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Prep Time    1 min             Cook Time     4 mins               Total Time    5 mins
 
This healthy hot chocolate recipe requires only 4 ingredients and is dairy-free and naturally sweetened. It's a quick and easy detox-friendly dessert!

COURSE: DESSERT 
SERVINGS: 
CALORIES: 100 KCAL
AUTHOR: DETOXINISTA.COM

Ingredients

• 1 cup almond milk (store-bought or homemade)
• 1 tablespoon raw cacao powder
• 1 Tablespoon pure maple syrup
• 1/4 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Combine all the ingredients into a saucepan over high heat, using a whisk to break up any clumps. Keep stirring until smooth and piping hot, then pour into a mug and serve warm.
2. Top with dairy-free whipped cream and shaved chocolate, if desired.

https://detoxinista.com/baby-its-cold-outside/

• Author: Cookie and Kate
• Prep Time: 15 mins
• Cook Time: 13 mins
• Total Time: 28 minutes
• Yield: 12 muffins
• Category: Muffins

★★★★★
4.8 from 107reviews
Amazing, healthy apple muffins made with maple syrup and whole wheat flour! No one will guess that this simple cinnamon apple muffin recipe is good for you, too. Recipe yields 12 muffins.
INGREDIENTS

• 1 3/4 cups white whole wheat flour or regular whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup grated apple
• 1 cup apple diced into 1/4” cubes
• 1/3 cup melted coconut oil or extra-virgin olive oil
• 1/2 cup maple syrup or honey*
• 2 eggs, preferably at room temperature
• 1/2 cup plain Greek yogurt (I used full-fat but any variety should do)
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

INSTRUCTIONS

1. Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated and chopped apple and stir to combine.
3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

NOTESRecipe adapted from my healthy carrot muffins.
*IF YOU ARE BAKING WITH HONEY: Honey tends to brown quickly, so to avoid overdone muffins, bake muffins at 325 degrees Fahrenheit until a toothpick inserted in the center comes out clean, about 23 to 25 minutes.
MAKE IT VEGAN: This is really my best guess, but I think you could replace the eggs with flax “eggs” and replace the yogurt with vegan buttermilk—try mixing 1 1/2 teaspoons vinegar with a scant 1/2 cup non-dairy milk. Let it rest for 5 minutes before adding it to the other liquid ingredients. (You could also try using more applesauce in place of the yogurt but I’m not sure it’s acidic enough to counteract the bitter taste of the baking soda.)
MAKE IT GLUTEN FREE: A gluten-free all-purpose flour (such as Bob’s Red Mill brand) blend should work well here.
EXTRA APPLES?: Here are more apple recipes for you!

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/healthy-apple-muffins-recipe/

• Author: Cookie and Kate
• Prep Time: 10 mins
• Cook Time: 22 mins
• Total Time: 32 minutes
• Yield: 12 muffins​
• Category: Baked goods

★★★★★
4.7 from 43reviews
These delicious raspberry muffins are moist and fluffy. They’re healthier than most, too, since they are made from whole wheat flour and naturally sweetened with honey. Recipe yields 1 dozen muffins.
INGREDIENTS

• 1¾ cups white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine-grain sea salt
• 1/3 cup melted coconut oil or extra-virgin olive oil
• ½ cup honey or maple syrup
• 2 eggs, preferably at room temperature
• 1 cup plain Greek yogurt*
• 2 teaspoons vanilla extract
• Zest of 1 medium lemon (about ½ teaspoon)
• 1½ cups Cascadian Farm Organic Frozen Raspberries (from one 10-ounce bag)
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.
3. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.
5. Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

NOTESRecipe adapted from my carrot muffins.
MAKE IT VEGAN: You can replace the eggs with flax “eggs.” Replace the yogurt with a smaller amount of vegan buttermilk—just mix 2/3 cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup vegan yogurt.
MAKE IT GLUTEN FREE: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.
*NOTE ON GREEK YOGURT: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat more rich muffin. You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high.

