Broccli-Quinoa Casserole

By LKovac

Ingredients

• To cook quinoa:
• One 10 oz can condensed Cream of Broccoli soup (or mushroom)
• 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 freshly grated nutmeg
• .
• 2 cups cooked broccoli
• 1 1/2 cups COOKED quinoa
• Feshly grated Parmesan cheese
• .
• 3/4 cup quinoa
• 1 1/2 cups water
• 1/4 teaspoon salt

Details

Adapted from eatingwelllivingthin.wordpress.com

Preparation

Step 1

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, Splenda, 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.