Cheesy Chicken and Vegetable Quinoa Recipe

Preheat your oven to 350 degrees F. If you're not using an oven-safe skillet, lightly oil a 9x13 baking dish.

Cook the quinoa according to package instructions. A common method is to combine 1 cup quinoa with 2 cups of water in a pot, bring to a boil, then turn the heat to low, cover, and cook for 15 minutes. Fluff it with a fork when done. You can steam the broccoli either on top of the quinoa during the last 5 minutes of cooking, or in a separate pot until it's cooked through but still has a little bite.

In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the bread crumbs, stirring until they're browned and toasted, about 3 minutes. Set them aside.

Add the last 2 tablespoons of olive oil to the skillet along with the garlic, and cook for just a few seconds until fragrant. Whisk in the flour until it's lightly browned, about 1 minute. Gradually whisk in the milk, continuing to whisk until the mixture is slightly thickened, which should take about 3-4 minutes.

Stir in the cooked quinoa, broccoli, mushrooms, diced chicken, 1 cup of cheddar cheese, and yogurt. Season with salt and pepper to taste. If you're using an oven-proof skillet, sprinkle the remaining 1/2 cup cheese and the toasted bread crumbs over the mixture and place it directly into the oven. Otherwise, pour the mixture into your prepared baking dish, then top with the cheese and bread crumbs.