Chicken Broccoli Quinoa Casserole

Ingredients

1/2 cup quinoa (rinsed unless the package says it does not need rinsing)
1 cup water for cooking quinoa (or a little more, see recipe)
3 cups broccoli flowerets, cut into same-sized pieces
1/2 tsp. salt (for cooking broccoli)
2 cups diced cooked chicken (I used leftover rotisserie chicken)
1 1/4 cup low-fat sour cream
1/3 cup mayo or light mayo
2 T fresh-squeezed lemon juice
1 tsp. Dijon mustard
1 tsp. curry powder (optional, but so little it won't bother curry haters)
salt and fresh ground pepper to taste
1/3 cup coarsely grated Parmesan cheese.

Cook quinoa according to package instructions. 

Whisk together sour cream, mayo, lemon juice, curry powder, salt and pepper to make sauce.

Place chicken, quinoa, and broccoli in a bag. Cover with sauce.

Cook on low 8 hours or high 4-6
Cooking times vary - just be sure the chicken is done and the broccoli is tender and you're good to go!

Note: I use plain Greek Yogurt in place of Mayo