Cheesy Chicken Broccoli Quinoa Casserole
- 2 cups cooked quinoa
- 1 tsp olive or coconut oil
- 1 pound raw chicken breasts, cut into bite sized pieces
- 6 cups broccoli florets, chopped
- 1/4 cup white onion, chopped
- 4 garlic cloves, minced
- 1.5 cups shredded cheddar cheese, divided
- 1 Tblsp whole wheat flour
- 1 cup milk (or almond milk)
- 1.5 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Preheat oven to 375. Cook quinoa according to package directions.
While quinoa is cooking, heat oil over medium-low heat in a large skillet. Add onions and cook until almost translucent. Add garlic and cook for 1 minute. Increase heat to medium-height and add the cubed chicken. Stir in spices and saute until cooked through. Transfer to a large bowl.
While chicken is cooking, steam or boil the broccoli until crisp-tender. Do not overcook the broccoli as it will soften further in the oven. Add the broccoli to the bowl with the chicken along with the cooked quinoa.
In a small saucepan, whisk together 1 tbsp flour and 1/4 cup milk. Place over medium heat and add the remaining 3/4 cup milk. Heat, stirring constantly, until thickened. Remove from heat and stir in 1 cup of cheese.
Pour sauce over chicken mixture and stir until ingredients are combined and evenly coated. Add to a baking dish coated with cooking spray. Sprinkle the additional cheese over the top. Bake for 20 minutes. Remove from oven an allow to sit for 5-10 minutes before serving.