Description
Cheesy broccoli quinoa with sriracha and poached eggs is a perfect brunch recipe! It makes a great breakfast for dinner meal or as a side dish (without the eggs and sriracha) for roast chicken or pork chops.
Ingredients
Units
Scale
For the quinoa:
- 1 1/2 cups quinoa
- 1 head broccoli, cut into small florets
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 shallots, diced
- 1/4 tsp garlic powder
- 1/4 tsp dry mustard or 1/2 Dijon mustard
- 1/4 tsp cayenne pepper
- 2 cups milk
- 8 oz sharp cheddar cheese, shredded
- Salt and pepper, to taste
- 2 cups shredded or chopped cooked chicken
For serving:
- Sriracha sauce
- 8 poached eggs
Instructions
- Cook the quinoa according to package directions.
- Meanwhile, preheat the oven to 400° F. In a small saucepan, melt the butter over medium-high heat and whisk in the flour, shallots, garlic powder, mustard, and cayenne pepper. Cook for 1 minute then slowly whisk the milk in until no lumps remain. Bring the mixture to a simmer and allow the milk to bubble and thicken, about 5 minutes. Turn the heat to low and stir in the cheese, a handful at a time. Season with salt and pepper.
- In a very large bowl, stir the quinoa, broccoli, chicken, and cheese sauce together until well-blended. Lightly grease a 13×9-inch casserole dish and pour the quinoa mixture into the dish, smoothing out the top with a spatula. Bake for 20-25 minutes, until the top is lightly browned.
- As you serve the quinoa, stir some sriracha into each serving, to taste. Top each quinoa serving with two poached eggs and serve hot.
Notes
Smells Like Home original | quinoa recipe adapted from Annie’s Eats
- Prep Time: 10 minutes
- Inactive Time: 1 hours
- Cook Time: 40 minutes
- Category: Breakfast & Brunch Recipes
- Cuisine: American
