Ingredients with Measurements:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 head of broccoli, chopped into small florets
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the quinoa in a fine-mesh strainer and add it to a large pot with the vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is cooked and the broth is absorbed.
3. While the quinoa is cooking, heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
4. Add the broccoli florets to the skillet and sauté for another 5-7 minutes, or until the broccoli is tender.
5. In a large bowl, combine the cooked quinoa, sautéed broccoli and onion mixture, Parmesan cheese, cheddar cheese, milk, salt, and pepper. Mix well.
6. Transfer the quinoa and broccoli mixture to a 9x13 inch baking dish and spread it out evenly.
7. Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 30g
Protein: 14g
Fiber: 5g
Sugar: 3g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use any type of cheese you like, such as Gouda or Swiss.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add sliced mushrooms or diced bell peppers for extra flavor.
- Top with breadcrumbs or crushed crackers for a crunchy topping.
Tips and tricks:
- Rinse the quinoa well before cooking to remove any bitterness.
- Use fresh broccoli for the best flavor and texture.
- You can make this casserole ahead of time and store it in the refrigerator for up to 3 days before baking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, green beans, or asparagus.
Troubleshooting advice:
If the casserole is too dry, add a little more milk or broth before baking.
Food safety advice:
Make sure to cook the quinoa and broccoli thoroughly to avoid any foodborne illnesses.
Food history:
Quinoa is a grain that has been cultivated in South America for thousands of years. It was considered a sacred crop by the Incas and is still an important part of the Andean diet today.
Flavor profiles:
This casserole is savory and cheesy with a nutty flavor from the quinoa.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Taste: Savory, Nutty, Cheesy, Earthy, Tangy, nutty, cheesy, creamy, wholesome