Ingredients

• 1 tbsp olive oil
• 1 garlic clove, minced
• 2 cups crushed tomatoes
• 2 tbsp balsamic vinegar
• 1/4 tsp red pepper flakes
• 2 cups cooked quinoa
• 2 cups shredded cooked chicken
• 3 cups baby spinach
• 1/2 cup chopped fresh basil
• Salt and pepper to taste
• 1 cup halved cherry tomatoes
• 1/2 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese

Preparation

Heat the oil in a large oven-safe skillet over medium-high heat. Add the garlic and cook until fragrant. Add the crushed tomatoes, balsamic vinegar, and red pepper flakes. Stir in the quinoa and shredded chicken. Add the spinach and basil and cook, stirring, until the spinach has wilted. Season with salt and pepper.
Remove from the heat and top with cherry tomatoes, mozzarella and Parmesan. Broil quinoa bake until the cheese has melted, 3 to 4 minutes.
Serve immediately garnished with more fresh basil or store in the refrigerator for up to 4 days.