Level: Easy

Makes: 2-3 Servings

Picture of Quinoa Casserole.
An easy protein-packed recipe for a day I didn’t feel like making everything from scratch. It is somewhat soupy but delicious!

1/2 Cup Uncooked Quinoa
1 Cup Chicken Broth
1 Cup Milk
1 Can Condensed Cream of Chicken Soup
1/4 Cup Shredded Mozzarella Cheese
1 Medium Tomato, thinly sliced
5 Large Kale Leaves, chopped, stems removed
1 Teaspoon Lemon Pepper Seasoning

1 Medium Saucepan
1 Chef’s Knife
1 Cutting Board
1 Large Spoon
1 Small Spatula
1 Small/Medium Casserole Dish

Put saucepan on medium heat. Once pan is hot, toast the quinoa until browned, some of the grains will pop! Pour in chicken broth and boil for 20-30 minutes or until grains start turning a bit translucent and broth is mostly gone. Preheat oven to 425F or 220C. Add in chopped kale, condensed soup, milk, and lemon pepper seasoning. Combine well, and pour into casserole dish. Top with thinly sliced tomatoes and cheese. Slide casserole into oven for 10-15 minutes or until the cheese has browned slightly on top.


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