Corn Quinoa Casserole

• •
  Low Sodium Chicken Broth(720g)
• •
  Quinoa, Dry(240g)
• •
  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  1 teaspoon kosher salt (divided)
• •
  1/2 teaspoon ground black pepper (divided)
• •
  Corn, Sweet, Frozen(480g)
• •
  Zucchini(480g)
• •
  Bell Pepper
• •
  Green Onion (Scallion)
• •
  Garlic(180g)
• •
  Unsalted Butter(30g)
• •
  Flour, All-Purpose, White(30g)
• •
  Skim Milk(240g)
• •
  Oregano, Dried(5g)
• •
  1/2 teaspoon dried basil

Instructions

1. 1Bring 2 cups of chicken broth to a boil in a saucepan, then add the quinoa. Reduce heat to a simmer, cover, and let cook until the liquid has been mostly absorbed and the quinoa is tender, about 15 minutes, depending upon the brand of quinoa you purchase. Keeping the pan covered, remove from heat and let stand for 10 minutes. Uncover, lightly fluff with a fork, and set aside.
2. 2Preheat oven to 350 degrees. Spray an 8x8-inch baking dish or 2-quart casserole dish with nonstick spray, then set aside.
3. 3Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high. Add the chicken, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook the chicken just until no longer pink on the outside (it does not need to be completely cooked through), about 3 minutes. With a slotted spoon, remove the chicken to a plate and set aside.
4. 4Reduce the skillet heat to medium. Add the remaining 2 teaspoons of olive oil, diced bell pepper, corn, zucchini, garlic, and half of the green onions. Cook until fragrant and the corn is softened, about 5 minutes. Remove to the plate with the chicken.
5. 5Melt the butter in the skillet, then sprinkle the flour over the top and briskly whisk to coat the flour with butter and break it up. Let cook until the flour is golden and smells lightly nutty, about 30 seconds to 1 minute.
6. 6Slowly pour in the remaining 1 cup of chicken broth, then the milk, adding a few splashes of liquid at a time. Whisk constantly and pause as needed to break up any lumps. Add the oregano and remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase the heat to bring the mixture to a simmer, then reduce the heat and let gently bubble until the sauce has thickened slightly, about 5 minutes, stirring often.
7. 7Remove the skillet from heat, then stir in the cooked quinoa, chicken, reserved veggies, and half of the cheese. The mixture will be liquidy. Carefully pour into the prepared baking dish and sprinkle the remaining cheese and green onions on top.
8. 8Place the mixture on top of a rimmed baking sheet (this will catch any spillover). Bake for 20-25 minutes, until the top is golden and bubbly. Let cool for 10 minutes, then serve.