Family Quinoa, Paprika Chicken and Brussels Sprouts Casserole with Cheesy Seed Topping

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and lightly grease a large baking dish with a little of the olive oil.

2. 2

   In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the quinoa is tender and the liquid is absorbed. Remove from the heat and fluff with a fork.

3. 3

   While the quinoa cooks, toss the chicken with 1 tablespoon olive oil, 1 teaspoon smoked paprika, half of the salt, and some black pepper.

4. 4

   Heat a large skillet over medium-high heat and brown the chicken for 4 to 5 minutes, stirring, until it loses its raw color. It does not need to cook through completely because it will finish in the oven. Transfer to a plate.

5. 5

   In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion for 3 minutes. Add the garlic, shredded carrot, and Brussels sprouts; cook for 5 minutes, stirring occasionally.

6. 6

   Stir in the roasted red pepper, dried thyme, the remaining teaspoon of smoked paprika, the rest of the salt, black pepper, and Dijon mustard. Cook for 1 minute to blend the flavors.

7. 7

   Lower the heat and stir the Greek yogurt and 100 g (about 1 cup) of the shredded cheddar into the skillet until creamy. Add the cooked quinoa and browned chicken, stirring well so everything is evenly combined.

8. 8

   Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining shredded cheddar, sunflower seeds, and sesame seeds over the top.

9. 9

   Bake for 20 minutes at 200 °C / 400 °F, until the casserole is bubbling and the topping looks golden. For extra color, broil for 2 to 3 minutes, watching closely.

10. 10

    Let rest for 5 minutes before serving so the casserole can set and be easier to portion.