Yields: 4-6 Servings
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Ingredients:
Quinoa Base:
- 1-1/2 cups quinoa, rinsed and drained
- 3 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
Creamy Garlic Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mix-ins:
- 3 Roma tomatoes, seeded and chopped
- 3 green onions, chopped
Cheese:
- 1 cup freshly shredded fontina cheese, divided
- 1/4 cup freshly grated Parmesan cheese
Instructions:
Prepare the quinoa:
- Combine the quinoa, chicken broth, salt, and pepper in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is fluffy and the liquid is absorbed.
Cook the chicken:
- While the quinoa is cooking, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides and cooked through.
- Remove the chicken from the skillet and set aside.
Make the creamy garlic sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the garlic and stir for 1 minute to cook off the raw flour taste.
- Gradually whisk in the milk, Italian seasoning, salt, and pepper. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 5 minutes.
Assemble the bake:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- To the cooked quinoa, add the cooked chicken, chopped tomatoes, green onions, and half of the fontina cheese. Stir to combine.
- Pour the creamy garlic sauce over the quinoa mixture and stir well.
- Spread the mixture evenly in the prepared baking dish. Sprinkle with the remaining fontina cheese and Parmesan cheese.
Bake:
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.
Serve:
- Let the bake cool for 5-10 minutes before serving. Enjoy!
Tips:
- For extra richness, use heavy cream instead of milk in the sauce.
- Add other vegetables like broccoli, spinach, or mushrooms for extra nutrition and flavor.
- Substitute the fontina cheese with your favorite melty cheeses, like mozzarella, cheddar, or Gruyère.
- If you don’t have fresh herbs, use dried Italian seasoning.
