Broccoli Quinoa Casserole

Broccoli is finally in season for the spring! Enjoy this yummy, super-filling recipe. Feel free to mix it up and add some fresh scallions or parsley if you have any left from last week!

 

Ingredients:

• One 10 oz can condensed Cream of Broccoli or Cream of Mushroom Soup
• 1/3 cup reduced fat mayonnaise
• 2 tablespoons milk
• 1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• Dash grated nutmeg
• 2 cups cooked broccoli (steamed or boiled but steaming is always better as it retains the most nutrients)
• 1 1/2 cups COOKED quinoa (see note)
• Grated Parmesan Cheese

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To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

Directions:

Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Sugar, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.