From Our Kitchen: Chicken, Broccoli, and Quinoa Casserole

Back in my college days, when I was really just learning to cook for myself, and poor Harris was subject to things that were sometimes good, and sometimes not so, I found the recipe for Cheesy Chicken & Rice Casserole. Don't get me wrong, this is still a good recipe to have in your repertoire - it's easy, cheap, and has good things in it! When I found this recipe on Pinterest, I knew I would have to give it a try! It felt like a more grown-up version of that beloved college recipe, quinoa instead of rice. Not only do we love quinoa in this house (can you tell, yet?), but it packs so much fiber and protein per punch that I knew it would only enhance the nutrient value of a classic, tried, and true dish!

I totally forgot to take pictures on this one, but trust me and try it out!

What You'll Need:

• 3/4 cup Quinoa
• 1 1/2 cups low sodium chicken broth
• 10 oz Cream of Broccoli soup
• 1/4 cup plain Greek yogurt
• 2 tbsp. milk
• 1 1/2 cups shredded Extra Sharp Cheddar cheese, plus 1/2 cup for topping
• 1 bag frozen broccoli
• 1 tsp. sugar
• 1/4 tsp pepper
• 1/4 tsp garlic salt (I use the garlic and wine seasoning from the Melting Pot - ah-mazing!)
• 1/4 tsp Tony Chachere's Creole seasoning
• 1 tsp. red pepper flakes
• 2 cups cooked diced chicken, chopped
• parmesan cheese and crushed tortilla chips for topping

What You'll Do:

1. Combine the quinoa and broth in a medium pan, and cook according to package directions, until quinoa is light and fluffy, and liquid has been absorbed. Set aside.
2. Preheat the oven to 400 degrees. Coat a casserole dish with nonstick spray.
3. In a large bow, mix together soup, yogurt, milk, 1 1/2 cups cheese, sugar, and spices. Stir in quinoa, broccoli, and chicken.
4. Place mixture into baking dish. 
5. Top with remaining cheese, parmesan, and crushed tortilla chips.
6. Bake for 30 minutes, until golden and bubbly
7. Enjoy!

From Our Kitchen: Quinoa Fried Rice

Can I just tell you one more time that we really love Asian food? Would you be okay with that? Okay, good, glad we got that out of the way because we do really love Asian food! Fried rice is one of those amazing vices on the menus at most Chinese and Japanese hibachi restaurants. You know you probably shouldn't love it, but, alas, love it you do. I found this recipe on the Pinterest (seriously - who among you does not just love the Pinterest?), and knew this love of fried rice combined with a newishfound love of quinoa would be a potent combination for our taste buds on one fine day. I made a few minor adjustments to the recipe, and was absolutely amazed at how much it tasted like the real, restaurant version thing! Oh quinoa, you beautiful, versatile, little grain, you!

What You'll Need:

• 1 cup cooked quinoa
• 1 1/2 cups low sodium chicken broth (or vegetable broth)
• 1/4 small onion, chopped
• 2 carrots, chopped and peeled
• 3-4 garlic cloves, minced
• 1/2 tsp ground ginger
• 1 tbsp olive oil
• 2 eggs
• 1/2 cup frozen peas
• 1 1/2 tbsp teriyaki sauce
• 2 1/2 tbsp soy sauce
• 3/4 tsp sesame oil

What You'll Do:

1. Cook quinoa according to package instructions. After cooking, fluff with fork, and store in fridge (up to overnight).
2. Mix teriyaki sauce, soy sauce, and sesame oil in a small bowl; set aside.
3. Heat 1/2 tbsp olive oil in a large pan over high heat. Add onion and carrot. Cook about 7 minutes, or until onion and carrot are softened.
4. Add garlic and ginger. Cook another 2 minutes.
5. Add in the rest of the olive oil and quinoa. Stir fry about 2 minutes.
6. Add sauce and stir-fry until mixed well, about 2 minutes.
7. In a separate pan, scramble your two eggs. Add to the stir-fry.
8. Toss in the peas until warmed through.
9. Serve alone, or as a side to your favorite asian main dish!