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/healthy-raspberry-muffins-recipe/

• Author: Cookie and Kate


• Prep Time: 15 mins


• Total Time: 15 mins


• Yield: 1 salad


• Category: Salad

★★★★★
4.9 from 14reviews
This super versatile kale salad features an amazing tahini dressing. Just add massaged kale, leftover cooked grains and veggies from your crisper drawer. Recipe yields 1 hearty meal-sized salad, so multiply as necessary.
INGREDIENTSPer salad

• 1/2 medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
• 1 cup leftover cooked grains (I love long-grain brown rice, quinoa, farro or wheat berries…)
• 2 carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler
• 1 radish, thinly sliced and roughly chopped
• 2 tablespoons pepitas (green pumpkin seeds) or sunflower seeds, toasted
• More ideas: halved cherry tomatoes, sliced avocado, chopped bell pepper, whatever else strikes your fancy…

Green tahini dressing (yields about 3/4 cup, so you’ll have plenty for future salads)

• 1/3 cup olive oil
• 1/3 cup lime juice (about 3 to 4 medium limes)
• Handful of fresh cilantro
• 1 small jalapeño, seeds and membranes removed, roughly chopped
• 2 tablespoons tahini
• 1 1/2 teaspoons honey or maple syrup
• 1/2 teaspoon ground cumin
• 1 clove garlic, roughly chopped
• 1/4 teaspoon fine-grain sea salt, to taste
• Pinch of red pepper flakes, optional for extra heat

INSTRUCTIONS

1. To prepare the kale (skip this step if you’re using any other kind of fresh green), first use a sharp chef’s knife to remove the center ribs from the kale, then discard the ribs. Chop the kale into small, bite-sized pieces. Then, sprinkle the kale lightly with salt, and massage the kale by scrunching handfuls at a time until the kale is darker in color and fragrant. This step reduces the bitterness in the kale and improves its texture.
2. Combine the prepared kale, leftover grains (I like to warm mine a bit in the microwave first), carrot, radishes, toasted pepitas, and/or your toppings of choice.
3. To make the dressing: Combine all of the ingredients in a blender or food processor and blend until smooth, pausing to scrape down the sides as necessary. Taste, and blend in additional salt if the dressing needs a little more oomph. If you’d like spicier dressing, blend in a pinch of red pepper flakes. If the dressing is too bold for your liking, dilute it with a little more olive oil and blend again.
4. Drizzle the green tahini dressing generously over the salad (you’ll still have plenty leftover) and enjoy.

NOTESMAKE IT GLUTEN FREE: Be sure to use a gluten-free option like rice or quinoa.
STORAGE SUGGESTIONS: This dressing keeps well, refrigerated, for about 1 week.

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/anything-goes-kale-salad-with-green-tahini-dressing/

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• Author: Cookie and Kate


• Prep Time: 10 mins


• Cook Time: 35 mins


• Total Time: 45 minutes


• Yield: 4 servings

★★★★★
5 from 3 reviews
Savory oats are a great clean-out-the-produce-drawer weeknight dinner recipe. You can make them for breakfast and brunch, too, of course. Recipe yields 4 modest servings (about 3/4 cup each), so I’d double it if you’re feeding 3 or more people, or want leftover oats for later.
INGREDIENTS

• 3 cups water
• 1 cup neutral-flavored milk of choice (like cow’s milk or plain, unsweetened almond milk) or an additional cup of water
• 1 tablespoon unsalted butter or olive oil
• 1 cup Bob’s Red Mill steel-cut oats (choose certified gluten-free oats if necessary)
• ¼ teaspoon salt, more to taste
• Freshly ground black pepper, to taste
• Mix-in ideas: grated cheese or nutritional yeast, drizzle of additional olive oil or pat of butter, sautéed veggies or greens, sun-dried tomatoes, red pepper flakes and/or ground spices
• Topping ideas: toasted chopped nuts or seeds, fried/poached/scrambled eggs and/or lightly dressed fresh greens

INSTRUCTIONS

1. In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the butter or warm the olive oil in a 12-inch skillet over medium heat. Once the butter is sizzling or the oil is shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.
2. Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 to 25 minutes, stirring occasionally, until the mixture is very thick.
3. Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you have doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it’s done.
4. Remove from heat and let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature. Season to taste with additional salt (I added another 1/4 teaspoon), pepper and optional spices. Stir in any mix-ins that you’d like now.
5. Portion oatmeal into bowls and add any toppings you’d like. Let any extra oatmeal cool completely before covering and refrigerating.

