I have long professed my love for Quinoa. I’ve written about it several times now. If you’re not familiar with Quinoa, it’s a pseudo-grain. That means it looks like a grain, acts like a grain, but it’s not a grain. It reality, it’s a seed. I’ve found Quinoa to be versatile, flavorful and something that even my kids love!
Another thing we love around here is casseroles. I love that I can put them together ahead of time, then just pop them in the oven when I get home from work, giving us a nice hot meal without standing in the kitchen while I cook dinner.
Pairing the two seemed fate.
I picked up some beautiful broccoli crowns at the market. A quick chop and these were ready to take a dip in a little boiling water. I didn’t cook them long…just enough to soften them a bit. The Quinoa needs to be pre-cooked as well (according to package directions) and both can be going on the stove while you get the rest of your ingredients together.
All good casseroles have onions in them. At least mine do. I love onions, while the rest of my family… well, it’s not their favorite. Casseroles are great for hiding things, onions included.
Why would you only use one cheese when you could use three? Sharp Cheddar, Parmesan and Asiago cheeses add tons of flavor.
For moisture, a little low-fat mayo and some sour cream go a long way. They also work great to help bind everything together.
Garlic is mandatory in virtually everything I cook. I really should try growing my own. In addition to adding flavor, garlic has so many health benefits. It’s also a great cold remedy!
One of my favorite parts of any casserole is a crumby topping. I took it a step further here and added breadcrumbs to the actual filling.
A splash of milk…
…and in goes the Quinoa and broccoli.
When mixed together, it becomes creamy, melty and wonderful. And the breadcrumbs get crispy around the edges.
This is love.
Though I chose to make mine a veggie version, you could easily add some chopped cooked chicken or ham to this for the protein lovers in your family.
Three Cheese Quinoa and Broccoli Casserole
2 Cups Quinoa (prepared according to package directions)
2 Broccoli Crowns (chopped and boiled or steamed until tender)
1 small sweet onion, chopped
1/2 cup Shredded Cheddar Cheese
1/2 cup Grated Parmesan Cheese
1/2 cup Shredded Asiago Cheese
1/2 cup Mayo
1/2 cup Sour Cream
2-3 Garlic Cloves (chopped or pressed)
1 cup Bread Crumbs (divided – 1/4 in casserole and 3/4 on top)
1/4 cup Milk
Combine ingredients, reserving 3/4 cup bread crumbs, and spread in a 9 x 13 baking dish. Top with bread crumbs and bake at 350 for 30-45 minutes or until the edges begin to brown.