1/2 c. quinoa, cooked according to pkg. directions
1 1/2 c. cooked chicken, diced or shredded
2 c. steamed broccoli florets
1 Tbl. unsalted butter
1 roasted red pepper, chopped, opt.
2 Tbl. flour
2 c. milk (I use 1%)
1/2 tsp. chicken bouillon powder
1/4 tsp. Italian seasoning
1/4 tsp. onion powder
pepper, to taste
2 Tbl. plain Greek yogurt
3/4 c. Cheddar cheese, grated
1/2 c. Panko bread crumbs
1/2 tsp. dried parsley
1/4 tsp. Johnny's garlic seasoning (or garlic powder)
butter spray or 1 tsp. melted butter
Cook quinoa according to package directions. In a large, oven-safe skillet, over medium heat, melt the butter; add the red pepper and saute for two minutes. Whisk in the flour until a thick paste forms. Gradually whisk in the milk. Add chicken bouillon powder, Italian seasoning, onion powder and pepper. Continue cooking until thickened and creamy. Stir in the Greek yogurt and grated cheese.
Add the cooked quinoa, cooked chicken and steamed broccoli and stir together until everything is evenly coated in creamy sauce. Sprinkle Panko bread crumbs, parsley and Johnny's garlic seasoning over the top and spray with butter spray. Place in the oven and broil for a few minutes to toast the bread crumbs. Serves: 2-3.