Roasted Broccoli, Chicken and Cheddar Quinoa Bake

By Kathy C.

http://www.domesticate-me.com/roasted-broccoli-chicken-and-cheddar-quinoa-bake/
The true awesomeness of this quinoa bake lies in its versatility. I happened to have leftover roast chicken, so I used that, but you can use store bought rotisserie chicken or whatever protein you happen to have in your fridge (chicken or turkey sausage, beef, pork tenderloin, etc.). Feel free to ditch the meat altogether and add more vegetables if you want to make this recipe vegetarian-friendly or turn it into a fabulous side dish. Conveniently, the whole thing can be fully assembled in advance and then baked just before serving, which is especially exciting during the busy holiday season. It also re-heats beautifully, meaning that you’ll be thrilled to have leftovers. Booyah.

Ingredients

• 3 cups broccoli florets
• 1/2 large red onion, roughly chopped
• 2 tablespoons extra virgin olive oil
• Pinch of kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 1 cup uncooked quinoa
• 2 cups low-sodium chicken stock
• 1 cup shredded chicken breast
• 1 1/2 cups canned diced tomatoes, drained
• Fresh ground pepper
• 1 3/4 cups mild cheddar cheese, divided
• 1/4 cup whole-wheat panko bread crumbs (optional)

Details

Servings 4
Adapted from domesticate-me.com

Preparation

Step 1

1. Pre-heat your oven to 375 degrees.
2. Start by cooking the quinoa. Place the quinoa and chicken stock in a small pot and bring to a boil. Lower to a simmer, cover with a lid, and cook for 15 minutes until all the liquid has been absorbed. When cooked, let the quinoa rest, covered, for 10 minutes and then fluff it with a fork.
3. While the quinoa is cooking, prepare your vegetables. Place the broccoli florets and chopped red onions on a foil-lined baking sheet. Drizzle with olive oil, and add a pinch of salt and the red pepper flakes. Toss to coat. Roast your vegetables for 15 minutes until just tender.
4. Transfer the cooked quinoa to a large bowl. Add the shredded chicken, diced tomatoes and 1 cup of the cheddar cheese. Use a spatula to combine the ingredients. The cheese should get nice and melt-y. Fold in the roasted broccoli and onions. Taste the mixture and season with salt and fresh ground pepper to taste.
5. Transfer the quinoa mixture into a 9x9 inch baking pan (or whatever size pan you happen to have, obviously) and smooth the top. Sprinkle the remaining ¾ cup cheddar over the quinoa and add the panko in an even layer, if you’re into the whole “crispy topping” thing.
6. Bake for 25 minutes until the cheese is melted and the breadcrumbs are lightly browned. Serve warm.