Chicken, Quinoa & Broccoli Bake

“I LOVE trying new recipes that contain quinoa!!  And to think just a few years ago…I was pronouncing it “kin-oh-a”.  It’s just so versatile!!  You can eat quinoa hot in a savory dish like this, baked with chicken and broccoli, or cold in a salad.

I used FRESH broccoli, not frozen. You know those little “fresh steamer bags” you can get in the produce section. The flavor is so much better than frozen…plus they don’t get a mushy.

This is a super easy recipe and can be on the table in less than 30 minutes!  ENJOY"

Chicken, Quinoa & Broccoli Bake

Ingredients: 3 cups quinoa cooked. (approx. 1 cup uncooked quinoa) 1 tablespoon olive oil 1 small onion, finely chopped (about 1 cup) 8 ounces portobello mushrooms, sliced 4 skinless, boneless chicken thighs, cut into bite-sized pieces 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 1 (12-ounce) bag broccoli florets 1 1/2 cups unsweetened almond or cashew milk 3 tablespoons GF flour 1/3 C sharp cheddar cheese, freshly shredded

Instructions: Preheat broiler to high. Cook quinoa according to package directions. While quinoa cooks, heat a large 12-inch ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, mushrooms, and chicken; sprinkle with 1/4 teaspoon salt and pepper. Sauté until chicken, mushrooms and onion are done, about 6-8 minutes. Place broccoli into a microwave safe bowl and add 2-3 tablespoons of water. Cover with a plate and cook broccoli in microwave for 3 minutes. Combine milk and flour, stirring with a whisk or fork until smooth. Stir milk mixture into chicken mixture in skillet. Cook 2 minutes or until bubbly and thick, stirring frequently. Stir in remaining 1/2 teaspoon salt, quinoa, and broccoli. Sprinkle with cheese. Broil 1 minute or until cheese melts and just begins to brown. NOTE: If you don’t have an ovenproof skillet use a glass baking dish to broil the casserole.