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+ servings

Roasted Broccoli, Chicken and Cheddar Quinoa Bake

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 45 minutes
Yields: 4 -6 servings


  • 3 cups broccoli florets
  • ½ large red onion roughly chopped
  • 2 tablespoons extra virgin olive oil
  • Pinch of kosher salt
  • ½ teaspoon crushed red pepper flakes
  • 1 cup uncooked quinoa
  • cups low-sodium chicken stock
  • 1 cup shredded chicken breast
  • 1 14.5- ounce can diced tomatoes drained (roughly 1½ cups tomatoes)
  • Fresh ground pepper
  • cups cheddar cheese divided (I like sharp, but feel free to use mild if you prefer.)
  • ¼ cup whole-wheat panko bread crumbs optional


  • Pre-heat your oven to 375 degrees.
  • Start by cooking the quinoa. Place the quinoa and chicken stock in a small pot and bring to a boil. Lower to a simmer, cover with a lid, and cook for 15 minutes until all the liquid has been absorbed. When cooked, let the quinoa rest, covered, for 10 minutes and then fluff it with a fork.
  • While the quinoa is cooking, prepare your vegetables. Place the broccoli florets and chopped red onions on a foil-lined baking sheet. Drizzle with olive oil, and add a pinch of salt and the red pepper flakes. Toss to coat. Roast your vegetables for 15 minutes until just tender.
  • Transfer the cooked quinoa to a large bowl. Add the shredded chicken, diced tomatoes and 1 cup of the cheddar cheese. Use a spatula to combine the ingredients. The cheese should get nice and melt-y. Fold in the roasted broccoli and onions. Taste the mixture and season with salt and fresh ground pepper to taste.
  • Transfer the quinoa mixture into a 9x9 inch baking pan (or whatever size pan you happen to have, obviously) and smooth the top. Sprinkle the remaining ¾ cup cheddar over the quinoa and add the panko in an even layer, if you’re into the whole “crispy topping” thing.
  • Bake for 25 minutes until the cheese is melted and the breadcrumbs are lightly browned. Serve warm.