BROCCOLI-QUINOA CASSEROLE

INGREDIENTS

• One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer
• 1/3 cup reduced fat mayonnaise 
• 2 tablespoons milk
• 1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
• 1/2 teaspoon Stevia/sugar
• 1/4 teaspoon black pepper
• Dash freshly grated nutmeg
• 2 cups cooked broccoli
• 1 1/2 cups  COOKED quinoa 
• Feshly grated Parmesan cheese
• To cook quinoa:
• 3/4 cup quinoa
• 1 1/2 cups water
• 1/4 teaspoon salt

DIRECTIONS

1. Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.
2. Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.
3. In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Stevia, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
4. Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  servings.