In our updated riff on chicken-rice casserole, whole-grain quinoa stands in for the typical white rice. It's a modern interpretation that still has loads of old-school comfort-food appeal.
looks like a cast iron skillet
The prep and cooking time was long. With only salt, pepper, and garlic it was blah. It needed some zip. I will not make again.
I made this by mistake with Israeli couscous. It is delicious and the combination of textures is great. Basically use the same directions--toast the couscous. Is there any way to find out what the pot is that is in the photograph of the dish?
I made the recipe exactly as written but cooked the quinoa in my rice cooker. I thought it was pretty easy recipe and great comfort food for cooler weather.
Delicious, can easily be made without meat and still delicious.
I made this recipe today and it came out great! I made some minor modifications ... I used olive oil and prepared fresh broccoli, seasoning with olive oil & salt. I also used rotisserie chicken from the grocery store and I cooked the quinoa in organic chicken stock. I also used organic white, red, and black quinoa which gave the final dish great color. Last, I only used a blend of mozzarella and cheddar cheese. I will definitely make this dish often. It's easy and tastes really good!
The flavors were good, but it was all gooey, no other texture. My husband said 'not bad for gooey'. I made it exactly as written. Good taste, but won't make again, because we didn't like the texture.
We all loved this, even my daughter who doesn't like rice, cous cous, or so she thought, quinoa! Used Hellman's mayo and maybe a tad more cheese ... otherwise made to a T and it was great!
Even my picky 9 year old liked it!! I used coconut oil instead of the canola oil and greek yogurt instead of the mayo. It came out great. Very satisfying.
Really good! Made without chicken to be vegetarian.
Delicious! I used a quinoa, millet and amaranth blend from Costco and the frozen missed veggies with broccoli, cauliflower, carrot and squash. Plus I add more veggies than the recipe called for.
This was really good. I followed recipe exactly - but did use chicken broth in cooking quinoa. My husband was very skeptical about the dish when I told him it had quinoa - but he really liked it. In fact I was hoping for leftovers - but he went back for thirds and finished it all! Definitely will make again.
I was pleasantly surprised by this one! It was not bland at all and the sauce was complex yet light. I used red/white quinoa, regular mayo (but not the full amount) and regular broth and it was very flavorful. I was also surprised by how much leftovers I had. I look forward to making this again -- it will be perfect in the dead of winter..
This was, as the three stars imply, a good, solid recipe. Good flavors, easy to make (except lots of dishes to prep), and my kids even liked it. A definite keeper and good addition to the week night rotation. I was also thinking I could double/triple for potluck events.
Loved it! I was surprised with the complex flavor. Leftovers are great, but will not look at pretty as fresh. This will easily feed 4-6. This will become a favorite redo from month to month. Thank you.
Would give it 5 stars, but made the quinoa with chicken broth. Turned out very good; but did take longer than a 20 min. prep. I also mixed everything in the deep skillet that I already used for sauteing and put that in the oven–no need for one more dish. Will make again!
Wow!! This was our first time cooking with quinoa and we were so surprised with how much we liked this dish. The quinoa has a great flavor and feels heartier--and less starchy--than the rice of a traditional casserole. I cooked the quinoa in chicken broth instead of water and I think that really added to the flavor. The casserole has a wonderfully creamy consistency but is not heavy. Topped with a splash of hot sauce...delish! It made plenty and I am looking forward to lunch tomorrow for leftovers. My husband is still talking about it and has asked that it be added to our regular rotation.
Delicious! Excellent weeknight dinner that everyone enjoyed. I used skim milk, Cabot light cheddar, and low fat mayo, and it was still very rich and creamy. Also increased the broccoli to 1 lb, and added a cup od chopped mushrooms to the onions and garlic sauté. Huge portions as well! I got at least 8, it calls for 6. Definitely a keeper!
I really liked this! I used red quinoa cause that's what I had on hand and left out the onion because I didn't have one. I would suggested while the quinoa is simmer to start working on the rest of the recipe because it does take a bit of prep work and this might be a good one to use if you have leftover chicken already cooked. It was delicious and will def make again!
I thought this was a good recipe. I used white quinoa, and added some peppadew peppers. I also added a sprinkle of feta cheese to it on the dinner plate. You could add mushrooms, or any other veggies to this. I used skim milk as it was what I had. Delicious and healthy.
This was good, not at all bland like I feared. However it was kind of complicated to make. I love when they say 20 minutes prep time - only if I had Martha Stewart's staff! A few adjustments: it was too saucey, double the quinoa. Cut cheddar cheese in half. I used Greek yogurt instead of mayo. I'll def make this again, hopefully it won't take as long next time!
