 cup mozzarella, shredded
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  1. Preheat oven to 375 degrees F and grease 9x13 baking dish with olive oil.
  2. In a medium pot, add the quinoa, chicken stock, and 1/2 teaspoon. kosher salt. Cover and bring to a boil. Reduce heat to low, cook for 10-12 minutes, and set aside.
  3. Preheat a large skillet on medium-high heat and add olive oil. Once oil is hot, add onion and garlic and sauté until tender, stirring occasionally.
  4. Add in the chickpea flour and then slowly add the almond milk. Add the zucchini, mushroom, parmesan cheese, mozzarella, cooked quinoa, remaining 1/2 teaspoon. salt and 1/2 teaspoon. pepper. Stir until cheese is melted.
  5. Transfer mixture to a prepared baking dish, stir in cubed chicken, level, and sprinkle with remaining 1/4 cup cheese.
  6. Bake, uncovered, for 25 minutes, until cheese is golden and top is bubbly.