Cheesy Chicken Quinoa

So it's National Mac and Cheese Day, but we are trying to eat lower carb. We had Cheesy Chicken Quinoa with green chilis, roasted peppers and onions, and avocados.

Ingredients:

• 1 cup of dry quinoa
• 2 cups water (or chicken broth)
• 7 ounces green chilis
• 20 ounces shredded cooked chicken (I cooked two breasts from frozen in pressure cooker)
• 1 bell pepper cut into chunks, roasted (I roasted with the onions in air fryer at 400 for about 10 minutes)
• 1/2 Vidalia onion, cut into chunks, roasted
• 1 (12‑ounce) can evaporated milk
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• pinch cayenne pepper (or 1/2 teaspoon Sriracha sauce)
• 8 ounces sharp cheddar cheese, shredded (1 cup)

Instructions:

1. Mix quinoa, water, and green chilis in a medium sauce pan. Bring to boil, reduce heat, cover, and simmer for 15 minutes.
2. Cook and shred chicken as needed.
1. Add 2 cups of water to pressure cooker, and frozen chicken breasts. Sprinkle with 1/2 teaspoon salt, pepper, garlic, and paprika.
2. Lock pressure cooker lid in place and bring to high pressure over high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for ~9 minutes, adjusting heat as needed to maintain high pressure. 
3.  Use the quick release method to release the pressure: Remove pot from heat. Pour water over lid until the pressure releases. Release pressure locks, then carefully remove lid, allowing any remaining steam to escape away from you.Check chicken with thermometer - center should be 165 degrees. If not, cut chicken into smaller chunks, and heat a few more minutes. 
4. After chicken is cooked, shred with some forks or the beater blade of a stand mixer.
3. Heat the evaporated milk over medium heat. Add about a cup of the cooked quinoa. 
4. Add the dry mustard, paprika, pepper, and 1/4 of the cheese. Stir until cheese melts, then add rest of cheese gradually.
5.  After the sauce is smooth, stir in rest of quinoa, the shredded chicken, and the roasted vegetables. Serve with avocado slices.

Carole's Notes:

We liked this - the cheesy green chili sauce was tasty. 
(Doug said this was the best way he had ever had quinoa.)

This recipe should make at least 4 servings, depending on what you eat with it maybe more.

Recipe is lightly adapted from my Pressure Cooker Mac and Cheese (green chili version)