Quinoa Broccoli Casserole

Quinoa Broccoli Casserole

by Gonzalo Gallego 2 years ago
4.6 (10)
40 minutes
494.3 kcal
39.8 g carbs
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Description

This is vegetarian comfort super-food. Warm, gooey, and delicious. Serve with a green salad and sliced fruit.

Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 2 cups chopped broccoli
  • 1 (10 ounce) can low-sodium cream of mushroom soup
  • 1 cup shredded Cheddar cheese
  • ½ cup French-fried onions
  • ½ cup light sour cream
  • 1 teaspoon lemon pepper
  • salt and ground black pepper to taste
  • ½ cup French-fried onions
Directions
  1. 1. Place quinoa in a bowl; pour in enough water to cover. Soak for 30 minutes. Drain and rinse several times.
  2. 2. Bring quinoa, water, olive oil, and 1 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and the water has been absorbed, about 20 minutes.
  3. 3. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  4. 4. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
  5. 5. Stir broccoli, cream of mushroom soup, Cheddar cheese, 1/2 cup French-fried onions, sour cream, and lemon pepper into cooked quinoa; season with salt and black pepper to taste. Spoon quinoa mixture into the prepared baking dish.
  6. 6. Bake in the preheated oven until heated through, 10 minutes. Sprinkle with 1/2 cup French-fried onions and bake until topping is lightly browned, about 5 more minutes.
Nutrition Facts
serving: 6 servings
calories: 494.3 kcal
carbohydrates: 39.8 g
protein: 10.3 g
saturated fat: 11.6 g
cholesterol: 30.8 mg
sodium: 938.1 mg
fiber: 3.6 g
sugar: 1.5 g