Donna's Quinoa-Crusted Chicken Fajita Pizza

Dear Friends, this new recipe creation is really a mish-mash of Mexican and Italian cuisines but is just delicious!  I would venture to add that it is also a healthy meal with the replacement of the typical bread-based crust with a lighter quinoa crust.  I hope you like this dish as much as I do!  Best, Donna:

Donna's Quinoa-Crusted Chicken Fajita Pizza

Ingredients:

1 cup quinoa, rinsed and drained

1½ cups water

2 Tablespoons butter

3 large eggs

1 cup fresh salsa, medium

1 medium onion, sliced

1 green pepper, sliced

One 9 ounce package Beyond Meat Chicken-Free Strips, thawed (or boneless, skinless chicken breast slices)

12 ounces red and yellow grape tomatoes, halved

2 cups mixed yellow and white cheeses, grated

Olive oil drizzle

Freshly ground pepper

Method:

Place the quinoa in a rice cooker sprayed with cooking oil.  Add water, butter and salt to taste and turn on cooker.  When done, remove the quinoa, place in medium bowl and allow to cool in refrigerator for about 1 hour.  Prepare pizza pan by spraying with cooking spray.  Add the eggs and salt and pepper to cooled quinoa and spread onto pizza pan.  Top with remaining ingredients in order given.  Bake for 25 minutes or until cheese is golden and remove from oven.  Allow to sit for 5 minutes before cutting.  Serve with additional salsa and sour cream or guacamole, if desired.

Serves 4.

Copyright 2015.