Broccoli and Quinoa Casserole
· 2 1/2 cup uncooked quinoa
· 4 1/2 cup low-sodium vegetable stock, or water
· 2 tbsp pesto sauce
· 1/2 tsp salt
· 2 tsp arrowroot powder, or cornstarch
· 2 cups fresh organic spinach
· 12 oz skim mozzarella cheese, I used 16oz
· 1/3 cup parmesan cheese
· 12 oz fresh broccoli florets
· 3 green onions, chopped
9x13 baking rectangular dish, 2 large bowls, wire whisk
Preheat oven to 400F.
In a 9x13 baking rectangular dish place the quinoa and green onions. In the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside. My microwave is not very powerful so this is how long I did it for without the broccoli getting mushy. If you have a powerful microwave you may need just 3 minutes (it will continue to bake in the oven for about 5 minutes).
In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, arrowroot powder and salt. Heat mixture until boiling, can be done on stovetop or microwave.
Add vegetable stock to quinoa followed by spinach, parmesan and 3/4 of the mozzarella cheese. Bake for 30-35 minutes. Take quinoa casserole out of the oven and mix in broccoli. Sprinkle remaining cheese over quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted.
Broil for 2-3 minutes to brown top but this is just optional. Serve while still warm.
Nutrition per serving (serving size 421 grams):