Preheat oven to 350 degrees

In a medium sauce pan bring 1 ½ cups of the chicken stock to a boil. Reduce to simmer and stir in the quinoa. Cover and simmer for 10 – 12 minutes. Remove from heat and let it sit covered for another 5 minutes. Fluff quinoa with fork then place into an 8 x8 2 quart casserole dish.

In another medium saucepan, over medium heat, whisk together the rest of the chicken stock (1 ½ cups), milk, and flour. Cook until bubbly and slightly thickened, about 5-7 minutes.

Stir in greek yogurt, onion powder, granulated garlic, salt, pepper, and romano cheese. Cook for another 3 minutes.

Slowly stir in the shredded cheddar cheese. Cook until cheese is melted, about 2-3 minutes. Remove from heat.

Cook broccoli according to package directions.

Place cooked broccoli on top of quinoa in the casserole dish.

Pour cheese sauce over the quinoa and broccoli. Stir until all ingredients are combined.

Bake for 40 minutes or until bubbling on the sides. Let sit for 5 minutes then serve.