Light Asparagus, Chicken & Quinoa Bake

By á-1025

Ingredients

• 1 c. chicken broth
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• 2 c. milk
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• 1/2 c. Masa corn flour (you can substitute all-purpose flour)
• 1 Tbsp. Roasted Garlic Montreal Chicken seasoning
• 3/4 c. uncooked quinoa
• 1/2 lb. chicken, cut in small strips
• 1/2 c. cooked bacon, crumbled
• 1/2 c. leeks, chopped
• 1 1/2 c. asparagus, cut in 2" pieces
• 2/3 c. extra sharp white cheddar, shredded

Preparation

Step 1

Preheat your oven to 375°.
In a medium saucepan over high heat, whisk together the chicken broth and flour until smooth and cook for a minute. Add the milk and garlic seasoning and cook for an additional 3-5 minutes until thickened.
In a large bowl, fold together the sauce with the quinoa, chicken, bacon, leeks and asparagus and pour into a 10"x10" sprayed baking dish. Top with the shredded cheese and bake for 40-50 minutes covered until the quinoa is sprouted and the chicken is no longer pink. Serve immediately.