Recently I discovered quinoa ( a bit late I know). I knew it existed, but had never tried it, until recently. So lately I've been on a quest for dishes that use it. I came across a recipe, where else but Pinterest, for broccoli and cheese quinoa casserole. However, when I looked at the recipe it includes ingredients like mayonnaise, low fat cheese, and cream of something soup. Anyone who knows me knows that I don't do low fat anything or cream of anything! And mayonnaise I just didn't think would taste good. So in my usual fashion I decided to try to revamp this recipe and make it my own. I immediately decided to take some cues from baked macaroni and cheese. By adding 1 egg and a little bit of milk I'm able to give it that creamy, cheesy consistency without mayonnaise or canned soup. the quinoa is an excellent source of protein so I serve this just as a vegetarian main dish but you can easily serve it as a side with any protein of your choosing, especially fish or chicken!!
Broccoli quinoa casserole
1 TBSP butter
1 shallot, minced
1 red, orange, or yellow pepper, diced small
1/2 head broccoli, chopped
8 ounces of sharp cheddar cheese (or whatever cheese you like! Swiss or pepper jack would be delicious!)
Enough milk to make 1/2 cup, when mixed with the egg
1 cup dry quinoa, cooked according to package
Preheat oven to 350 degrees.
Cook quinoa according to package directions. Set aside to cool.
Sautee shallot, peppers, and broccoli in butter until soft. Season with salt and pepper, to taste. Mix together egg with enough milk to total 1/2 cup. Combine the quinoa, veggies, and cheese then add the egg/ milk mixture. Pour into a buttered 8x8 Pyrex dish and bake for 45-50 minutes.