Quinoa Broccoli Casserole Food

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, BROCCOLI AND QUINOA CASSEROLE

Steps:

• Preheat oven to 350°F. Grease a 9-inch square casserole dish.
• Season sliced chicken breasts generously with salt and pepper.
• Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook 3-4 minutes on each side, until browned. Set aside.
• On the same skillet, melt butter over medium heat. Scrape the brown bits off the bottom of the pan. Add onions and sauté for 1 minute. Add garlic and sauté for another minute or 2 until onions are soft and translucent.
• Add in flour and cook for 1 minute until lightly browned. Whisk in the chicken stock and milk. Bring to a boil and add parsley. Cook for 2 minutes, continuously whisking.
• Turn heat down to low, add broccoli and simmer covered for 3 minutes.
• Stir in quinoa, chicken, Greek yogurt, 3/4 cup of the cheese, salt and pepper. Toss to combine.
• Spread mixture into the casserole dish. Bake for 12 minutes.
• Sprinkle the remaining cheese and the Panko bread crumbs on top. Bake for another 5 minutes until cheese in melted and top is lightly browned.

QUINOA CASSEROLE

Steps:

• Preheat oven to 350°F Roast rinsed quinoa in a skillet until it pops.
• Place in casserole dish and add water.
• Heat oil and saute onions, garlic, and curry in skillet until onions are translucent.
• Add celery, broccoli, and tomato; saute briefly and add to quinoa.
• Add soy sauce and vinegar.
• Cover casserole dish and bake for 45 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.

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 & 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, BROCCOLI, AND CHEESE CASSEROLE

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