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Quinoa – Broccoli Casserole



1 cup uncooked quinoa
2 cup low-sodium vegetable stock
2 tbsp pesto sauce
1/2 tsp  salt
1 tsp cornstarch
2 cups fresh organic spinach
2 cup skim mozzarella cheese
1/3 cup parmesan cheese
3 cup fresh broccoli florets
2 green onions, chopped



Preheat the oven to 400F.

In a 9×9  baking dish place the quinoa and green onions. On the meantime, place the broccoli in a bowl and microwave on high for 3 minutes. Set aside.

In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, cornstarch  and salt. Heat mixture  on the stove top until boil.

Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. If you like you can add more parmesan cheese over the top as well. Serve while still warm.



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Georgia Bitay