Seasonings: garlic powder, black pepper, red pepper flakes, salt
1 cup uncooked quinoa, rinsed
1 lb chicken breasts
¼ cup shredded gruyere cheese
3 cups broccoli florets (I generally just use a whole large head of broccoli)
Preheat oven to 400 degrees F and grease 9×13” baking pan with cooking spray.
In a saucepan, bring broth and ½ cup almond milk to a boil. While waiting for mixture to boil, whisk together ½ cup flour and remaining ½ cup almond milk in a small bowl to make a slurry. Add slurry along with 1 tsp garlic powder, ¼ tsp black pepper, ¼ tsp salt, and pinch red pepper flakes into boiling pot. Whisk until smooth and creamy.
In a large mixing bowl, combine broth mixture with quinoa and 1 cup of water. Pour into prepared baking dish.
Cut chicken length-wise into 2”-thick strips and place on top of quinoa mixture in pan. Add pinch of salt and pepper over chicken then bake uncovered for 30 minutes.
While casserole is baking, steam broccoli about 3-4 minutes, or until just slightly soft – you still want them to be a little crisp so they don’t get soggy once you add them to the casserole.
After casserole has baked for 30 minutes, check to see if chicken is cooked through and the quinoa has puffed out. If either are still undercooked, return casserole to oven for another 5-10 minutes.
Once quinoa and chicken are cooked, stir in steamed broccoli along with ½ cup of water. Top with cheese and bake another 5 minutes, or until cheese is bubbling and the sauce has thickened.