500 ml chicken stock (from tablet)
125 gr bacon
400 g chicken
200 g quinoa
450 gr broccoli, in florets
250 ml milk
65 gr flour
1 teaspoon Italian herbs
40 gr grated cheese
Oil or butter for greasing
Heat the oven to 200 degrees and grease an oven dish with a little butter or oil. Fry the bacon in a frying pan until they start to get crispy. Meanwhile, bring the chicken stock and half of the milk to a simmer in a saucepan. In a bowl, whisk together the other 125 ml milk, flour and Italian herbs to a smooth paste.
When the chicken stock is boiling, add the flour paste and mix with a whisk while stirring until it starts to thicken, then turn off the heat. Remove the bacon from the pan with a slotted spoon and add to the sauce together with 250 ml water and the quinoa and stir to combine. Then pour the mixture into the baking dish.
Cut the chicken into coarse pieces and place in the quinoa mixture, sprinkle the chicken with a little Italian herbs. Place the baking dish in the oven for about 40 minutes. Meanwhile, cook the broccoli for 3 minutes. Toss the mixture in the baking dish one more time and check whether the quinoa is cooked (there should be small white germs showing through the grains). Add the broccoli and toss once or twice more. Sprinkle with the cheese and bake in the oven for another 10 minutes.
Source: Leukerecepten by leukerecepten-nl.
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