Went to make a broccoli-quinoa casserole today that I’d seen on Pinterest (http://eatingwelllivingthin.wordpress.com/2011/04/14/blast-from-the-past-with-a-new-twist/), in the interest of time and avoidance of mayo (shudder)- I invented something new and quite tasty.
Cook in rice cooker on white rice setting: (you can do this on the stove top if you don’t have a rice cooker)
2 c quinoa
4 c water
4 vegetable bullion cubes (chicken would work too)
3-4 stalks of broccoli, cut into small bite size and smaller pieces (I used the tops and stalks)
6-8 mushrooms sliced
2tbs minced garlic
1/4-1/2c shredded parm
1/4-1/2c sour cream
In a large pan saute the broccoli, garlic and mushrooms in a little butter or olive oil and . Once they start to soften, add the cooked quinoa to the pan. Add sour cream and mix into other ingredients. Add most of the parmesean. I have to admit I wasn’t measuring so I’m guesstimating what I used. You should get a kind of thick casserole like consistency. Sprinkle a little extra parmesan on top and cover pan. Let it sit on low heat so the parmesan melts and the mixture has a baked consistency 5-15 min.
Serve and enjoy! This was a handy way to work extra veggies into the dinner. The kids loved it.