Broccoli-Quinoa Casserole With Chicken And Cheddar

  1. Heat a medium saucepan over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add quinoa; cook 2 minutes or until toasted, stirring frequently. Add 1 1/4 cups water; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender. Remove from heat; let stand 5 minutes. Fluff with a fork.
  2. Preheat oven to 400u0b0.
  3. Cook broccoli in microwave according to package directions, reducing cook time to 2 1/2 minutes.
  4. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 5 minutes or until browned, turning occasionally; remove from pan.
  5. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and garlic; saute 5 minutes. Combine milk and flour, stirring with a whisk. Add milk mixture, stock, remaining 3/8 teaspoon salt, and remaining 3/8 teaspoon pepper to pan. Bring to a boil, stirring frequently; cook 2 minutes or until thickened. Remove from heat; cool slightly. Add Parmesan, stirring until cheese melts. Stir in quinoa, broccoli, chicken, and mayonnaise. Spoon mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with cheddar. Bake at 400u0b0 for 15 minutes or until casserole is bubbly and cheese melts.

canola oil, quinoa, water, microwave, cooking spray, skinless, kosher salt, freshly ground black pepper, onion, garlic, milk, flour, parmesan cheese, canola mayonnaise, cheddar cheese

Taken from www.myrecipes.com/recipe/broccoli-quinoa-casserole (may not work)

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