Ya know, sometimes ya just need a casserole kinda thing in your life so this simple man`s plan to healthier eating today is Broccoli Chicken Quinoa & Cheese Bake. It`s a simple spin on that classic dish made with rice just subbing in quinoa. One other change I made was with the preparation. My pet peeve with the original, while the flavors were always there, is that the poor broccoli was always cooked to mush & basically beyond recognition. It adds a little more work but is so totally worth it in the end. Let`s get to it ok.
Here`s what you`ll need for your Broccoli Chicken Quinoa & Cheese Bake:
Quinoa- 1 cup well rinsed
Broccoli- 3 cups florets in bite size pieces
Chicken Breast- 1 lb boneless/skinless in bite size pieces
Cheese- 1 1/2 cups of your choice grated (I used Smoked Provolone)
Chicken Stock- 2 cups
Dijon Mustard-1-2 tablespoons
The stars of the show.
Preheat your oven to 375 degrees. Give a baking dish a good shot of cooking spray. Rinse the quinoa under running water in a fine mesh strainer. I usually rinse for a good 2 minutes. Add to the baking dish. Bring the chicken stock to a boil & add the broccoli. Cook until it turns bright green. About a minute & remove. Rinse under cool water to stop the cooking. Dice your chicken.Grate the cheese.Add the milk & Dijon to the pot of chicken stock & bring to a simmer. Pour in with the quinoa. Add the diced chicken.
Stir to mix evenly. Cover tightly with foil and slide in the oven.
Cook about 30 minutes and give a stir.
Add 1/2 the cheese & stir again. Recover & back into the oven for 25-30 minutes.
Remove & stir again.
Add the broccoli on top of the quinoa mixture.
Top with your remaining cheese.
Top with the bread crumbs. Switch your oven to broil & return the dish uncovered for 5-7 minutes or until browned.
Remove & wait 5 minutes or so to serve.
Enjoy your Broccoli Chicken Quinoa & Cheese Bake!!