How to make Broccoli, Chicken and Quinoa Bake.
1 pound boneless, skinless chicken breasts, cubed 2 1/2 cups quinoa (uncooked)
4 cups broccoli florets
4 1/2 cups chicken stock
1 cup almond milk
1/3 cup chickpea flour
1 teaspoon sea salt
1/4 teaspoon garlic powder
1/2 cup parmesan cheese, divided
Preheat the oven to 400 degrees.
Grease a 9×13 baking dish with olive oil.
Pour the uncooked quinoa in the baking dish.
Steam the broccoli florets for 4-5 minutes, until almost tender, and then set aside.
In a saucepan, bring the beef stock, sea salt, and almond milk to a low boil. Slowly stir in the chickpea flour and whisk until smooth.
Add this mixture to the uncooked quinoa, followed by the chicken. Stir to combine. Sprinkle with 2/3 of the parmesan.
Bake, uncovered, for 30-35 minutes.
Remove the casserole out of the oven and mix in the steamed broccoli and the remaining parmesan. Place back in the oven for 5 minutes or until the cheese has melted.