Mexican Quinoa Chicken Bake with Socca wedges and homemade guacamole.
This was my splurge dinner for the week, in that quinoa is the only grain I’m allowed and only 2-3 times per week. I have it maybe once or twice per month. Also no breads, dairy or processed foods are allowed. SO….I substituted Veggie Shreds for the cheddar cheese and Socca is a tortilla-like flat-bread made with chickpea flour and water; totally gluten free.