Quinoa, Broccoli, and Vegan Cheese Casserole
Yield: 6 servings
Ingredients:
- 1 1/2 cups quinoa, rinsed in a fine sieve
- 3 cups low-sodium vegetable broth or 3 cups water with 2 vegetable bouillon cubes
- 2 teaspoons salt-free seasoning blend (like Frontier or Mrs. Dash)
- 2 tablespoons extra-virgin olive oil
- 1 large onion, quartered and thinly sliced
- 2 large broccoli crowns, cut into bite-sized pieces
- 1/3 cup sliced sun-dried tomatoes or sliced black olives
- Salt and freshly ground pepper to taste
- 1 to 1 1/2 cups grated vegan cheddar-style cheese (use your favorite brand; I like Daiya cheddar-style shredded cheese in this dish)
- 2 large or 3 medium tomatoes, sliced
Directions:
- Preheat the oven to 400º F.
- Combine the quinoa, broth, and seasoning in a saucepan. Bring to a slow boil, then lower the heat, cover, and simmer gently until the water is absorbed, about 15 minutes.
- Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden.
- Add the broccoli and enough water to keep the skillet moist.
- Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.
- In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.
- Transfer the mixture to a lightly oiled, shallow two-quart casserole. Arrange the tomato slices over the top. Sprinkle evenly with the remaining cheese.
- Bake until the top is golden and crisp, about 20 to 25 minutes.
- Let the casserole stand for 5 minutes, and serve.
Nutritional Information:
Per serving: 482.1 calories; 20.5g fat; 660.3mg sodium; 894mg potassium; 62.9g carbs; 13g fiber; 4.5g sugar; 15.8g fiber
Read more at http://www.vegkitchen.com/recipes/simple-quinoa-broccoli-and-cheese-casserole/#IQiEZcpxJiuIYOXw.99
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Read more at http://www.vegkitchen.com/recipes/simple-quinoa-broccoli-and-cheese-casserole/#IQiEZcpxJiuIYOXw.99