How To make Quinoa Casserole
1 c Eden Quinoa
-- rinsed, then roasted 1 1/3 c Water
1 tb Eden Hot Pepper Sesame Oil
- (amount may be doubled) 1 md Onion; chopped
1 Garlic clove
-- peeled and pressed 2 ts Curry (optional)
1 c Celery, chopped
1 bn Broccoli; chopped
1 Tomato; chopped
3 tb Eden Shoyu
2 tb Eden Brown Rice Vinegar
Roast rinsed Quinoa in skillet until it pops. Place Quinoa in a casserole dish and add water. Heat oil, saute onions, garlic and curry until onions are translucent. Add celery, broccoli and tomato, saute briefly and add to Quinoa. Add shoyu and brown rice vinegar. Bake at 350 F. for 45 minutes. Prep Time: 15 min. * Cooking Time: 45 min. * Yield: 5-6 servings Copyright 1994 Eden Foods, Inc.
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Quinoa and Broccoli Casserole Easy & Cheesy Recipe!
A hearty and cheesy casserole stuffed with quinoa and broccoli. Simple yet satisfying served as a side or main dish.
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Ingredients
½ c dried quinoa {cooked to a 2:1 ratio}
1 tb unsalted butter
1 tb unbleached flour
1 c warm whole milk
1 c freshly shredded cheese {I used an aged cheddar} with some reserved for topping
1 c chopped broccoli
Instructions
First, rinse and drain the quinoa to wash away the bitter outer shell. You can either cook it on the stovetop or in a rice cooker. For ½ cup of quinoa, I used 1 c chicken stock.
In a pan, melt the butter, low and slow.
Whisk in the flour for 1-2 minutes to draw out the raw flour taste and slowly pour in the milk {you can also use stock}. Bump up the heat to medium and whisk constantly to prevent lumps. As it cooks, it will thicken.
Stir in the cheese and broccoli.
Transfer to a casserole dish, cover with more cheese then foil, and bake at 350 for 20-30 minutes.
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