Enlightened Cheesy Corn Maiden Quinoa Bake

Preheat the oven to 350 degrees Fahrenheit. Generously coat an 8x8-inch or similar 2-quart casserole dish with nonstick spray.

Bring chicken broth to a boil in a saucepan, add quinoa, and simmer until most of the liquid has been absorbed and quinoa is tender, about 15 minutes. Remove from heat, cover, and set aside.

While quinoa is cooking, heat olive oil in a large skillet over medium high heat. Add chicken pieces, salt, and pepper, cooking until chicken is no longer pink on the outside, about 3 minutes. Remove the chicken to a plate and set aside.

Lower the skillet heat to medium, and in the same skillet, add corn, zucchini, garlic, diced bell pepper, and half of the sliced green onions. Cook until fragrant and corn is softened, about 5 minutes. Remove to the plate with the chicken.

In the same skillet off heat, whisk together cream of chicken soup, milk, oregano, and basil until smooth.

Return skillet to medium heat and stir in cooked quinoa, chicken, and reserved vegetables, along with half of the shredded cheese. The mixture will be quite wet. Pour the mixture into the prepared baking dish.

Sprinkle the top of the casserole with the remaining shredded cheese and green onions.

Bake for 20-25 minutes, or until top is golden and casserole is bubbly. Let the dish cool for approximately 10 minutes before serving.