Broccoli Quinoa Bake

This is a Pinterest recipe makeover I came up with to reduce the diary and ramp up the quinoa and broccoli. You could probably omit the cheese but I think it tastes good with a little bit.

2 cups steamed broccoli

3 cups  COOKED quinoa (see note)

Freshly grated Parmesan cheese (optional)

condensed soup substitute *see below

shredded mozzarella cheese to your liking

1/4 teaspoon black pepper

Dash freshly grated nutmeg

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. In a large bowl combine the soup, shredded cheese, salt and pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into a 9x13 dish.  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.  Makes 8 generous 1/2-cup servings.

You don't have to cook it that long. I usually do about 20 minutes because I'm usually running late and we're hungry. :)

*Condensed Cream of whatever substitute:

1 cup cold milk (I use almond milk)

2 Tbsp wonder flour (I just add enough to make it thick)

1 1/2 Tbsp butter

1/2 tsp salt ( I use Real Salt or Himalayan Salt) 

dash of pepper

Instructions

In a small saucepan, whisk milk and flour till well blended.

Stir in butter, salt and pepper.

Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.

Use in recipes to replace one can of cream of anything soup.