Quinoa & Brocolli Casserole

I'm back!

Seriously, I know it's been months since I've posted anything, but during my blogging hiatus I have gathered so many delicious new recipes... I'm excited to share them all with you!


I don't know if I've mentioned this before, but I love quinoa. If you haven't had the delightful experience of trying quinoa yet, here's your chance.

I found this lovely recipe on Pinterest and modified it a bit....and it was a huge hit! I've made it several times now for Jase & I, and for my family, and everybody loves it. It's comfort food made healthy, and I love that. Enjoy!

Ingredients

• One 10oz can low-sodium Cream of Broccoli or Mushroom soup
• 1/3 c. reduced fat mayonnaise
• 2 Tbs milk
• 1 1/4 C. shredded cheese of your choosing- cheddar, colby-jack, etc. 
• 1/2 tsp Splenda or Sugar
• 1/4 tsp Black Pepper
• Dash freshly grated nutmeg
• 2 C cooked broccoli
• 1 1/2 C cooked quinoa
• Parmesan Cheese

If you have never cooked quinoa before, don't fret. It's super easy. To make 1.5 C cooked quinoa, follow these steps: 

Rinse 3/4 C quinoa in a fine sieve. In a small saucepan, combine the quinoa, 1.5 C water, and 1/4 tsp salt. Bring to a boil over high heat. Reduce heat to medium-low and cover. Cook 18-20 minutes, or until fluffy and the white tail is visible. Fluff with a fork.

Instructions:

Preheat oven to 350 degrees and coat a shallow (8×8) casserole dish 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 dish.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes or until bubbly on the edges and golden. 

Makes 8 generous 1/2-cup servings.