Buffalo Chicken Quinoa Casserole

Preheat oven to 350°F (175°C)

In a large bowl, mix the cooked quinoa, baby kale, chopped broccoli, and chopped chicken breast.

In a medium saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add the all-purpose flour and whisk for 1-2 minutes until the mixture becomes golden in color.

Add the 2% milk to the saucepan, stir and reduce the heat to low. Continue stirring until milk thickens.

Add the shredded gouda cheese and half of the shredded cheddar cheese to the saucepan. Stir until the mixture is smooth.

Remove the saucepan from heat, add the 1/4 cup melted unsalted butter, hot sauce, seasoned salt and black pepper. Stir well.

Pour the sauce over the quinoa mixture in the large bowl and mix to combine.

Grease an 8x8 or 9x9-inch baking dish and pour the quinoa mixture into it. Top with the remaining shredded cheddar cheese.

Bake for 10 to 15 minutes, then set the oven to broil and broil for an additional 1 to 2 minutes, or until the cheese is golden and bubbly.

Remove the casserole from the oven and sprinkle crumbled blue cheese, chopped cilantro, and green onions on top.

Allow the casserole to rest for 5 minutes before serving.