Broccoli Quinoa Casserole

Ingredients

• 1½ tablespoons canola oil
• 1 cup quinoa, rinsed and drained
• 1¼ cups water
• 1 (12-ounce) package microwave-in-bag broccoli florets
• 12 ounces skinless, boneless chicken breast, cut into bite-sized pieces (optional)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1½ cups chopped onions
• 6 garlic cloves, minced
• ½ cup 1% low-fat milk
• 2½ tablespoons all-purpose flour
• 1½ cups unsalted chicken stock, such as Swanson
• 2 ounces Parmesan cheese, grated (about ½ cup)
• ½ cup canola mayonnaise
• 4 ounces sharp cheddar cheese, shredded (about 1 cup)

Directions

1. Heat oven to 400 degrees. Heat a medium lidded saucepan over medium-high heat. Add 1½ teaspoons oil, swirling to coat pan. Toast quinoa, stirring frequently, 2 minutes. Add 1¼ cups water and bring to a boil. Cover pan, reduce heat and simmer until quinoa is tender, 12 minutes. Remove from heat and let sit, covered, 10 minutes. Remove lid and fluff quinoa with a fork. Set aside.
2. Meanwhile, cook broccoli in microwave according to package directions, but reduce cook time to 2½ minutes. Set aside.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken to pan and season with ⅛ teaspoon salt and ⅛ teaspoon pepper. Cook chicken, turning occasionally, until browned on both sides, 5 minutes. Remove from pan.
4. Add 1 tablespoon oil to pan, swirling to coat. Sauté onions and garlic 5 minutes.
5. In a bowl, combine milk and flour and whisk until smooth. Add milk mixture, stock and remaining salt and pepper to onion-garlic mixture in pan. Bring liquid to a boil and cook, stirring frequently, until thick, 2 minutes. Remove from heat and let cool slightly.
6. Once cooled, stir in Parmesan until cheese melts. Stir in cooked quinoa, broccoli, chicken and mayonnaise. Spoon mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Top with shredded cheddar.
7. Bake until top is bubbly and cheese melts, 15 minutes.