Easy Creamy Buffalo Chicken Quinoa Bake

This recipe is so super amazing. Here is where I got it, but I made alterations, because making alterations makes my life easier.

3 cups water (or chicken broth)

1-1/2 cup uncooked quinoa

2 small heads of broccoli, chopped

1-2 cups shredded chicken (or you can use chicken breasts)

1 tablespoon flour

1 tablespoon butter

1-1/2 cup milk

2 cups shredded cheddar cheese, divided in half (slices work too)

1/4 cup butter, melted

1/2 cup Sriracha sauce

1/4 teaspoon pepper

1/2 cup crumbled blue cheese

green onions, chopped, for garnish (optional)

1. Put quinoa to a big saucepan. Add water or broth, and bring to a boil. Reduce heat to medium-low and add the broccoli right on top of the water, do not stir. Cover and simmer for 15-20 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff quinoa with a fork and stir the veggies into the quinoa. Add the chicken, toss and set aside.
2. Preheat oven to 350 degrees F.
3. Heat a medium saucepan over medium heat. Add the 1 tablespoon of butter, once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in half of the cheddar cheese and continue to stir until mixture is smooth. Remove from the heat and stir in the 1/4 melted butter, hot sauce, seasoned salt and pepper.
4. Pour the sauce over the quinoa mixture and mix well to combine. Put in a 9x13 dish. Top with remaining cheddar cheese, sliced (for an extra gooey top) or shredded.
5. Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
6. Remove from the oven and top with blue cheese, and green onions.