NOTESRecipe adapted from my perfect steel-cut oats recipe. 
MAKE IT DAIRY FREE/VEGAN: Use olive oil instead of butter, non-dairy milk (or water) and don’t add cheese. Sun-dried tomatoes or sautéed mushrooms would add some umami, and nutritional yeast could add some cheesy flavor. Don’t add eggs if you’re vegan.
MAKE IT GLUTEN FREE: Use certified gluten-free steel cut oats (Bob’s Red Mill makes some) and make sure your toppings are gluten free (all of the ideas listed above are gluten free).
MAKE IT EGG/NUT/SOY FREE: Don’t add anything with eggs, nuts or soy. :)

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/savory-steel-cut-oatmeal-recipe/

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Roasted Veggie Enchilada Casserole

• Author: Cookie and Kate


• Prep Time: 45 mins


• Cook Time: 60 mins


• Total Time: 1 hour 45 minutes


• Yield: 6 to 8 servings


• Category: Entree


• Cuisine: Mexican

★★★★★
4.9 from 69reviews
This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It’s a great gluten-free main dish. Recipe yields 6 to 8 servings.
INGREDIENTSRoasted veggies

• 1/2 medium head of cauliflower, cut into 1/2-inch chunks
• 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
• 2 red bell peppers, cut into 1″ squares
• 1 medium yellow onion, sliced into wedges about 1/2″ wide
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground cumin, divided
• Salt
• Freshly ground black pepper

Remaining ingredients

• 2 1/4 cups (18 ounces) red salsa, either homemade or jarred*
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 9 to 10 corn tortillas**, halved
• 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
• 2 big handfuls (about 2 ounces) baby spinach leaves
• 2 cups shredded Monterey Jack cheese

INSTRUCTIONS

1. To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
2. On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
3. Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
4. When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
5. To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
6. Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
7. Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
8. Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
9. Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
10. Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

NOTESRecipe adapted from Perry’s Plate.
*SALSA SUGGESTIONS: I recommend a mild to medium salsa here, depending on your heat preferences. I used Trader Joe’s basic “Salsa Authentico” option here, which I don’t love on its own, but it was great mixed with cilantro and the other ingredients. My mom loves Target’s medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note.
MAKE IT DAIRY FREE/VEGAN: I haven’t tried (let me know if you do), but I’m confident that you could replace the cheese with cashew sour cream. If the end result is a little dry, just top individual servings with a little more salsa.
**MAKE IT GLUTEN FREE: Be sure to use 100% corn/certified gluten-free tortillas.
SERVING SUGGESTIONS: This recipe would be awesome with a side of Mexican rice (recipe coming soon) and/or simple seedy slaw.
STORAGE SUGGESTIONS: This casserole keeps well, covered in the refrigerator, for up to 4 days.
CHANGE IT UP: You could change up the vegetables used here as long as you use about the same volume. You could also add another can of beans to up the protein content.
IF YOU LOVE THIS RECIPE: You’ll also love my veggie black bean enchiladas, sweet potato and black bean tacos and spinach artichoke enchiladas. Browse all of my Mexican recipes here.

