Family Quinoa Bake with Roasted Garlic Chicken, Peas, and Sweet Potato Cheese Topping

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the sweet potato in a pot with water and a pinch of salt; cook for 12 to 15 minutes until tender. Drain well.

2. 2

   In a small ovenproof dish, place 4 garlic cloves with 1 tablespoon olive oil. Cover with foil and roast in the oven for 15 minutes at 200 °C / 400 °F, until soft.

3. 3

   Meanwhile, bring 500 ml (2 cups) chicken broth to a boil in a saucepan. Add the rinsed quinoa, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and fluff with a fork.

4. 4

   Season the chicken with half of the salt, the sweet paprika, dried thyme, and half of the black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown the chicken for 5 to 6 minutes, stirring, until cooked through. Transfer to a plate and shred or chop it.

5. 5

   In the same skillet, add the butter and the remaining olive oil. Cook the onion and the 2 chopped garlic cloves for 4 to 5 minutes until softened. Add the peas, the cooked chicken, and 250 ml (1 cup) chicken broth. Cook for 2 minutes.

6. 6

   Squeeze the roasted garlic out of its skins and mix it into the skillet. Stir in the cooked quinoa, chives, 60 g (2 oz) cheddar, and adjust with the remaining salt and black pepper. Cook for 1 minute to combine.

7. 7

   Mash the hot sweet potato with the milk, Greek yogurt, and 50 g (1.75 oz) cheddar until creamy. If desired, add a little extra salt.

8. 8

   Transfer the quinoa and chicken mixture to a baking dish about 23 x 33 cm (9 x 13 inches). Spread the sweet potato mash over the top. Finish with the remaining cheddar and the Parmesan.

9. 9

   Bake uncovered for 20 minutes at 200 °C / 400 °F, until bubbling around the edges. Then broil for 3 to 5 more minutes, watching closely, until the top is golden.

10. 10

    Let rest for 8 minutes before serving so the bake can set and be easier to portion.