http://eatingwelllivingthin.wordpress.com/2011/04/14/blast-from-the-past-with-a-new-twist/
Ingredients:
One 10 oz can condensed Cream of Broccoli soup (or mushroom)
1/3 cup mayonnaise (I will try Greek yogurt next time.)
2 tablespoons milk
1 1/4 cups shredded cheese (cheddar, colby-jack, etc)
1/2 teaspoon Splenda/sugar
1/4 teaspoon black pepper
Dash freshly grated nutmeg
.
2 cups cooked broccoli
2 cups cooked broccoli
1 1/2 cups COOKED quinoa (see note)
Feshly grated Parmesan cheese
.
To cook quinoa:
To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/4 teaspoon salt
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.
Preheat oven to 350 degrees and coat a
shallow (8×8 in or 5-6 cups) casserole dish
with vegetable cooking spray.
In a large bowl combine the soup,
mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until
well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.
Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.
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