Monday, April 7, 2014

Broccoli Quinoa "Mac and Cheese"

Recipe adapted from
Swimsuit season is right around the corner, and although I'm not dieting to look bikini-ready, I am trying to lighten up some of our go-to dishes. Homemade macaroni and cheese is one of my favorite comfort foods, but this version made with quinoa and broccoli is equally delicious. Read on for the recipe!

What You'll Need:
5 cups cooked quinoa (about 1.5 cups dry)
2-3 cups broccoli florets, cooked (not mushy!)
2 Tbsp olive oil, divided
2 boneless, skinless chicken breasts
2 1/2 Tbsp butter
3 Tbsp flour
2 1/4 cup skim milk
3 cups shredded cheddar cheese
1/2 cup Greek yogurt
1/2 cup Gluten Free Panko breadcrumbs

  1. Preheat oven to 350 degrees and spray a 9x13 in. baking dish with nonstick spray. 
  2. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the breadcrumbs and cook until they're brown and toasted. Don't forget to stir them a few times. Once they're ready (Note: this step takes about 3 min), set them aside. 
  3. Head the remaining 1 Tbsp olive oil in the skillet. Season chicken breasts with salt and pepper and then place them in the skillet. Cook, flipping once, until they're done. 
  4. Remove the chicken from the pan and allow it to cool while you melt butter in the skillet over medium heat.  Whisk in the flour until lightly browned.
  5. Add the milk to the skillet and continue whisking constantly until the mixture becomes slightly thickened. When the milk/flour mixture is ready, whisk in 1 1/2 cups of cheddar cheese and the Greek yogurt. This is your cheese sauce!
  6. Dice up the chicken breasts and then add the chicken, quinoa, and broccoli (cut up into small pieces) to the cheese sauce. Mix well. 
  7. Pour the mixture into the baking dish and sprinkle the remaining 1 1/2 cups of cheddar on top. Bake for about 5 min or until the cheese is melt-y. 
  8. Take the dish out of the oven (carefully) and top with the toasted breadcrumbs. Voila!

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