There’s no shortage of veggies in this casserole, but mix in a great block of cheddar and it’ll taste like a cheat day meal.
Nutrition (per serving)
Calories: 185; total fat: 9g; protein: 3g; carbohydrates: 17g; sugar: 1g
Recipe and photo by Brittany Mullins, of Eating Bird Food.
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Makes 10 servings
- 1 cup quinoa, uncooked (I love Ancient Harvest)
- 2 cups water or low-sodium broth (for cooking quinoa)
- 2 (10-oz) bags of frozen broccoli florets (make sure to buy the broccoli florets and not chopped broccoli)
- ½ Tbsp olive oil
- ½ large yellow onion, chopped
- 1 clove garlic, minced
- 1 (8-oz) block of good quality cheddar cheese
- 2 cups mushroom soup (not condensed), store-bought or homemade
- Sea salt, to taste
- Ground pepper, to taste
How to make it
Lightly coat a casserole dish (I used a 9x12x2" dish) with nonstick spray or lightly grease.
Prepare quinoa using water or broth, according to package directions. You should end up with about 3 cups of cooked, fluffy quinoa.
Preheat oven to 350°.
Place frozen broccoli florets in a colander, and run cool water over them for a minute. They may not defrost completely but that’s OK. Drain well, and set aside.
Heat oil in a pan over medium-high heat. Add onion and garlic, and cook until soft and fragrant. Set aside.
Meanwhile, shred cheese with a food processor with the shredding attachment or with a handheld grater. Measure out a ½ cup to sprinkle on top of the casserole.
In a large bowl combine the onion and garlic mixture, quinoa, broccoli, shredded cheese, and soup. Add in salt and pepper to taste. Transfer to greased baking dish, and top with remaining ½ cup shredded cheese.
Cover and bake for 25 mins. Uncover, and bake for 15-20 minutes more or until the casserole is heated through and cheese has melted. Serve warm.