INGREDIENTS
1 1/2 cups
quinoa
2 1/2 cups
low sodium chicken stock
1
yellow onion
3
garlic cloves
1 tbsp
olive oil
2 cups
almond milk
1/3 cup
chickpea flour
4
zucchinis
10
cremini mushrooms
1/4 cup
parmesan cheese
1 lb
skinless boneless chicken breast
1 tsp
kosher salt
1/2 tsp
ground pepper