Quinoa Broccoli Casserole recipe
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Ingredients
- 1 cup quinoa 2 cups water 1 teaspoon olive oil 1 teaspoon salt 2 cups chopped broccoli 1 (10 ounce) can low-sodium cream of mushroom soup 1 cup shredded Cheddar cheese ½ cup French-fried onions ½ cup light sour cream 1 teaspoon lemon pepper salt and ground black pepper to taste ½ cup French-fried onions
Nutrition Info
- 494.3 caloriescarbohydrate: 39.8 gcholesterol: 30.8 mgfat: 32.1 gfiber: 3.6 gprotein: 10.3 gsaturatedFat: 11.6 gservingSize: -sodium: 938.1 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Broccoli Casserole
Directions
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Place quinoa in a bowl, pour in enough water to cover. Soak for 30 minutes. Drain and rinse several times.
Bring quinoa, water, olive oil, and 1 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and the water has been absorbed, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
Stir broccoli, cream of mushroom soup, Cheddar cheese, 1/2 cup French-fried onions, sour cream, and lemon pepper into cooked quinoa, season with salt and black pepper to taste. Spoon quinoa mixture into the prepared baking dish.
Bake in the preheated oven until heated through, 10 minutes. Sprinkle with 1/2 cup French-fried onions and bake until topping is lightly browned, about 5 more minutes.