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
