Broccoli and Cheddar Quinoa Casserole
by
Ahna Fulmer
12 Servings
1 hr
Packed full of nutrient-dense goodness, this broccoli and cheddar quinoa casserole never disappoints and has pleasantly surprised the most adamant anti-quinoa dinner guests. With whole proteins and a rainbow of vegetables, mixed with the creamy richness of yogurt and cheddar cheese, this casserole is meant for your table and your freezer to save for later or to give away! If you have been to our house for dinner, then you have had this casserole along with my homemade applesauce and honey oatmeal bread. What I love about this casserole is that it is a meal by itself, makes fabulous leftovers, and is a staple among my regular freezer meals. There is 2T of flour that can easily be left out for a gluten free meal.For more delicious and nutritious recipes visit Hammers N Hugs!
Combine 2c quinoa with 4c chicken stock in large saucepan. Cover and bring to a boil. Takeoff lid and simmer for 15 minutes or until liquid has evaporated. Set aside.
Cube the chicken and cook. Set aside.
In a large saucepan, melt 1 T butter and saute the diced onion and minced garlic for approx 4 minutes. Add the flour and stir tocoat.
Pour in the remaining 1 ½ c chicken stock and bring to a simmer. Add the broccoli and the carrots. Place the lid on the pan and while still simmering allow the vegetables to steam for approx 5 minutes.
Remove from the heat. Stir in the Greek yogurt and 2c shredded cheese.
Add the chicken and the quinoa and mix. Transfer to a greased 9x13 baking dish. Sprinkle the remaining 1c shredded cheese on top.
Bake at 350 for 30 minutes or until cheese on top has lightly browned.
Bon appetit!
Broccoli and Cheddar Quinoa Casserole
Recipe details
- 12 Servings
- Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
Show Nutrition Info
Want more details about this and other recipes? Check out more here!
Comments
Share your thoughts, or ask a question!
Where are the cooking instructions?