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Chicken & Quinoa Casserole
Ingredients
  • 2 ½ cups unsalted chicken broth
  • 1 ¼ cups white quinoa
  • 2 medium zucchini, chopped (¾-inch)
  • 1 medium yellow squash, chopped (¾-inch)
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 medium eggplant, unpeeled and chopped (1-inch)
  • 1 tablespoon balsamic vinegar
  • 1 ¼ teaspoons salt, divided
  • 2 cups torn cooked chicken breast (about 2-by-½-inch pieces)
  • 1 (15-ounce) can diced tomatoes with basil, garlic and oregano, undrained
  • 1 cup shredded Gruyère cheese
  • 2 tablespoons chopped fresh basil, plus leaves for garnish
  • 8 ounces fresh small mozzarella cheese balls (about 1 ¼ cups)
  • 1 cup halved cherry tomatoes
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