I headed straight to South Carolina to spend a week with my grandma and cousins after Thanksgiving . On day 6 of being out of my own kitchen and eating everything in sight I was craving a vegetable, any vegetable. While my family eats well enough in our respective homes, I'm definitely the most adventurous eater among us. They trusted me to put together a dish that would satisfy my cravings for nutrients and meet their expectations of flavorful and filling. The resulting dish was met with oohs and aahs, helpings of seconds and thirds, and requests for the recipe. So, here ya go!

Makes 10-12 servings

Tip: Get creative! Swap the chicken for shrimp or make this vegan by omitting the cheese, sub in veggie stock, and add some roasted green beans.

Ingredients

1 ½ cups tricolor quinoa

2 cups chicken stock

2 cloves garlic

4 carrots

½ head cauliflower

1 head broccoli

1 small butternut squash

1 small onion, diced

2 cups cherry tomatoes

2 cups kale

1 lb chicken tenderloins or breast

1 8 oz can tomato paste

2 cups shredded cheddar or mozzarella cheese

1 tbsp chili powder

2 tsp separated paprika

1 tsp red pepper flakes

1 tsp garlic powder

olive oil

Salt and pepper

Instructions

1. Preheat the oven to 375° and prepare vegetables. Cut cauliflower and broccoli into florets and dice stems into bite-sized pieces, dice carrots, slice butternut squash in half lengthwise and scoop seeds. Using as many baking sheets as needed, arrange the veggies in even layer on the trays. Toss all with olive oil, salt, and pepper - season cauliflower with garlic powder and chili powder; season broccoli with red pepper flakes. Place squash cut-side down. Roast veggies for 25-30 minutes or until just underdone.

2. While veggies roast season chicken with salt, pepper, remaining paprika, and a drizzle of olive oil. Set to the side.

3. Bring quinoa, stock, and one garlic clove to a boil. Reduce heat, cover, and simmer for 15 minutes. Note: the quinoa will be cooked but there will be excess liquid, do not drain!

4. Prepare a 13x9” or similarly sized deep casserole dish. Coat the bottom with a tbsp of olive oil. Add halved cherry tomatoes and kale, tossing to coat in oil.

5. While the quinoa simmers saute chopped onion and minced garlic in a large pan with olive oil until fragrant and just translucent. Transfer onions and garlic to the casserole dish and return pan to medium high heat. Cook the chicken in olive oil in the same pan until cooked through and golden brown on both sides - work in batches if needed. Let rest on a plate reserving juices.

6. While chicken cooks, remove veggies from the oven and add to the casserole dish. Set buttnernut squash on a cutting board to cool.

7. Scrape tomato paste into a heat resistant liquid measuring cup or bowl. Using a slotted spoon, add cooked quinoa to casserole dish, reserving garlic clove and remaining stock. Add the latter to the tomato paste, season with salt and pepper and whisk until garlic dissolves and sauce is smooth.

8. When cool enough to handle, cut butternut squash into cubes, peeling away from skin, and cut chicken into bite sized pieces. Add squash, chicken, reserved cooking juices, and tomato sauce to the casserole. Carefully fold all ingredients together until evenly mixed. Taste (everything is cooked through) and adjust seasoning as needed.

9. Top casserole with cheese and place in the 375° oven for 20-25 minutes or until cheese is fully melted and just starting to brown. Serve immediately.