I really loved this! It’s crunchy on the top with the toasted garlic bread crumbs and creamy in the middle with the melted cheese. It would be healthier to just each quinoa and brocolli but this was SO much more enjoyable! I savored each bite and then went back for seconds.
¾ cup uncooked quinoa
1 ½ cup water
1 cube vegetable bullion (I used one with no salt added)
3 cups fresh broccoli florets
1 tsp sea salt
¼ tsp pepper
¼ tsp garlic powder
1 ¼ cup Daiya shredded cheddar
1 ¼ cup Daiya shredded mozzarella
1 Tbsp butter
1 Tbsp flour
½ cup almond milk
2 Tbsp butter, melted
1 cup panko bread crumbs
Pinch garlic powder
Preheat oven to 400 degrees.
Put your dry, uncooked quinoa in a large saucepan on medium heat and toast for about 5 minutes. Use a large saucepan so later you can add all the other ingredients without getting another bowl dirty. Stir frequently. It will start to give off a nutty aroma. This step is optional but I like to toast the quinoa to bring out the nutty flavor. Add the water and bouillon cube. I use water and bouillon but if you have vegetable stock, that can be used instead. Bring to a boil and then reduce heat to low and cover, cooking until all the water is absorbed and quinoa is tender and fluffy.
Lightly steam the broccoli. I put mine in my microwavable steamer and cooked for 2 minutes. You don’t necessarily need to cook it all the way through because it will continue to cook in the oven.
Make the béchamel sauce by melting the butter in a small saucepan over medium heat and then adding the flour, stirring well to combine. Add the almond milk and cook until it thickens (about 5 minutes). Stir frequently.
Add the broccoli, béchamel sauce, and seasonings to the quinoa and combine. Stir in the cheese. Transfer to a lightly greased 8×8 pan.
For the topping, combine the melted butter, bread crumbs and garlic powder and spread over top of casserole.
Bake for 20-25 minutes or until the top is as brown as you would like it.
Now off you go to whip it up vegan!