In an effort to health-ify casseroles, I’ve been seeing quinoa versions of popular baked rice and noodle dishes pop up all over Pinterest. I decided to try my hand at one, but since I was just testing the waters, I don’t have the most precise measurements:
- Quinoa – 1 3/4 of my rice cooker cups (don’t know what this is in actual cups)
- Rotisserie chicken, shredded – about 1/2 a chicken or enough to be in proper proportion to the quinoa
- Broccoli – about 1/2 a head, steamed in the steamer basket that conveniently sits atop the rice cooker for a nice 2-in-one deal
- Sharp white cheddar, shredded – a little over 1/2 lb (could have used more)
- 2 scallions, chopped
- 1 egg
- 1/2 c. milk
Basically just mix together all the ingredients except the egg and milk and place in a casserole dish. Beat together the egg and milk and pour over the top of the casserole. Cook, uncovered, in a pre-heated 350 oven for 30 minutes.
It offers all the comforts of a chicken and broccoli casserole, but made with a healthier grain and doesn’t use cream of anything soup.