Broccoli casserole with quinoa

Ingredients

• 1 head Broccoli
• 250 g Nature yogurt, low fat
• 2 pinch Salt
• 0.1 g Black pepper, ground
• 120 ml Mini mozzarella
• 1/2 tsp Baking soda
• 1 pinch Nutmeg, ground
• 1 tsp Oilve oil
• 2 clove Garlic
• 1 g Cumin seeds
• 200 g Quinoa
• 400 g Chicken breast fillets
• 1 head Onions
• 1 tsp Red paprika powder
• 300 ml Water

Method

1. Cut the broccoli into roses and drop into boiling salted water with baking soda, drain and cool when it has been cooked.
2. Cook the quinoa in salted water for 15 minutes until tender, then drain.
3. Fry the cleaned and diced onion in a pan with a little oil.
4. Season with salt, then add the diced chicken breasts, season with salt and pepper, and add the garlic.
5. Add the water and bring to the boil.
6. Add the quinoa, then spread this mixture in the bottom of a medium baking dish and place the broccoli on top.
7. Mix the yoghurt with the spices, cover the broccoli and top with the mozzarella balls.
8. Bake in a preheated oven at 200 °C until the top is browned.