I absolutely adore quinoa…and since I recently found some sprouted quinoa, it’s even better! Sprouting grains and seeds helps to remove phytic acid, which prevents minerals such as magnesium, iron, calcium, zinc and chromium from being absorbed by the gut, increases nutrient availability and helps to make the grains or seeds much easier to digest. I’ve been a fan of quinoa for awhile, because it is one grain that is a little protein and nutrient packed powerhouse! One serving of sprouted quinoa contains approximately 14 grams of protein, as well as the full spectrum of amino acids…the only grain to do so! Sprouted quinoa is also very quick cooking. You can have this type of quinoa ready to eat in about 15 minutes! I really like this casserole a lot! It is very tasty, doesn’t call for any canned, cream soups and it is easy to prepare….and isn’t that the best!!
Ingredients
- 2 cups chicken breast, raw-cut into 1 inch cubes
- 1 cup dry sprouted quinoa
- ½ cup shredded carrots
- 1½ cup cheddar cheese, shredded and divided
- 1 cup onion, diced finely
- 1 tbsp parsley, dried or fresh
- 6 tbsp organic butter
- 3 cups milk, preferably raw
- ¼ cup sprouted wheat flour
- 1 tsp unrefined sea salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 350 degrees F.
- Spray 9×13 baking pan with olive oil.
- In baking pan, combine chicken, quinoa, ½ cup cheddar cheese, onion, carrots and parsley. Mix to combine.
- In a medium saucepan, melt the butter.
- Once melted, add the flour and mix thoroughly.
- Add milk, salt and pepper and allow to heat for approximately 5 minutes to allow thickening.
- Pour milk mixture over chicken and quinoa mixture.
- Sprinkle remaining cheese on top.
- Bake for 45 minutes until chicken and quinoa are fully cooked.
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