Cheesy Broccoli Quinoa Casserole

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Didn’t want to throw you guys off with something too fancy – so here’s a dinner that’s got a few steps, but can easily be made ahead of time. This would be a great supper for someone who is sick, just had a baby, etc. It can be made and stuck in the freezer, then just baked a bit longer to compensate! I like to think of this as a healthier take on a similar Velveeta casserole I’m sure we’ve all had at some point in our lives 😉 And the little bit of cayenne gives it just a hint of a kick. I highly recommend trying this if you’re looking for a new way to use quinoa!

Ingredients:

  • 1 cup quinoa (doesn’t matter what kind; I’ve made it with red, white, and tricolor with equally good results)
  • 1 head broccoli, cut into small florets
  • 1 small onion, diced
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/4 tsp cayenne
  • 1/4 tsp dry mustard
  • 1/4 garlic powder
  • 2 cups milk
  • 8 oz shredded cheddar cheese
  • 2 cups shredded cooked chicken
  • Salt
  • Pepper

Directions:

  • Cook quinoa according to package directions. In the meantime, steam broccoli just a few minutes so that it is still a little crisp but mostly tender. Put quinoa and broccoli in a large bowl with your chicken and set aside.

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  • Preheat the oven to 400 degrees Fahrenheit (or don’t, if you’re making in advance). Next, we’ll make our cheese sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour, onion, and spices and continue whisking until light golden, or a couple of minutes.

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  • Now slowly whisk in the milk, allowing it to simmer until it bubbles and thickens (about 5 minutes, give or take).

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  • Remove from the heat and whisk in the cheese. Season with salt and pepper to taste.

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Pour your cheesy goodness over your quinoa, broccoli, and chicken and stir together until well mixed.

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  • Finally, spread the mixture into a greased or foil-lined 9×13 casserole dish. Bake for 20-25 minutes, until cheese is bubbling. Serve up a scoop and chow down 😋

Recipe slightly adapted from Annie’s Eats

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