Quinoa, Broccoli, and Cheese Casserole
This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa, cover, and simmer gently until the water is absorbed, about 15 minutes.
Step 3
Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and about 1/4 cup water. Cover and steam until the broccoli is just a little more done than tender-crisp, 5 to 7 minutes.
Step 4
In a mixing bowl, combine the cooked quinoa with the broccoli mixture and half of the cheese. Season with salt and pepper and stir well. Transfer the mixture to a lightly oiled, shallow 2-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.
Menu
Step 5
Quinoa, Broccoli, and Cheese Casserole (this page)
Step 6
or
Step 7
Quinoa and Corn Pilaf (page 105)
Step 8
Avocado and Pinto Bean Salad (page 45)
Step 9
Warm flour tortillas
Step 10
Sautéed zucchini and/or yellow summer squash
nutrition information
Step 11
Calories: 284
Step 12
Total Fat: 13g
Step 13
Protein: 12g
Step 14
Carbohydrate: 30g
Step 15
Cholesterol: 20mg
Step 16
Sodium: 129mg