Tender chicken, quinoa, and broccoli combined with cheese for a wholesome, gluten-free baked dish.
# What You'll Need:
→ Grains & Base
01 - 2 cups cooked quinoa (approximately 3/4 cup uncooked)
→ Protein
02 - 2 cups cooked chicken, shredded or diced, cooled
03 - 1 large egg
→ Vegetables
04 - 3 cups broccoli florets, steamed until tender
→ Dairy
05 - 2 cups shredded cheese, divided (cheddar, mozzarella, or blend)
06 - 1/2 cup low-sodium chicken stock
→ Seasonings
07 - 1/2 teaspoon dried basil
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
# Method:
01 - Preheat oven to 350°F. Lightly grease a 9 x 9-inch baking dish with oil or nonstick spray.
02 - Cook quinoa according to package directions if not already prepared. Allow to cool slightly before use.
03 - Steam broccoli florets in 1/2 inch of water, covered, for 3 to 5 minutes until bright green and tender. Drain thoroughly.
04 - In a large mixing bowl, combine cooked quinoa, cooked chicken, steamed broccoli, egg, chicken stock, 1 cup shredded cheese, basil, oregano, salt, and pepper. Mix until evenly combined.
05 - Transfer mixture to prepared baking dish and press down gently to create an even layer.
06 - Sprinkle remaining 1 cup of cheese evenly over the top of the casserole.
07 - Cover baking dish with foil and bake for 30 minutes at 350°F.
08 - Remove foil and bake for an additional 5 to 10 minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.
