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1
Preheat your oven to 375 F.
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2
Start by cooking the quinoa.
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3
Place the quinoa and chicken stock in a small pot and bring to a boil.
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4
Lower to a simmer, cover with a lid, and cook for 15 minutes until all the liquid has been absorbed.
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5
When cooked, remove pan from heat and let the quinoa rest, covered, for 10 minutes.
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6
Then fluff it with a fork.
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7
While the quinoa is cooking, prepare your vegetables.
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8
Place the broccoli florets and chopped red onions on a foil-lined rimmed baking sheet.
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9
Drizzle with olive oil, and add a pinch of salt and the red pepper flakes.
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10
Toss to coat.
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11
Roast your vegetables for 15 minutes or until just tender.
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12
Transfer the cooked quinoa to a large bowl.
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13
Add the shredded chicken, diced tomatoes and 1 cup of the cheddar cheese.
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14
Use a spatula to combine the ingredients.
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15
The cheese should get nice and melted.
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16
Fold in the roasted broccoli and onions.
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17
Taste the mixture and season with salt and fresh ground pepper to taste.
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18
Transfer the quinoa mixture into a 9x9 inch baking pan (or whatever size pan you happen to have, obviously) and smooth the top.
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19
Sprinkle the remaining 3/4 cup cheddar over the quinoa and top with an even layer of panko, if youre into the whole crispy topping thing.
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20
Bake for 25 minutes until the cheese is melted and the breadcrumbs are lightly browned.
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21
Serve warm.
