A huge new favorite for all of us…it’s in the line-up for next week again already! Thanks so much to Cindy for forwarding it to me – she knew I’d like it! Keep sending recipes!
Roasted Broccoli, Chicken and Cheddar Quinoa Bake
1 1/2 c. uncooked quinoa – cooked in 3 c. strong chicken broth
2–3 c. diced roast chicken
4 c. bite-sized broccoli
1 small red onion, large dice
olive oil, salt and freshly ground pepper
1/2 to 1 t. red pepper flakes (optional)
1 can (19 oz/540 mL) diced tomatoes, drained
2 c. grated old cheddar
1/2 c. panko or bread crumbs for a crispy topping (optional)
Preheat the oven to 375, grease a large casserole (I used my 4 L Corning Ware), start the quinoa cooking according to package directions, but using the broth, and line a large baking sheet with parchment. Lay out the broccoli and red onion on the baking sheet, sprinkle it all with a bit of olive oil, salt, a good grinding of ground pepper and the red pepper flakes and bake for about 15 minutes until all of the vegetables are just tender.
Transfer the cooked quinoa to a large bowl, add the chicken, the diced tomatoes and half of the cheese and gently mix it all together. Fold in the broccoli and onion and then transfer it all to your prepared baking dish and sprinkle on the rest of the cheese, followed by the crumbs, if using. Bake for about 30 minutes until the cheese is melted and the casserole is heated through. The leftovers are also really terrific – enjoy!
- Category: One-pot Meal, Chicken, Broccoli, Cheddar, Quinoa