• Combine 2c quinoa with 4c chicken stock in large saucepan.  Cover and bring to a boil.  Take off lid and simmer for 15 minutes or until liquid has evaporated.  Set aside.
•  Cube the chicken and cook.  Set aside. 
• In a large saucepan, melt 1 T butter and saute the diced onion and minced garlic for approx 4 minutes.  Add the flour and stir to coat.
• Pour in the remaining 1 ½ c chicken stock and bring to a simmer.  Add the broccoli and the carrots.  Place the lid on the pan and while still simmering allow the vegetables to steam for approx 5 minutes.
•  Remove from the heat. Stir in the Greek yogurt and 1c shredded cheese.
•  Add the chicken and the quinoa and mix.  Transfer to a greased 9x13 baking dish.  Sprinkle the remaining 1c shredded cheese on top. 
• Bake at 350F for 30 minutes or until the cheese is bubbling on the top.

Freezing Instructions

• Allow the casserole to cool completely in microwave/freezer safe glass bowl.  Seal tightly and place in freezer.  Thaw in fridge overnight.  Reheat in microwave as needed.