There’s something incredibly satisfying about effectively using all of the vegetables in my fridge, their fate otherwise sealed inside my crisper drawer.
I feel like a good Samaritan almost – freeing the plastic-bag-strangled vegetables from dark corners under less time-sensitive items like onions and unripe avocados. They’re getting their moment to shine, finally, in a dish worthy of their waiting.
Now I know my vegetables don’t have feelings. But I do feel responsible for their happiness and I want them to have a full and meaningful life. And that of course means rescuing them from the cavernous black hole my refrigerator can become if I don’t watch it closely.
What You Need:
- 1 cup uncooked quinoa, cooked according to package directions and set aside (I used Trader Joes Tri-Color Quinoa, which looks super pretty!)
- 1 lb. fresh broccoli florets
- 1 lb. brussels sprouts, halved with stems cut off
- 2 tbsp olive oil, divided
- 2 large skinless chicken breasts, washed and diced into chunks
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cup scallions, chopped
- 4 garlic cloves, minced
- 1/2 cup almond milk
- 2 cups vegetable broth
- 2 oz. (about 1/4 cup) Parmesan cheese, freshly grated
- 2 oz. (about 1/4 cup) cheddar cheese
What You Do:
Preheat oven to 400F
In a medium saucepan coated with olive oil, add chicken and cover, heating until soft and cooked through. Set aside.
In the same pan, add olive oil and heat over medium heat. Add scallions and garlic and saute until soft and fragrant.
Add milk, Parmesan cheese, salt and pepper and stir well, bringing to a simmer. Remove from heat.
In a large baking dish with a cover, add broccoli, Brussels sprouts, quinoa, chicken and scallion/milk/cheese mix and stir well.
Ladle the vegetable broth over the veggies, cover and bake for 15 minutes or until the bake is bubbly and soft.
Top with cheddar cheese and serve! I hope you find this as enjoyable as I did.