Friday, October 3, 2014
Quinoa Week: Broccoli Quinoa Casserole
makes 6 servings
1 Cup Quinoa, Rinsed
1 Head of Broccoli, Finely Chopped
1 Tablespoon Olive Oil
1 Pound Boneless Skinless Chicken Breasts, Cubed
1 (1 oz.) Packet Ranch Seasoning
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Milk
1 1/2 Cups Cheddar Cheese, Shredded
Preheat oven to 350 degrees. In a medium sauce pan cook quinoa according to package directions. During the last 5 minutes before it rests, add the broccoli to steam. Set aside. Heat olive oil over medium-high heat in a large skillet. Add chicken, ranch seasoning, and season with salt and pepper. Cook chicken until the center is no longer pink, about 3-4 minutes per side. Set aside. In the skillet that the chicken was in, melt butter over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and keep whisking until thickened, about 3-4 minutes. Add in cheese. In a greased 9x13 pan, combine quinoa and broccoli, chicken, and cheese sauce. Sprinkle additional cheese on top if desired. Bake for 10 minutes until mixture is heated throughout and the cheese on top is melted.
This is definitely comfort food that is perfect for this cool fall weather. And comfort food without all the guilt makes it even better!