INGREDIENTS
4 cups
broccoli chopped broccoli florets (about 3/4 of a medium head of broccoli)
2 cups
chicken stock
1 cup
quinoa
1 tbsp
olive oil
3/4 lb
chicken cutlets
1/2 tsp
garlic powder
1/2 tsp
season salt
2 tbsp
butter
2 tbsp
all-purpose flour
2 cups
whole milk
1/2 cup
grated parmesan cheese
3/4 tsp
season salt
1/2 tsp
ground black pepper
5 oz
your favorite cheese (I had havarti on hand so that's what I used)