Broccoli Quinoa Casserole
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.7 out of 5 stars
(22)
Ingredients
8 servings
- 1 cup quinoa
- 1 head broccoli, cut into florets and finely chopped
- 2 tablespoons olive oil, divided
- ⅓ cup Panko
- 3 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 ½ cups shredded cheddar cheese, divided
- ⅓ cup Greek yogurt
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Preparation
Step 1
Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Step 2
In a large saucepan of 2 cups water, cook quinoa according to package instructions. Within the last 5 minutes of cooking time, add broccoli on top and steam until cooked through.
Step 3
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
Step 4
Heat remaining 1 tablespoon olive oil in the skillet. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
Step 5
Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in quinoa, broccoli, chicken, 1 cup cheese and Greek yogurt; season with salt and pepper, to taste.
Step 6
Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheese. Place into oven and bake until cheese has melted, about 5 minutes.
Step 7
Serve immediately, sprinkled with Panko, if desired.
Step 8
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Chef's notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
