Ingredients
Scale
1 cup dry quinoa (see cooking directions, below)
Water, as needed (see below)
2 cups cooked chicken- about 2 chicken breasts, cooked and diced or 2 cups shredded rotisserie chicken
1 head broccoli, diced (about 4 cups)
2 1/4 tsp salt (divided)
2 tbsp butter
2 tbsp flour (use gluten-free for a fully gluten-free recipe)
1 1/2 cups chicken broth, unsalted or low sodium (omit additional salt if using salted broth)
1/2 cup heavy cream
1 1/2 cups shredded block cheddar cheese (divided)- I like half mild, half sharp cheddar
Instructions
- Preheat oven to 350. Grease a 9×13″ baking dish (or similar size).
- To cook quinoa: Combine the quinoa and 1 3/4 cups water in a medium pot. Bring to a boil, cover, turn heat to lowest setting and set timer for exactly 15 minutes.
- Remove from heat and let sit an additional 5-10 minutes. Remove lid and fluff with a fork. Alternately, cook in a rice cooker using 2 cups of water.
- To blanch broccoli, heat a large pot of water to a boil.
- Add 2 tsp salt and broccoli and cook for 3-4 minutes, until bright green. Immediately plunge in an ice bath.
- While broccoli is cooking and cooling, prepare cheese sauce:
- Melt butter in a medium saucepan. As soon as it is melted, add in flour and whisk to create a roux. Slowly whisk in chicken broth and 1/4 tsp salt. Bring to a simmer, whisking occasionally, until thickened.
- Reduce heat to a low simmer and whisk in heavy cream.
- Slowly whisk in 1 cup cheese until melted.
- Combine cooked quinoa with chicken, broccoli and cream sauce.
- Pour into a greased baking dish. Cover with remaining cheese and bake in oven for 20 minutes. Broil in last 2 minutes to crisp cheese.
Notes
Nutrition facts for 6 servings
Nutrition
- Serving Size:
- Calories: 418
- Fat: 22.8 g
- Carbohydrates: 26.1 g
- Protein: 27.9 g
- Cholesterol: 88.6 mg