Sunday, 11 November 2012

Broccoli quinoa casserole

1 10 oz can condensed Cream of Broccoli soup
1/3 cup reduced fat mayonnais
2 tablespoons milk
1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack...)
1/2 teaspoon Splenda/sugar
1/4 teaspoon black pepper
Dash freshly grated nutmeg
2 cups cooked broccoli
1 1/2 cups cooked quinoa (to cook quinoa: 3/4 cup quinoa, 1 1/2 cups water, 1/4 teaspoon salt)
Feshly grated Parmesan cheese

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.
Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Serves 8 (1/2-cup).

Recipe found here.

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