Ingredients

• 2 tbsp butter
• 2 leeks, sliced
• 3 garlic cloves, minced
• 1 1/2 cups quinoa
• 3 cups chicken broth
• 1 tbsp fresh thyme leaves
• 1 tsp dried oregano
• 2 chicken breasts, cooked and shredded
• 2 cups asparagus, cut into 2” pieces
• 1 cup ricotta cheese
• 2 lemons
• 1/4 cup chopped fresh parsley
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Preparation

Preheat the oven to 375°F.
In an oven-safe skillet, melt butter over medium-high heat. Add leeks and cook for for 2 to 3 minutes, or until leeks soften. Add garlic and quinoa and cook for another minute. Add broth, thyme and oregano and bring to a boil. Cover pot and reduce to a simmer. Cook for approximately 15 minutes, or until quinoa is cooked. Stir in chicken, asparagus, ricotta cheese, the zest and juice of a lemon, and parsley. Season with salt and pepper to taste. Top with Parmesan cheese and the remaining lemon, sliced into rounds.
Bake for approximately 15 minutes, or until cheese is slightly golden and quinoa is hot and bubbly.
Enjoy immediately or store in the refrigerator for up to 3 days.