Quinoa Chicken Broccoli Casserole


  • 1.5 cup Quinoa
  • 2 Boneless Chicken Breast
  • 1 Red Bell Pepper
  • 1 28 Oz Canned tomato
  • Medium Onion
  • 1 Tablespoon Garlic Minced
  • 1 Tablespoon Olive Oil (See note)
  • 2 Tablespoon Taco Seasoning
  • 2 Cups Chicken Stock
  • 2 Cups of Smith's Farm's Broccoli Cut into florets
  • 1 Cup Cheddar Cheese More for serving
  • Salt and Pepper to taste
  • Fresh Cilantro Leaves


  1. Start with Sauteeing Chopped Onion and Garlic in Olive Oil in a Pan until fragrant.

  2. Add Quinoa, Chicken, Red Bell Pepper, Tomatoes, Sauteed Onion and garlic, Taco Seasoning, Salt, Pepper to the Slow Cooker.

  3. Pour in Chicken Stock. Mix everything well. Cover and cook on high for 4-5 hours or on low for 8 hours.

  4. 30 minutes before the finishing time, add Broccoli and half of the Cheese to the Slow cooker. Mix Well. 

  5. Sprinkle rest of the cheese on top and Let it cook on high for another 30 minutes or until the cheese melts. 

  6. Garnish with fresh Coriander leaves and Sprinkle more cheese while serving. 


Thank you to The Flavours of Kitchen for this great recipe!