Broccoli, Cheese, n’ Quinoa Casserole

Broccoli, Cheese, n' Quinoa Casserole

Disclaimer: This post is sponsored by Pacific Foods. I was compensated, all opinions are my own.

Ah the casserole. I kid you not, here in Minnesota restaurants have these on the menu…they are everywhere! There is even a place called Haute Dish (aka Casserole) in Minneapolis. 

So today, I present you a healthier spin on Cheesy Broccoli Casserole fully equipped with quinoa! 

Broccoli, Cheese, n' Quinoa Casserole

Whenever Blake approves a recipe (by getting a second helping) I feel like it is necessary for me to share with you guys. Being that this is gluten free and meat free, I say Blake’s approval gives this a #winning status. 

Broccoli, Cheese, n' Quinoa Casserole

I topped my portion with some sriracha. It really did give it the perfect kick!

 Broccoli, Cheese, n' Quinoa Casserole

I’d get this on your Thanksgiving menu ASAP. And then save the recipe because you’ll want to make it next year too!

Broccoli, Cheese, n' Quinoa Casserole

Broccoli, Cheese, n’ Quinoa Casserole

Ingredients

  • -1/2 medium size yellow onion, finely diced
  • -1.5 cups cooked quinoa
  • -2 heads of broccoli or about 1 pound
  • -1 tablespoon butter (or sub 1 tablespoon olive oil)
  • -salt, to taste
  • -pepper, to taste
  • -1/3 cup Pacific Organic Mushroom Gravy
  • -1 cup milk (I used almond, but any kind will work)
  • ~1 cup sharp cheddar shredded cheese

Instructions

  1. First, preheat oven to 350F and grease a medium size baking dish with butter or olive oil.
  2. Next, in a large sauce pan, heat 1 tablespoon of butter or olive oil. Then, add in chopped onion and sauté for about a minute. Next, add in chopped broccoli and sauté. Season with salt and pepper (about 1/2 teaspoon of each) and cook for about 3 more minutes. (Do not cook broccoli all the only, this is simply to infuse it with the flavors from the onion and to cook it about half way.)
  3. Next, add in 1/3 cup of Pacific Organic Mushroom Gravy and 1 cup of milk and stir. Slowly add in sharp cheddar cheese and stir until combined. Finally add in quinoa and stir again.
  4. Transfer mixture into baking dish and sprinkle on more cheese.
  5. Bake at 350 for about 10-12 minutes or until the top begins to brown.
http://fitfoodiefinds.com/2013/11/broccoli-cheese-n-quinoa-casserole/

The ingredient that I am featuring in this recipe is Pacific Organic Mushroom Gravy. 1/3 cup of this gave this recipe the flavor that it needed! I’m not even the biggest fan of the texture of mushrooms, so having that great mushroom flavor in a gravy was PERFECT. 

Broccoli, Cheese, n' Quinoa Casserole

Other modifications or ad ins include: using non-dairy milk, less cheese, low-fat cheese, and adding beans! 

You can pretty much find the brand Pacific Foods anywhere and everywhere….even Target! 

What is your all time favorite casserole?

Comments

  1. says

    Yum! I have made a similar dish before, but did not look anywhere near as good as yours! Would make a wonderful side dish I am sure! If not a main! Thanks for sharing!

  2. says

    I am going to have to go with broccoli and cheese is my favorite… not even kidding! So this healthy version is right up my ally!!! :) Also I been thinking about a healthier version of Sheppard’s pie… maybe with some sweet potato or cauliflower flower mixed in with real potato… hmmm…

  3. Karen says

    How many servings do you think this makes? And would you suggest maybe an 11×7 dish? I’m thinking I may try this for Thanksgiving.

  4. Andrea H says

    My husband and I eat quinoa based meals at least 4 times a week and Im always looking for clever new ideas and recipies. I made this tonight and we both absolutely loved it! I also added chopped mushroom and garlic to my dish and next time I might add less cheese. Great recipe….thanks! :)

      • Andrea H says

        I LOVE LOVE LOVE quinoa! I’ve been vegetarian for 8 yrs and my husband will basically eat anything I put in front of him. This was a great dinner and I know we will be making it soon again! Thanks for sharing, I look forward to trying other recipes on your site :)

  5. julie says

    I made this today in two ways: vegan and regular. I used highly meltable almond cheese for my own vegan version and skipped the milk since there wasn’t any plant milk in the house.The regular version was made using dairy milk and a mix of parmesan and mozzarella sliced cheese. I can’t speak for the normal version but the vegan version was delicious! My family says they loved the regular version too. I made the vegan version in the microwave and after only 3 minutes of cooking the cheese was bubbling and it was perfect and even better without the milk (the other one is a bit soggy). I also used regular mushrooms blended up with a bit of water since I love them and don’t really buy processed gravy. Next time I’d add more. Lastly, I seasoned quite generously with garlic powder, salt pepper and paprika and it was amazing. Totally adding this recipe to my rotation, thanks a lot.

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