• 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


  1. Preheat the oven to 400 degrees.
  2. Grease a 9×13 baking dish with olive oil.
  3. Pour the uncooked quinoa in the baking dish.
  4. Steam the broccoli florets for 4-5 minutes, until almost tender, and then set aside.
  5. 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.
  6. Add this mixture to the uncooked quinoa, followed by the chicken. Stir to combine. Sprinkle with 2/3 of the parmesan.
  7. Bake, uncovered, for 30-35 minutes.
  8. 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.