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/vegetarian-enchilada-casserole-recipe/

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• Author: Cookie and Kate


• Prep Time: 15 mins


• Cook Time: 10 mins


• Total Time: 25 minutes


• Yield: 2 to 4 servings


• Category: Entree


• Cuisine: Asian

★★★★★
4.7 from 50reviews
Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients prepped and located near the stove before you start cooking. Chilled leftover rice works best in stir fries because it doesn’t clump together, so cook the rice in advance if time allows (see recipe notes). Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
INGREDIENTS

• 2 tablespoons coconut oil or quality vegetable oil, divided
• 2 eggs, beaten with a dash of salt
• 1 1/2 cups chopped fresh pineapple
• 1 large red bell pepper, diced
• 3/4 cup chopped green onions (about 1/2 bunch)
• 2 cloves garlic, pressed or minced
• 1/2 cup chopped raw, unsalted cashews
• 2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
• 1 tablespoon reduced-sodium tamari or soy sauce
• 1 to 2 teaspoons chili garlic sauce or sriracha
• 1 small lime, halved
• Salt, to taste
• Handful of fresh cilantro leaves, torn into little pieces, for garnishing

INSTRUCTIONS

1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
2. Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
3. Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
4. Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
5. Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

NOTESRecipe adapted from my spicy kale and coconut stir fry.
*RICE NOTES: For 2 cups cooked rice, you’ll need to cook up about 2/3 cup dry rice. To cook the rice, rinse it well in a fine mesh colander, then bring a large pot of water to boil. Add the rice and let it boil, uncovered, for 30 minutes. Drain off the remaining cooking water, then return the rice to the pot. Cover the pot and let the rice steam, off the heat, for 10 minutes. To chill the rice ASAP, spread it across a parchment paper-lined rimmed baking sheet and let it cool in the refrigerator.
MAKE IT VEGAN/EGG FREE: Skip the eggs by heating the pan and then start cooking with step 2. This fried rice would be great with crispy baked tofu, which you could toss in during step 4.
MAKE IT GLUTEN FREE: Make sure to use a certified gluten-free soy sauce (tamari is usually gluten free, but check to be sure).
STORAGE SUGGESTIONS: The dish tastes great the next day, whether reheated or served at room temperature.
IF YOU LOVE THIS RECIPE: Be sure to check out my other Thai-inspired recipes here!
UPDATE 10/18/2016: I uploaded better photos of this recipe, so it might look a little different (and hopefully a lot more appealing). :)

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/


https://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/

Total: 42 min          Active: 20 min         Yield: 4 servings
Level: Easy
Ingredients

• 1/4 cup balsamic vinegar
• 3 tablespoons shallots, thinly sliced
• 1 tablespoon honey
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 6 medium beets, cooked and quartered
• 6 cups fresh arugula
• 1/2 cup walnuts, toasted, coarsely chopped
• 1/4 cup dried cranberries or dried cherries
• 1/2 avocado, peeled, pitted, and cubed  
• 3 ounces soft fresh goat cheese, coarsely crumbled

Directions:
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.

Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper.

Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Recipe courtesy of Giada De Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/beet-and-goat-cheese-arugula-salad-recipe-1944138

***We do not add the avocados.  Although we love avocados, it does not taste right to us with them.  You choose.
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Author: Pinch of Yum
Serves: 6
Ingredients

• 2 cups reduced sodium chicken broth
• 1 cup milk (I used 2%) ***I used almond milk and it worked fine.
• 1 teaspoon poultry seasoning
• ½ cup flour  ***whole grain flour   I might add more next time to make it even more like chicken pot pie.
• 2 cups water, divided
• 1 cup uncooked quinoa, rinsed
• ¼ cup cooked, crumbled bacon (optional... sort of)  ***Use more.  It really enhanced the flavor.
• 1 pound boneless skinless chicken breasts  ***I used about 1 1/2 lbs.  I cut it in bite sized cubes and covered the top.
• 2 teaspoons seasoning (like Emeril's Essence or any basic blend you like) ***I just used salt, pepper, garlic powder, minced onions, and paprika.
• ¼ cup shredded Gruyere cheese (any kind will work) ***We had parmesean so that is what I used.
• 3 cups fresh broccoli florets ***substituted frozen mixed veggies which made it seem more like chicken pot pie.  Also, it reduced a step of cooking the broccoli.  One less pan too.

Instructions

1. Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Notes
You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I've gotten quite a few comments about the liquid not absorbing right away - if that's you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.
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Recipe by Pinch of Yum at http://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole