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
Prep time 15 min.
Cook time 45 min.
Ingredients
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.
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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.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 10 servings
Prep time 15 min.
Cook time 45 min.
Ingredients
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.
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Makes 10 servings
Prep time 15 min.
Cook time 45 min.
Ingredients
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.
Makes 10 servings
Prep time 15 min.
Cook time 45 min.
Prep time 15 min.
Cook time 45 min.
Prep time
15 min.
Cook time
45 min.
Ingredients
- 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.
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.
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The Rambler 10 Oz Lowball From YETI is a Must Own
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Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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