# What You'll Need:
→ Grains & Base
01 - 2 cups cooked quinoa (about 3/4 cup dry)
→ Protein
02 - 2 cups cooked chicken, shredded or diced
03 - 1 large egg
→ Vegetables
04 - 3 cups broccoli florets, steamed until just tender
→ Dairy
05 - 2 cups shredded cheddar, mozzarella, or blended cheese, divided
06 - 1/2 cup low-sodium chicken stock
→ Seasonings
07 - 1/2 teaspoon dried basil
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 9 x 9-inch baking dish with oil or nonstick spray.
02 - Cook quinoa according to package directions if not already prepared. Allow to cool slightly before combining with other ingredients.
03 - Steam broccoli florets in 1/2 inch water, covered, for 3 to 5 minutes until bright green and tender. Drain thoroughly to remove excess moisture.
04 - In a large mixing bowl, combine cooked quinoa, cooked chicken, steamed broccoli, egg, chicken stock, 1 cup shredded cheese, basil, oregano, salt, and pepper. Mix until evenly distributed.
05 - Pour the mixture into the prepared baking dish. Press down gently to create an even layer.
06 - Sprinkle the remaining 1 cup of cheese evenly across the top surface.
07 - Cover the dish with foil and bake for 30 minutes at 350°F.
08 - Remove foil and bake for an additional 5 to 10 minutes until cheese is melted and bubbly.
09 - Let the casserole rest for 5 minutes before portioning. Serve hot in individual bowls.
