1 cup chicken broth
1/2 cup dry quinoa
6 ounces broccoli, coarsely chopped to bitesize pieces
1 teaspoon oil
1/4 cup diced onion
1 boneless, skinless chicken breast (6 ounces)
1/4 pound fresh chorizo
1/2 teaspoon chili powder
3/4 cup grated Cheddar or Mexican blend
Set oven to 400ºF (204ºC)
Bring stock to boil in a medium pot and add quinoa. Stir, cover, reduce heat and simmer 9 minutes. Add the broccoli and cover again. Cook another 3 minutes. Turn off heat.
Meanwhile, dice onion and chicken.
Heat a large skillet over medium-high heat and add oil. Use an oven-safe skillet like steel or cast iron to save yourself a pan washing later.
Saute onion, chicken, chorizo and chili powder for several minutes until the chorizo is cooked and the chicken is browned. It does not need to be cooked through. The chorizo should be broken up into small bits. Turn off heat and add half the cheese.
Fluff the cooked quinoa and broccoli and stir gently into the chicken mixture. Level off the top and cover with remaining cheese.
Bake 10 minutes or until cheese is melted and bubbly.
This casserole doubles easily to serve a large group
Find it online: https://hilahcooking.com/chicken-quinoa-and-broccoli-casserole/