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a close up of quinoa bake being scooped out of a casserole dish.
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5 from 2 votes

Chicken Veggie Quinoa Bake

Fluffy quinoa, tender chicken, hearty veggies, and a creamy and dreamy lemon sauce come together in this modern twist on a classic.  Chicken Veggie Quinoa Bake will be your new favorite and is the ultimate comfort food.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 6 servings
Calories: 430kcal


  • 1 cup uncooked white quinoa
  • 1 cup chicken broth
  • 2 chicken breasts cooked and shredded
  • 2 cups broccoli steamed
  • 1 cup sliced carrots steamed
  • 3 Tablespoon butter
  • 3 cloves garlic minced
  • 1 ½ cups half and half
  • ¼ cup lemon juice
  • 1 cup shredded parmesan cheese plus more for topping


  • See notes for prep.
  • Prepare your lemon sauce by adding 3 tablespoon butter to a large skillet.  Heat over medium heat until melted.
  • Add minced garlic and stir and cook until fragrant, about 1 minute. Add in lemon juice.
  • Pour in half and half and bring to a simmer.
  • Add 1 cup shredded parmesan and stir until melted.
  • Assemble your casserole by spraying a 9x13 baking dish with non-stick spray.  Add cooked quinoa, evenly to the bottom.
  • Add shredded chicken on top of the quinoa.
  • Layer steamed veggies on top of chicken.
  • Pour creamy lemon sauce evenly on top of veggies.  Sprinkle with additional parmesan.  Bake at 400 degrees for about 20 minutes until the top is golden and bubbly.




Cook 2 chicken breasts and shred them.  Here are a few options for doing that:
  • Use a rotisserie chicken, pull apart the meat and use it in this recipe.
  • Cook chicken breasts in the pressure cooker. Add 2 chicken breasts, 1 cup water, and salt and pepper.  Cook for 15 minutes and allow a natural release.  Remove from pressure cooker and shred.
  • Boil your chicken. Add breasts to a large pot with a lid.  Cover with chicken broth and boil for about 10 minutes - or until the internal temp is 165 degrees.  Remove from liquid and shred.
  • Fry your chicken.  Add a few tablespoon oil or butter to a pan.  Season your chicken with salt and pepper.  Cook over medium heat for about 10 minutes - 5 minutes each side, until internal temp reaches 165.  Remove from pan and shred.


You also need to steam your veggies.  Here are a few ways to do that:
  • Add veggies to a large pot fitted with a steamer basket.  Add about 2 inches of water to the bottom of the pan.  Cover and bring to a boil on the stovetop for about 8 minutes.
  • Microwave your veggies.  Place them in a large bowl, add 1 inch of water to the bottom of the bowl.  Cover with plastic wrap.  Microwave for 3-4 minutes or until tender.


Cook your quinoa.  You can do this on the stovetop or in the pressure cooker.  We have a complete post with tips and tricks on cooking quinoa.
  • On the stovetop: Bring 1 ½ c chicken broth or water and salt to a boil in a medium saucepan. Rinse uncooked quinoa very well under running water--this helps prevent bitter quinoa. Add rinsed quinoa to boiling water, bring to boil again, cover with lid, reduce heat to a simmer, simmer covered 15 minutes. Leave covered for 5 minutes, then remove lid to let steam escape.
  • In the pressure cooker: Rinse your quinoa. Coat bottom of the pressure cooker with olive oil. Add rinsed quinoa and broth.  Cook on high pressure for 1 minute.  Allow a 4 minutes natural release.
Quinoa Bake Q&A
How long does this dish last?
You can store this casserole in an airtight container in the fridge for up to 5 days.
Can I make this dish ahead?
Yes! This can be made up to 24 hours ahead.  Cover and store in the fridge until you are ready to bake.
Can I freeze this dish?
Yes! This dish freezes well.  Store in in an airtight container, or tightly wrap it with plastic wrap.  You can keep it frozen for up to 3 months.  When ready to use, thaw on the counter before cooking.


Calories: 430kcal | Carbohydrates: 27g | Protein: 29g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 599mg | Potassium: 746mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4300IU | Vitamin C: 37mg | Calcium: 307mg | Iron: 2mg