2 cups reduced sodium chicken broth
1 cup almond milk
1 teaspoon of seasoning of your choice
2 cups water
1 cup uncooked quinoa, rinsed
4 boneless skinless chicken breasts
3 cups fresh broccoli florets
Sauce: Preheat the oven to 220C. Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.
You will know the quinoa is done when it is soft and looks as if it has popped open. If the liquid does not absorb right away, bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.