Broccoli Quinoa Casserole

one 10 oz can condensed cream of broccoli soup

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

freshly 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 or until bubbly on the edges and golden.

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