Broccoli Quinoa Casserole

By PineyCook

Packed with healthy goodness, this broccoli quinoa casserole with chicken can be made ahead, kept in the refrigerator up to 24 hours and heated in the oven until the cheese melts.

Ingredients

• 1 cup quinoa, uncooked
• 1 head broccoli, cut into florets and finely chopped
• 2 tablespoon olive oil, divided
• 1/3 cup Panko crumbs
• 3 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups 2% milk
• 1 1/2 cups shredded cheddar cheese, divided
• 1/3 cup Greek yogurt

Details

Servings 8
Preparation time 20mins
Cooking time 40mins
Adapted from damndelicious.net

Preparation

Step 1

Preheat oven to 350 degrees F. Lightly oil an 9x13 baking dish or coat with nonstick spray.

In a large pot of 2 cups water, cook quinoa according to package instructions. Within the last 5 minutes of cooking time, add broccoli on top and steam until cooked through.

Heat 1 tablespoon olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.

Heat remaining 1 tablespoon olive oil in the skillet. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.

Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in quinoa, broccoli, chicken, 1 cup cheese and Greek yogurt; season with salt and pepper, to taste.

Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheese. Place into oven and bake until cheese has melted, about 10 minutes.

Serve immediately, sprinkled with Panko crumbs.