I played around on Friday with a recipe for "Chicken, Broccoli, and Quinoa Bake," by Ellie Krieger in the cooking section of The Washington Post. Instead of boneless, skinned chicken thighs that needed cooking, I used the rest of the Thanksgiving turkey. I also moved it to a 13x9 baking dish. I was worried that the turkey on top would be dry, so I added a little extra broth. I used 2 tsp. dehydrated onion. I also did not use the garlic, as I could not figure out how it would even work with these ingredients, and I also omitted the lemon zest, since I am saving my lemons for other uses. I did not have a half cup of whole milk, but I had ¼ cup leftover evaporated milk and added water to it. My husband really liked it. I find it a bit blah. If I make it again using leftover turkey or chicken, I might just mix it in with the quinoa, with ¼ cup mor broth. The leftovers will probably make 1 1/2 more meals.
