OK, so here it is. This is the recipe you all have been begging me for. I swear, the minute I posted a photo of this dish on Twitter, it was like every single one of you wanted to drop what you were doing right then and there to make it. OK, not really. I might be exaggerating a little bit. But a lot of you did ask me to post the recipe, and I really don’t blame you for wanting to try it because yeah, it looks and sounds amazing. And since you all are showing so much enthusiasm for it just by looking at it, I can’t wait to hear what you have to say once you taste it! (Because yeah, it’s actually that amazing.)

I adapted the recipe from Celebrations.com’s Chicken Broccoli Alfredo dish. (Which, P.S. the sauce is made with Chobani non-fat, plain. Pretty much a sure sign it’s a winner.) But instead of pasta, I swapped in quinoa because, don’t get me wrong, pasta is the bomb and I love it, but quinoa… Quinoa is light, and fluffy, and much better for you.  And not to toot my own horn, but it turns out, that making this dish with the whole grain, super-food was a genius idea! The sauce mixes into the quinoa so well. You know how when you eat pasta topped with sauce (especially penne type noodles), the sauce mostly just ends up at the bottom of the plate? Yeah, that doesn’t happen with quinoa because its so much more absorbent. It soaks in the Alfredo like Sheryl Crow soaks up the sun, so you get twice as much savory satisfaction.

Here’s how to make it.

What you’ll need:

2 boneless, skinless chicken breasts, grilled and cubed

2 cups steamed broccoli florets

3/4 cup quinoa, cooked

2 T extra virgin olive oil

2 tsp. minced garlic

2 T flour

1 cup low-sodium organic vegetable broth (the original recipe calls for chicken broth but vegetable seemed to work fine too)

1/4 cup non-fat, plain Greek Yogurt

1/4 cup milk (I used 2%. Skim will work too, though.)

1/4 tsp. pepper

1 pinch ground nutmeg

3/4 cup Parmesan cheese (I used a little bit less than this.)

What to do:

1. In a skillet, heat the olive oil and garlic for 1-2 minutes. Stir lightly to mix.

2. Whisk in the flour, mixing until smooth. (About 2-3 minutes.)

3. Stir in the broth, Greek yogurt, milk, pepper and nutmeg.

4. Bring the mixture to a low boil, then lower heat and simmer. Continue to stir gently until it thickens. (About 3-5 minutes.)

5. Stir in Parmesan cheese.

6. Stir cooked chicken and broccoli into the Alfredo mixture and then add the quinoa. Toss until everything is well mixed.

7. Serve sprinkled with Parmesan!