Ingredients with Measurements:
- 1 head of broccoli, chopped into small florets
- 1 can of diced tomatoes, drained
- 1 cup of cooked quinoa
- 1 cup of grated cheddar cheese
- 1/2 cup of breadcrumbs
- 1/4 cup of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the chopped broccoli, drained diced tomatoes, cooked quinoa, grated cheddar cheese, breadcrumbs, olive oil, salt, and black pepper. Mix well.
3. Transfer the mixture to a greased 9x13 inch baking dish.
4. Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and the broccoli is tender.
5. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Total fat: 20g
Saturated fat: 7g
Cholesterol: 30mg
Sodium: 590mg
Total carbohydrates: 23g
Dietary fiber: 5g
Total sugars: 4g
Protein: 13g
Substitutions for ingredients:
- Instead of quinoa, you can use brown rice or couscous.
- Instead of cheddar cheese, you can use any other type of cheese that melts well, such as mozzarella or Monterey Jack.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
Variations:
- Add cooked chicken or ground beef for a meaty version of this casserole.
- Use different vegetables, such as cauliflower or zucchini, instead of broccoli.
- Add herbs and spices, such as garlic, oregano, or basil, for extra flavor.
Tips and tricks:
- Make sure to chop the broccoli into small florets so that it cooks evenly.
- Drain the diced tomatoes well to prevent the casserole from becoming too watery.
- Use a fork to fluff the cooked quinoa before adding it to the casserole for a lighter texture.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole hot and garnish with fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
This casserole pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted carrots and parsnips
- Garlic roasted green beans
Troubleshooting advice:
- If the casserole is too dry, add a splash of milk or vegetable broth to the mixture before baking.
- If the casserole is too watery, drain the diced tomatoes well and reduce the amount of olive oil.
Food safety advice:
- Make sure to cook the casserole to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Casseroles have been a popular dish in American cuisine since the 1950s. They are often made with a combination of meat, vegetables, and starches, and are baked in a single dish for convenience.
Flavor profiles:
This casserole has a savory and cheesy flavor, with a slight tang from the diced tomatoes.
Serving suggestions:
Serve this casserole as a main dish for a vegetarian dinner, or as a side dish for a larger meal.
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