Instructions

1. Preheat oven to 350F degrees.
2. Fill a medium size sauce pan with water and bring to a boil. Add broccoli and simmer for 2 minutes until bright green and slightly al dente. Drain and set aside.
3. Bring chicken stock to a boil and add quinoa. Turn heat down and simmer, covered, for 20 minutes until stock is evaporated and quinoa is cooked. Remove from heat and set aside.
4. Meanwhile, heat 1 tablespoon olive oil in a large cast iron skillet. Season chicken with garlic powder and season salt. Cook about 3-4 minutes each side until chicken is nicely browned and is cooked through. Remove chicken from pan and set aside to cool. Cut into a small 1/4-inch dice.
5. In the same pan you cooked chicken, add butter and flour. Stir 1-2 minutes until nice and brown. Add the milk slowly, stirring constantly until sauce thickens up about 5 minutes. Add parmesan cheese, season salt, pepper, reserved quinoa, cooked chicken and broccoli. Give it a good stir to evenly coat everything. Top it with cheese and pop in oven, uncovered, for 20 minutes until heated through and cheese is melted.