This Quinoa Broccoli Casserole is easy to make and packed with flavor! With cheddar, goat cheese and a hint of kick this healthy recipe makes a great family meal. Make it vegetarian by substituting tempeh for the chicken.
Years ago I thought that finding balance as a mother was possible.
It was a desired destination, and if I did everything right, I’d wake up there and never leave.
I’ve come to the conclusion that balance as a mother isn’t possible
It isn’t that I don’t have seasons where family and work life is going smooth. Certainly there are even (brief) moments where I feel like I’ve got it all together.
Then something happens.
It could be a move, potty training, night waking or ‘tween attitude sparks. Or maybe refusing to eat, do school work or take a bath.
Most often, it is many things at once.
All of a sudden family life is thrown into chaos, and the casualty is my peace.
I find myself wishing that if I locked myself in the bathroom there wouldn’t be someone on the other side of the door wanting something.
I want to employ Skye’s technique of closing her eyes when someone tells her something she doesn’t want to hear. (As if since she can’t see us we can’t see her.)
A solo trip to the grocery store feels as luxurious as a day at the spa did pre-kids.
I am trying to learn to roll with it.
To know that it won’t always be this way.
As improbable as it seems right now, one day I will, in fact, long for these days. Attitudes, tempers, messy house and all.
I’ll forget how I longed for just a moment alone and silence. The space to think.
It isn’t always easy – the rolling with the punches.
I do find comfort knowing that in a world filled with mothers, I’m not in the least bit unique when it comes to what I’m feeling.
So as we get near Mother’s Day, I’d just like to give a shout out to all you moms out there who never thought your life would look quite like it does now.
We don’t always thrive in the chaos, but we always find a way to get through it, don’t we?
- 6 tablespoons pastured butter or olive oil
- 6 tablespoons gluten free flour
- 2 1/2 cups milk
- 6 ounces cheddar cheese, shredded and divided or Daiya
- 3 ounces seasoned goat cheese or Daiya
- 1 teaspoon garlic powder
- 1/8 - 1/4 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 16 ounces cooked chicken or tempeh, chopped
- 3 cups cooked quinoa
- 10 ounces frozen broccoli, thawed and drained
- 1/2 cup gluten free breadcrumbs.
- Preheat oven to 350 degrees. Spray a 2 quart baking dish with cooking spray.
- Melt butter in a large sauce pan over medium high heat. Add flour and cook for 2 minutes, whisking constantly. Gradually whisk in milk. Stirring constantly, bring to a simmer. Cook, whisking constantly, until thickened. Reduce heat to low and add in 4 ounces of cheddar cheese, goat cheese, garlic powder, cayenne pepper, salt and pepper. Stir until cheese melts.
- Remove from heat and stir in chicken, quinoa and broccoli. Transfer to prepared baking dish. Sprinkle with remaining cheese and top with breadcrumbs.
- Bake for 30 minutes until bubbly. Allow to sit 10 minutes before serving.
Servings 8, Calories 455, Fat 26.3g, Carbohydrates 38.9g, Protein 18.6g, Cholesterol 6mg, Sodium 614mg, Potassium 508mg, Fiber 3.5g, Sugars 4.5g, WW Pts 12