1 tbs extra-virgin olive oil

1 clove garlic, minced

2 green onions, chopped

1 tomato, chopped

1/2 c chopped mushrooms

1 (8 oz) can tomato sauce

pinch red pepper flakes

salt and pepper, to taste

garlic salt, to taste

2 c cooked quinoa

2 c diced, cooked chicken (about 1 lb boneless, skinless chicken breast halves)

1/2 red bell pepper, chopped

1/4 c chopped cilantro

1 1/2 c shredded mozzarella cheese

Preheat oven to 350 degrees and grease a 9″x13″ glass pan.

In a lg skillet over med-high heat, add olive oil, garlic, mushrooms, and green onions. Saute 2-3 minutes. Add chopped tomato, tomato sauce, red pepper flakes, salt and pepper, and garlic salt. Stir and simmer 5 minutes.

Meanwhile, combine cooked quinoa, chicken, red pepper, cilantro, and 1/2 cup of the cheese in the prepared pan.

Pour warm sauce on top and mix carefully until everything is combined. Top with remaining 1 cup cheese and cover with foil.

Bake 15 minutes. Remove foil and bake another 10 minutes. Remove from oven and garnish with additional green onions and cilantro, if desired.

serves 6-8