Cheesy Broccoli Quinoa Casserole
- 2 Cups Veggie Stock
- 1 Cup Of Quinoa Cooked see below
- 2 Cups Broccoli, Chopped
- 2 Cups Yellow Squash, Sliced & Halved
- 2 Eggs
- 8 Oz. Sharp Cheddar Cheese, Shredded
- 8 Oz. Smoked Gouda Cheese, Shredded (or More Cheddar)
- 1 Medium Onion, Chopped
- 3 Cloves Garlic, Minced
- 2 Tbsp Olive Oil
- 1/2 Tsp Dried Parsley
- 1 Tsp Dried Oregano
- 1/2 Tsp Sea Salt
- 1/4 Tsp Pepper
- 1/2 Cup Herbed Bread Crumbs
- 1/2 Cup Cheese (from The Shredded Cheese Above)
- Sea Salt, Pepper, To Taste
- 1/4 Tsp Garlic Powder
Place the rinsed quinoa in a medium pot, pour the veggie stock over top, and bring to a boil over medium heat. Once boiling, stir and cover. Cook for 15-20 minutes, until the liquid is absorbed. Turn off the heat and allow to sit, covered, for about 10 minutes, and then fluff with a fork.
While quinoa is cooking, toss the broccoli, squash, olive oil, 1/4 t salt, pepper, garlic, and onion together in a zip bag until coated then on a baking sheet. Roast at 400ºF for about 25 minutes, until just starting to brown.
In a large bowl, stir together the roasted veggies, cooked quinoa, parsley, oregano, and 1/4 t salt. In a small bowl, whisk together the cheese with the egg (reserving 1/2 cup cheese for topping), and then add it into the quinoa veggie mixture.
Spread into a 9×13 ” baking dish, and bake uncovered for 20-25 minutes, until starting to brown on top.
For the topping, combine the bread crumbs with the 1/2 cup reserved cheese, 1/4 t garlic powder, and salt/pepper to taste. Sprinkle the topping on the casserole, and return to the oven for about 5 minutes, until the topping it browned and the cheese melted. Allow to cool slightly and serve.
You may of course add one rotisserie chicken chopped to the mixture for those who are not vegetarian.