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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

1 1/2 cups quinoa, rinsed in a fine sieve
2 tablespoons light olive oil
1 large onion, chopped
2 medium broccoli crowns, cut into bite-size pieces
1 cup grated sharp cheddar cheese or cheddar-style soy cheese
Salt and freshly ground pepper to taste

Preparation

  1. 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.

  2. 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

  3. 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

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