Ingredients
1¼lbschicken breasts,skinless, boneless, cooked and diced
12ozbroccoli florets,(about 4 cups), diced and steamed just until tender
1½cupsdry quinoa
2cupslow-sodium chicken broth
1½tbspbutter
1½tbspextra virgin olive oil
1cupfinely chopped onion,(about 1 medium onion)
1clovegarlic,minced
3tbspall-purpose flour
2cupsmilk
¼tspdried thyme
salt and freshly ground black pepper,to taste
4ozfinely shredded parmesan cheese,(about 1 cup slightly packed), divided
¾cupsour cream
1tbsplemon juice
1tbspchopped fresh parsley,or 1 tsp dried
Preparation
Cook quinoa according to directions replacing 2 cups of water with 2 cups of chicken broth. Preheat oven to 325 degrees F.
In a large skillet, melt butter along with olive oil. Add in onion and saute over medium heat until soft. Add in garlic and flour and cook, stirring constantly for 1 minute.
While whisking slowly pour in milk, then add in thyme and season with salt and pepper to taste.
Cook, stirring constantly until thickened then remove from heat and stir in ½ of the parmesan cheese, then mix in sour cream, lemon juice, and fresh parsley.
To assemble, butter a 13×9-inch baking dish and spread ½ of the cooked quinoa into an even layer at the bottom of the baking dish. Then spread steamed broccoli into an even layer over quinoa, followed by chicken then remaining cooked quinoa.
Pour white sauce evenly over top and spread into an even layer and sprinkle top with remaining parmesan cheese.
Bake in preheated oven for 25 minutes.
Serve warm.
