Broccoli Quinoa Bake Food

QUINOA BROCCOLI CASSEROLE

Steps:

• Place quinoa in a bowl; pour in enough water to cover. Soak for 30 minutes. Drain and rinse several times.
• 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.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• 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.
• 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.
• 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.

CHEESY BROCCOLI QUINOA

Steps:

• Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
• Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.

QUINOA BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.
• Place quinoa, onion, and broccoli florets on the bottom of your casserole dish. Set aside.
• Next, add milk, chicken broth, and salt into a medium saucepan. Turn to medium-high heat and use a whisk to constantly stir. When liquid is heated, slowly add 4 oz. of grated cheese and whisk until cheese dissolves into the mixture.
• Pour liquid on top of ingredients in casserole dish and stir so that everything combines.
• Cover with tin foil and place in oven at 375ºF for 30 minutes. Remove and stir.
• Sprinkle on the additional 4 oz. shredded cheese and place back in the oven (uncovered) for 15 more minutes.

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really, really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
• In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
• While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
• Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

BROCCOLI & QUINOA CASSEROLE

Steps:

• Position oven rack 5 inches from broiler; preheat to 350°F. Lightly coat a 13-by-9-inch broiler-safe baking dish with cooking spray. Combine water, quinoa, oil and 1/4 teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, undisturbed, for 10 minutes. Add broccoli to the mixture (do not stir); cover and continue cooking until all the water is absorbed, about 5 minutes. Remove from heat; let stand, covered, for 5 minutes.
• Transfer the quinoa mixture to a large bowl. Add beans, milk, yogurt, thyme, garlic, pepper, onion powder, 1 1/2 cups cheese and the remaining 1/4 teaspoon salt. Gently stir until evenly combined. Spoon the mixture into the prepared baking dish. Sprinkle with the remaining 1/2 cup cheese.
• Bake until heated through and the cheese is melted, about 15 minutes. Set oven to broil (without removing the dish). Broil until lightly browned, about 3 minutes. Remove from oven; let cool for 5 minutes. Garnish with additional thyme, if desired.

QUINOA AND BROCCOLI CASSEROLE

Steps:

• Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
• Position a rack in the middle of the oven and heat to 350 degrees F.
• Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
• Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
• Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
• Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
• Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
• Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.

BROCCOLI CHEESE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350F and spray a baking dish with cooking oil spray.
• In a mixing bowl, beat the eggs together with the milk, seasonings, and parsley.
• Stir in the cooked quinoa, bell pepper, broccolini, and cheese.
• Spoon the mixture into the prepared baking dish, taking care not to mess around the edges too much. (That is if you care about the looks of your casserole.)
• Cover the dish with aluminum foil. Bake for 45 minutes or until the egg is cooked through and broccolini is tender.

BROCCOLI QUINOA BAKE

Steps:

• Preheat oven to 350 degrees.
• TO PREPARE QUINOA: Rinse quinoa 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, cover, and cook for 18-20 minutes or until white ring is visible around the individual quinoa grains.
• TO PREPARE BROCCOLI: Heat a large pot of water on the stove. Cut broccoli into small florets. Blanch or steam broccoli to soften it slightly but not completely cook (it will finish cooking in the casserole), around 3-4 minutes. Rinse with cold water and cool. Set aside.
• TO ASSEMBLE: In a large bowl, stir the mushroom soup, yogurt or sour cream, milk, cheese and pepper until well combined. Stir in the broccoli, chicken, and cooked quinoa.
• Spoon mixture into a prepared baking dish. Top with a light sprinkling of Parmesan cheeses and bake for 35-40 minutes or until bubbly on the edges.

CREAMY CHICKEN QUINOA AND BROCCOLI BAKE

Steps:

• Sauce: Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½.
• cup milk with the poultry seasoning, garlic salt, and flour (or cornstarch); add the mixture (and wine / sherry if using) to the boiling liquid and whisk until a smooth creamy sauce forms. Taste and add Salt / Pepper to taste.
• Assembly: In a large bowl, mix the sauce from step one, cooked quinoa, cooked chicken, frozen broccoli, and cheese and stir to combine. Pour the mixture into a 9x13 baking dish generously coated with cooking spray.
• If freezing, spray the top of the mixture with cooking spray and cover with plastic wrap, then place in the freezer and proceed to follow "brick" method of freezing. Place the crumbled bacon in a separate freezer bag and freeze alongside the pan.
• On serving day, remove the frozen brick from the freezer, unwrap, and immediately place back in the 9x13 pan sprayed with cooking spray to thaw completely. Then proceed to bake:.
• Bake: Stir the room-temperature bake to re-incorporate all flavors, then bake, loosely covered with foil, in a preheated 350 degree oven for 25 - 30 minutes until heated through and bubbly. Remove, uncover, and top with the bacon crumbles (or almonds), then bake for 10 minutes longer, or just long enough to crisp the bacon (or toast the almonds).