Chewy and nutrient-packed quinoa is folded into a velvety herb cheese sauce speckled with tender broccoli florets and then crowned with a crunchy Panko breadcrumb topping. The whole shebang is baked to a gooey and crispy perfection.
1 cup uncooked quinoa, soaked for at least 20 minutes and drained
2 cups low-sodium chicken broth (preferably organic) or water
3 tablespoons olive oil
3 tablespoons King Arthur Unbleached All-Purpose Flour
1½ cups lowfat (1%) milk, preferably organic
8 ounces Cabot Garlic & Dill Cheddar, or Roasted Garlic Cheddar, shredded (about 2 cups)
Kosher salt and freshly ground black pepper, to taste
1½ cups finely chopped broccoli florets, preferably organic
2 tablespoons Cabot Unsalted Butter, melted
2 tablespoons olive oil
1 cup unseasoned Panko breadcrumbs (preferably whole wheat)
To see how to make this recipe, visit Healthy Food for Living.
Highly, highly recommend. My husband is from the mid-west and LOVES a good casserole (he also loves Cabot Habanero Cheddar!). I don’t make them as often as he’d like because many are just plain unhealthy. Between the quinoa and the cheese in this recipe, we meet in the middle. Serve with some grilled/baked chicken or fish, salad with lemon juice and a little EVOO and it’s a great dinner. I may be guilty of doubling the recipe so it lasts longer 🙂