Red Quinoa Cauliflower Chicken Casserole

quinoacauliflowercasseroleDaddy is home and all is right with the world!!  Jonathan and his students had an amazing trip to Jamaica serving the Caribbean Christian Center for the Deaf.  Check out CCCD’s website and read about all of the awesome ways the Lord is using this ministry!  Our students and Jonathan helped build a section of a new dormitory at the school in Knockpatrick and spent their afternoons playing with the kiddos, who were unable to hear but found plenty of ways to communicate that they wanted to play basketball!  Jonathan said it was hard to leave a place where you were just beginning to form relationships with these precious children.

Here’s a pic of the team that went (the handsome man in the top right corner is mine!).

UKRUFJamaica

Another wonderful surprise from the trip was the food!  Jonathan said they ate like kings and queens the whole week  – amazing jerk chicken, homemade breads and guava jam were the highlights.  The campus in Knockpatrick had their own gardens and they are working towards being self-sustaining which is just the coolest thing!

The girls and I, however, ate A LOT of peanut butter and honey sandwiches while Daddy was away so last night it was so fun to put my cooking hat back on and think up a meal.  I had leftover red quinoa from the Power Quinoa Salad that I made last week.  This recipe incorporated the quinoa, shredded chicken, roasted cauliflower, sage, Parmesan and mozzarella cheeses to make a killer casserole.  It was so filling there was no need to serve it with anything else – it was an all-in-one meal…love those and we have leftovers:)

Serves 5

Quinoa:

1 1/4 c uncooked red quinoa (I used Ancient Harvest)

2 c water

Cauliflower:

4 c chopped cauliflower (about 1 head of cauliflower)

2 Tbs olive oil

1/4 tsp sea salt

few cracks of pepper

1 Tbs fresh lemon juice

Remaining ingredients for casserole:

1 lb of chicken shredded ( I use Simple Truth’s Chicken Cutlets,  cook at 350 degrees for 25 minutes and place in my standing mixer to shred…so easy!)

2 c chicken broth

1 c milk (I used 2% to make the casserole heartier)

4 Tbs white whole wheat flour

1 tsp poultry seasoning

1 tsp ground sage

1/4 tsp sea salt

1/4 tsp cracked pepper

1/4 c grated Parmesan

1/2 c shredded mozzarella cheese

Preheat oven to 400 degrees.  Place chopped cauliflower on greased pan and drizzle with olive oil, lemon juice and salt and pepper.  roastedcauliflowerBake for 20 minutes until slightly browned on top and tender. Set aside.  In medium pot bring 2 cups of water to boil.  Pour in quinoa and bring down to a simmer for 15-20 minutes until quinoa is fluffy, set aside.  In small saucepan bring chicken broth to boil.  Whisk in milk, sage, poultry seasoning, salt, pepper and flour, allow to simmer for 5 minutes whisking often.  Set aside.  In large bowl combine chicken, cauliflower, mozzarella and milk mixture.  photo 5Grease a 9 x 13 casserole dish and pour mixing bowl contents in casserole dish.  Sprinkle Parmesan on top of casserole.  Cover and cook for 30 minutes at 350 degrees.  Remove cover and put oven on broil at highest setting.  Cook for 5 additional minutes until Parmesan is browned slightly.   Remove and allow to cool for 5 minutes before serving.

Red Quinoa Cauliflower Chicken Casserole
Author: 
Recipe type: Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
This all in one meal combines shredded chicken, red quinoa, roasted cauliflower and sage for a savory, delicious casserole!
Ingredients
  • Quinoa:
  • 1¼ c uncooked red quinoa (I used Ancient Harvest)
  • 2 c water
  • Cauliflower:
  • 4 c chopped cauliflower (about 1 head of cauliflower)
  • 2 Tbs olive oil
  • ¼ tsp sea salt
  • few cracks of pepper
  • 1 Tbs fresh lemon juice
  • Remaining ingredients for casserole:
  • 1 lb of chicken shredded ( I use Simple Truth's Chicken Cutlets, cook at 350 degrees for 25 minutes and place in my standing mixer to shred...so easy!)
  • 2 c chicken broth
  • 1 c milk (I used 2% to make the casserole heartier)
  • 4 Tbs white whole wheat flour
  • 1 tsp poultry seasoning
  • 1 tsp ground sage
  • ¼ tsp sea salt
  • ¼ tsp cracked pepper
  • ¼ c grated Parmesan
  • ½ c shredded mozzarella cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Place chopped cauliflower on greased pan and drizzle with olive oil, lemon juice and salt and pepper. Bake for 20 minutes until slightly browned on top and tender. Set aside.
  3. In medium pot bring 2 cups of water to boil. Pour in quinoa and bring down to a simmer for 15-20 minutes until quinoa is fluffy, set aside.
  4. In small saucepan bring chicken broth to boil. Whisk in milk, sage, poultry seasoning, salt, pepper and flour, allow to simmer for 5 minutes whisking often. Set aside.
  5. In large bowl combine chicken, cauliflower, mozzarella and milk mixture.
  6. Grease a 9 x 13 casserole dish and pour mixing bowl contents in casserole dish. Sprinkle Parmesan on top of casserole.
  7. Cover and cook for 30 minutes at 350 degrees. Remove cover and put oven on broil at highest setting. Cook for 5 additional minutes until Parmesan is browned slightly.
  8. Remove and allow to cool for 5-10 minutes before serving.

 

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