I pulled out my Pinterest Cookin' Mama Board when I needed a last minute side dish for last night's dinner and decided to try this Quinoa Broccoli Casserole from Eating Well, Living Thin Blog.
My husband and I loved it, the kids were confused and only tasted a bite. I changed a few ingredients, and used cream of mushroom soup, so my casserole turned out a little gray in color and was not as appetizing as Linda's lovely photo.
Here is the recipe with my modifications:
Cheesy Quinoa Broccoli Bake
Eating Well, Living Thin
One 10 oz can condensed Fat Free Cream of Mushroom Soup
1/3 cup mayonnaise
2 tablespoons milk
1 1/4 cups shredded Sharp Cheddar Cheese
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 cups steamed broccoli
1 1/2 cups COOKED quinoa **
Feshly grated Parmesan cheese
**To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/4 teaspoon salt
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, mayonnaise, milk, shredded cheese, sugar, and pepper until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared 8x8 shallow casserole dish. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.
This is worth a try - Pinterest Pass!