Saturday, December 29, 2012

Broccoli-Quinoa Casserole




Photo & Recipe from here


One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer
1/3 cup reduced fat mayonnaise 
2 tablespoons milk
1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
1/2 teaspoon Splenda/sugar
1/4 teaspoon black pepper
Dash freshly grated nutmeg
.
2 cups cooked broccoli
1 1/2 cups  COOKED quinoa (see note)
Feshly grated Parmesan cheese
.
To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/4 teaspoon salt
.
Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.
Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – 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.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

No comments:

Post a Comment