Steps:
- Preheat the oven to 375°F.
- 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.
- 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.
- 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
- Quinoa, Broccoli, and Cheese Casserole (this page)
- or
- Quinoa and Corn Pilaf (page 105)
- Avocado and Pinto Bean Salad (page 45)
- Warm flour tortillas
- Sautéed zucchini and/or yellow summer squash
- nutrition information
- Calories: 284
- Total Fat: 13g
- Protein: 12g
- Carbohydrate: 30g
- Cholesterol: 20mg
- Sodium: 129mg
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