Baked Quinoa Chicken Frittata

• 1 cup Dry Uncooked Quinoa
• 2 cups Water
• 6 ounces, weight Cooked Chicken Breast, Chopped
• 4 whole Eggs, Beaten
• 2 Egg Whites
• 4 ounces, weight Mascarpone Cheese (or Cream Cheese)
• 13 cups Unsweetened Almond Milk Or Milk Of Choice
• 1 cup Chopped Roasted Red Peppers
• 2 Scallions, Chopped
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/2 teaspoons Garlic Powder
• 1/4 cups Fresh Chopped Parsley

1. Place quinoa in a pot with the water.
2. Bring to a boil.
3. Reduce heat, cover and simmer for 12-15 minutes until water is all absorbed.
4. Set aside to cool.
5. Preheat oven to 375 degrees F. In a large bowl, combine the rest of the ingredients.
6. Once quinoa is cooled, add to other ingredients and stir well to combine.
7. Spray a 9-inch pie plate with nonstick cooking spray.
8. Pour mixture into pie plate.
9. Bake 25 minutes.
10. Place under broiler for 3-5 minutes to brown top of frittata.
11. Enjoy warm!

quinoa, water, chicken, eggs, egg whites, cream cheese, milk, red peppers, scallions, salt, pepper, garlic, fresh chopped parsley

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/baked-quinoa-chicken-frittata/ (may not work)