Recipe of the Week 1/13 - Broccoli Quinoa Casserole

Yield 8 servings 

Ingredients 1 cup quinoa 1 head broccoli (cut into florets and finely chopped) 3 chicken breasts (boneless, skinless thin-sliced) kosher salt freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons flour (all-purpose) 2 cups 2% milk 1 1/2 cups shredded cheddar cheese (divided) 1/3 cup greek yogurt 

Instructions Preheat oven to 350 degrees F. Lightly coat with nonstick spray an 9×13 baking dish. 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. Season chicken breasts with salt and pepper, to taste. Add to a skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside. 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. 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. 

Nutrition Facts Amount per serving Calories 386% Daily Value* Total Fat 14.6 g 19% Saturated Fat 7.8 g 39% Cholesterol 115 mg 38% Sodium 292 mg 13% Total Carbohydrate 15.8 g 6% Dietary Fiber 1.4 g 5% Total Sugars 6.2 g Protein 47.6 g Vitamin D 3 mcg 14% Calcium 335 mg 26% Iron 2 mg 9% Potassium 263 mg 6% 

Adapted from: Yummly:

Found by: Ashley DeGeare NDTR, CHC 

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