Quinoa Broccoli Casserole |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is vegetarian comfort super-food. Warm, gooey, and delicious. Serve with a green salad and sliced fruit. Ingredients:
1 cup quinoa |
2 cups water |
1 teaspoon olive oil |
1 teaspoon salt |
2 cups chopped broccoli |
1 (10 ounce) can low-sodium cream of mushroom soup |
1 cup shredded cheddar cheese |
1/2 cup french-fried onions |
1/2 cup light sour cream |
1 teaspoon lemon pepper |
salt and ground black pepper to taste |
1/2 cup french-fried onions |
Directions:
1. Place quinoa in a bowl; pour in enough water to cover. Soak for 30 minutes. Drain and rinse several times.
2. Bring quinoa, water, olive oil, and 1 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and the water has been absorbed, about 20 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
4. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
5. Stir broccoli, cream of mushroom soup, Cheddar cheese, 1/2 cup French-fried onions, sour cream, and lemon pepper into cooked quinoa; season with salt and black pepper to taste. Spoon quinoa mixture into the prepared baking dish.
6. Bake in the preheated oven until heated through, 10 minutes. Sprinkle with 1/2 cup French-fried onions and bake until topping is lightly browned, about 5 more minutes.
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