- 1 cup quinoa
- 1 head broccoli, cut into florets and finely chopped
- 2 tablespoon olive oil, divided
- 1 bag Quorn Chik’n Tenders
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/3 cup Greek yogurt
Total 2000 cal
- Preheat oven to 350 degrees F. Lightly oil an 9×13 baking dish or coat with nonstick spray.
- In a large saucepan of 2 cups water, cook quinoa according to package instructions. Within the last 5 minutes of cooking time, add broccoli on top and steam until cooked through.
- Heat remaining 1 tablespoon olive oil in the skillet. Cook Quorn according to package directions; set aside.
- Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in quinoa, broccoli, Quorn, 1 cup cheese and Greek yogurt; season with salt and pepper, to taste.
- Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheese. Place into oven and bake until cheese has melted, about 5 minutes.