Sunday, March 11, 2012

Broccoli Quinoa Casserole

This is one of those dishes that you can throw together in under an hour. Who doesn't love that?
I swapped out the rice from an old broccoli and rice casserole that I found in one of the ancient cookbooks in our mom's cupboard for quinoa instead.
I don't know how people survived without photos in cookbooks back in the day.
You actually have to read through each recipe to see if it sounds good instead of just looking at the photo and judging it from that. Talk about work. Geeez.....
Anways... this worked really well.
I'm glad I have been brought over to the quinoa side.

Broccoli Quinoa Casserole

1 (10 oz) can of cream of broccoli soup
1/2 cup reduced fat mayo
1 cup shredded cheese (I used light, aged cheddar)
salt and pepper
2 cups cooked broccoli
2 cups cooked quinoa
1/2 cup Parmesan cheese, shredded

Preheat oven to 350.
Spray a 9 X 9 pan with cooking spray.
Mix together all ingredients - except Parmesan cheese. Spoon mixture into prepared pan. Sprinkle the Parmesan cheese evenly on top.
Bake at 250 for about 30 minutes - or until heated through and cheese is bubbly.

This is really filling and sooooooo delicious.
If you haven't yet tried quinoa then this is a good "safe" dish to try. It looks just like a rice casserole.

I used Fitday to work out some of the nutritional info. For about 1/2 a cup it is approximately - 200 calories, 10 gr protein, 9 gr fat, carbs - 13, Fiber - 2.
Not too shabby considering how deliciously cheesy it is!


  1. This was delicious! I made a modification since my husband is not a big quinoa fan. I mixed half & half quinoa & orzo pasta! Big hit!

  2. Making this treat again tonight! One of my go to recipes!! Yum