Looking for something new to add to your side-dish rotation? This was a great pinterest find that revamps the typical broccoli-rice casserole, substituting the rice for the nutrient power house, protein-packed quinoa. It was easy to make, and even easier to eat. I only wish I had chopped the broccoli smaller and used more of it like another favorite starring these two headlining ingredients in the double broccoli quinoa recipe. Even though I nixed the mayonnaise in the original version, there was more of a liquid consistency than I would have liked. Next time, I might try using 3/4 of the soup to see how that blends, before adding the whole can. This dish re-heats well and makes for a great lunch the next day!
Nutrition facts include: 199 calories, 10g protein, 9g fat, 14g carbs, 2g fiber, 1g sugar, 297mg sodium.
- 2 cups broccoli florets, cooked
- 10 oz can Cream of Broccoli soup
- 2 tbsp. light milk
- 1/2 cup reduced fat cheese (I used a Monterrey Jack blend)
- 1/2 tsp. Splenda (or sugar)
- Salt and pepper to taste
- Dash of nutmeg
- 1 cup quinoa, cooked according to package
- 1/2 cup grated Parmesan cheese, divided
In a mixing bowl, combine your Cream of Broccoli soup, milk, sugar, nutmeg, and Monterrey Jack cheese.
When the broccoli is roasted and the quinoa is cooked, add the greens and grains along with 1/4 cup of Parmesan cheese.
Spray a baking dish with no-stick spray, then add the casserole contents, spreading evenly. Top with the remaining 1/4 cup of Parmesan cheese.
Bake in the oven at 350 degrees for 30 minutes until edges are bubbling and the top is golden brown. Let cool, dish it out and serve it up!
Paired with a spinach. cranberry and walnut salad,
and a delicious apricot-balsamic chicken breast