Quinoa, Broccoli, and Vegan Cheese Casserole
Author: 
Recipe type: Quinoa main dish
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1½ cups quinoa, rinsed in a fine sieve
  • 3 cups low-sodium vegetable broth or 3 cups water with 2 vegetable bouillon cubes
  • 2 teaspoons salt-free seasoning blend (like Frontier or Mrs. Dash)
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, quartered and thinly sliced
  • 2 large broccoli crowns, cut into bite-sized pieces
  • ⅓ cup sliced sun-dried tomatoes or sliced black olives
  • Salt and freshly ground pepper to taste
  • 1 to 1½ cups grated vegan cheddar-style cheese (I like Daiya cheddar-style shreds)
  • 2 large or 3 medium tomatoes, sliced
Instructions
  1. Preheat the oven to 400º F.
  2. Combine the quinoa, broth, and seasoning in a saucepan. Bring to a slow boil, then lower the heat, cover, and simmer gently until the water is absorbed, about 15 minutes.
  3. Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.
  4. In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.
  5. Transfer the mixture to a lightly oiled, shallow two-quart casserole. Arrange the tomato slices over the top. Sprinkle evenly with the remaining cheese.
  6. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.
Recipe by VegKitchen at http://www.vegkitchen.com/recipes/vegan-broccoli-quinoa-casserole/