Foodie Friday with Dr. Laura Klein: Creamy Chicken Quinoa Divan
Quinoa has taken the food world by storm with its elevated nutrient content and versatility. You can find dried varieties with other grains at your local supermarket even though its technically not a grain.
This red variety of quinoa is one of many.
A couple weeks ago, I found this amazing recipe from Pinch of Yum and decided to make it. It reminds me of Turkey Divan, so I nicknamed it as such. However, it’s a mature version complete with Gruyere and bacon. Even with these indulgences, each serving is just over 300 calories. It’s a really tasty option for guests and I think kids would love it too! Feel free to share it and check out Pinch of Yum’s other great recipes.
Creamy Chicken Quinoa Divan
Ingredients:
2 cups reduced sodium chicken broth
1 cup 2% milk
1 teaspoon poultry seasoning, divided
½ cup flour
2 cups water, divided
1 cup uncooked quinoa, rinsed
¼ cup cooked, crumbled bacon
1 pound boneless skinless chicken breasts
2 teaspoons of your favorite seasoning
¼ cup shredded Gruyere cheese
3 cups fresh broccoli florets
Directions:
- To make Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really, really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
- Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
- Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
- Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency and to absorb all the liquid. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 more minutes, or just long enough to melt the cheese.
