Broccoli Quinoa Casserole
Ingredients
- 1 cup 1% milk
- 2 tablespoons cornstarch
- ½ tablespoon olive oil
- 2 teaspoons onion powder
- ½ teaspoon salt
- ¾ cup mushrooms, chopped
- ⅓ cup nonfat, plain Greek yogurt
- 1¼ cups mozzarella cheese, shredded
- ¼ teaspoon black pepper
- Dash nutmeg
- 2 cups quinoa, cooked
- 3 cups broccoli, chopped
- 2 cups chicken, cooked and shredded*
- ¼ cup Parmesan cheese, freshly grated
Directions
- In a small saucepan, combine milk, cornstarch, oil, onion powder, and salt.
- Add mushrooms, then cook on medium heat, stirring constantly until thickened.
- Combine quinoa, sauce, and remaining ingredients, except Parmesan, in a 9x13” casserole dish.
- Bake 250°F for 20–30 minutes.
- Sprinkle Parmesan on top and serve when melted.
- Divide into 6 portions and enjoy!
*Try making our Slow Cooker Shredded Chicken for easy meals all week long!
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 300 (90 from fat) |
| Total fat | 10g |
| Saturated fat | 4g |
| Cholesterol | 70mg |
| Sodium | 410mg |
| Carbohydrate | 24g (3g dietary fiber, 4g sugar) |
| Protein | 28g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
