Broccoli Quinoa Casserole
One 10 oz can condensed Cream of Broccoli soup (or mushroom)
1/3 cup reduced fat mayonnaise
2 tablespoons milk
1 ¼ cups reduced fat shredded cheese (cheddar, colby-jack, etc)
½ teaspoon Splenda/sugar
¼ teaspoon black pepper
Dash freshly grated nutmeg
2 cups cooked broccoli
1 ½ cups COOKED quinoa (see note)
Feshly grated Parmesan cheese
To cook quinoa:
¾ cup quinoa
1 ½ cups water
¼ teaspoon salt
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. Makes 8 generous ½-cup servings.
Per Serving: Calories 199, Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg