Logan and I have been together a long time, and one of the best things about being a couple is that we don’t have to like everything the same. We support each other’s passions even when we don’t take part in them. Still, it’s wonderful to share odd little obsessions—like Step Brothers and quinoa bakes—which somehow make us feel even more connected.
Logan might love quinoa bakes even more than I do. He gets genuinely excited about them, which is delightful—especially when I brave a hot kitchen to make one during the summer. I recently made this Lemon Chicken Quinoa Bake with Asparagus and Fontina and, spoiler: no regrets.
This Lemon Chicken Quinoa Bake may be my favorite yet. It’s satisfying without feeling heavy: tender chicken, crisp asparagus, and nutty quinoa in a bright, lemony, three-cheese sauce with a crunchy panko topping. It’s a fresh spring/summer casserole that’s worth turning on the oven for.
The lemon rounds on top make it look pretty, too—because a good-looking casserole is always a plus.
Don’t be intimidated by the ingredient list; many are pantry staples (garlic, lemons, dried oregano, milk). The cheeses are important: Fontina for its melt and nutty-sweet flavor, whole milk ricotta for creaminess, and Parmesan for savory depth. If Fontina isn’t available, Gouda, Gruyère, or provolone are good substitutes. The ricotta is small in quantity but essential; if you prefer a cheesier result, add an extra 1/4 cup ricotta and 1/4–1/2 cup Fontina.
This bake takes about an hour and 15 minutes from start to finish, but the work is straightforward. Cook the quinoa while you prepare or cook the chicken. Prep the vegetables and cheeses, sauté the asparagus briefly, combine everything in an ovenproof skillet, top with cheese and a Parmesan-panko mix, and bake for about 25–30 minutes. The process is simple and the reward is delicious.
Not surprisingly, Logan loved this version. He went from skeptical to thrilled after the first bite—there were many appreciative noises and happy grunts. Moral of the story: quinoa bakes are relationship-enhancing. Try one.
Lemon Chicken Quinoa Bake with Asparagus and Fontina (Serves 6)
Ingredients:
1¼ cup uncooked quinoa, rinsed and drained
2 cups low-sodium chicken broth (or water)
1½ tablespoons extra virgin olive oil
1 large shallot, minced
5 garlic cloves, minced
½ pound asparagus spears, woody ends removed, cut into 1-inch pieces
Kosher salt
Fresh ground pepper
1 tablespoon chopped fresh thyme
1 teaspoon dried oregano
2 cups cubed or shredded cooked chicken breast (about 2 boneless skinless breasts)
Zest of 1 lemon
Juice of 1½ lemons (reduce to 1 lemon if you prefer less acidity)
¼ cup 2% milk
½ cup whole milk ricotta cheese
1¼ cups grated Fontina cheese, divided
¼ cup grated Parmesan
¼ cup whole wheat panko bread crumbs
For garnish (optional): thin lemon rounds and chopped flat-leaf parsley
Directions:
– Preheat the oven to 375°F (190°C).
– Cook the quinoa: combine quinoa and chicken broth in a small saucepan, bring to a boil, reduce to a simmer, cover, and cook about 14 minutes until liquid is absorbed. Let rest, covered, 5 minutes, then fluff with a fork.
– Meanwhile, heat olive oil in a large (12–14 inch) ovenproof skillet over medium heat. Add shallot and garlic and cook about 2 minutes until shallots are translucent and garlic is fragrant.
– Add asparagus, season generously with salt and pepper, and cook 2–3 minutes until crisp-tender and bright green. Avoid overcooking so the asparagus keeps some texture in the oven.
– Stir in thyme, oregano, chicken, lemon juice and zest. Remove the skillet from heat and fold in the cooked quinoa, milk, ricotta, and ½ cup Fontina. Taste and adjust seasoning with salt and pepper.
– In a small bowl, mix the Parmesan and panko. Smooth the top of the quinoa mixture in the skillet, add the remaining ¾ cup Fontina in an even layer, and sprinkle with the cheesy panko. Top with lemon rounds if desired.
– Bake 25–30 minutes until cheese is melted and bubbling and the topping is lightly browned. Optionally broil 1–2 minutes for additional color. Garnish with chopped parsley and serve warm.
