Broccoli Quinoa Casserole Recipe
Servings: 8 people
Calories: 240kcal
This casserole takes the deliciousness of broccoli casserole and lightens it up by using quinoa. Top it with cheddar cheese and you've got a winning dish!
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Equipment
Ingredients
- 1 cup raw quinoa
- 1 teaspoon fine sea salt
- 1 teaspoon onion powder
- 2 cups low sodium chicken or vegetable broth
- 2 cups fresh broccoli florets
- 2 large eggs , lightly beaten
- 1 cup whole milk
- 1 teaspoon ground white pepper
- 2 cloves garlic , minced
- 2 cups sharp cheddar cheese , grated and divided
- 1 scallions , for garnish (optional)
- Cooking Spray
Instructions
- Preheat the oven to 350°F. Coat a 1 1/2 quart casserole dish with cooking spray. Set aside.
- Combine the raw quinoa, salt, onion powder and broth in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook for approximately 15 minutes, or until cooked. Remove from heat and fluff with a fork.*
- In a medium mixing bowl, combine the eggs, milk, pepper, garlic and 1 1/2 cups of the cheese. When mixed, add the quinoa and broccoli, toss (don't stir) until combined.
- Transfer the mixture to a casserole dish. Bake, uncovered, for 40 minutes.
- Remove and top the casserole with the remaining 1/2 cup cheese. Return to oven for 4-5 minutes or until the cheese has melted.
- Remove and allow to sit for 5 minutes before serving. Garnish with the scallions, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
*If using rice, cook according to package directions, but swap water with broth and add the seasonings.
Nutrition
Calories: 240kcal | Carbohydrates: 18g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 719mg | Potassium: 321mg | Fiber: 2g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 24.9mg | Calcium: 270mg | Iron: 1.7mg
