Broccoli Quinoa Casserole

Ingredients

  • 5 cups chopped broccoli
  • 3 cups cooked quinoa (about 1 cup uncooked)
  • 2 cups Cream of Celery Soup (see recipe below)
  • 2 cans water chestnuts, sliced
  • 1 large onion, chopped
  • 1 cup bell peppers (any color), diced
  • 1 stalk celery, diced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 Tbsp. Basil
  • 1 Tbsp. ground mustard
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. sea salt
  • 1  1/2 cups sharp cheddar cheese, divided

Instructions

  1. Preheat oven to 350 degrees.
  2. Toss together broccoli and quinoa in a large bowl. Add cream of celery soup, onion, celery, water chestnuts, bell peppers, ground mustard, salt, pepper and ¾ cup of shredded cheese. Toss well and transfer to a 13 x 9 baking dish. Top with remaining ¾ cup of cheese and bake for 40 to 45 minutes.

Nutritional Information per serving (makes 8 servings)

Calories 254, Fat 15g, Carbohydrates 19.7g, Protein 11.6g, Cholesterol 23mg, Sodium 522mg, Fiber 3.4g, Sugars 1.4g

recipe slightly adapted from cookingquinoa.net

 

 

Cream Of Celery Soup

(makes 2 cups)

Ingredients

  • 3 tablespoons extra virgin olive oil (or butter)
  • ¼ cup toasted quinoa flour (or flour of choice)
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1 cup vegetable broth
  • ¼ cup finely chopped celery
  • 2 tablespoons Parmesan cheese (or vegan Parmesan)
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper

Instructions

  1. Heat olive oil over medium heat. Add in flour and whisk. Cook for 2 to 3 minutes, until the mixture bubbles and begins to brown. Whisk in almond milk and vegetable broth. Cook, whisking frequently, for 5 to 7 minutes or until the mixture begins to thicken.
  2. Stir in the celery, Parmesan cheese, onion powder, smoked paprika and sea salt. Simmer for 6 to 8 minutes. Allow to cool to use in a recipe or freeze in 2 cup portions for later use.

from cookingquinoa.net

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