I was nervous about this one.
Why? Because it was an experiment.
I need to keep experimenting with food….because this recipe is AWESOME – if I do say so myself.
Looking at Pinterest gave me the usual inspiration that it does with recipes like this one and this one.
I subbed out some of the ingredients that I don’t like (parm, cream of mushroom soup), with some like cheddar and vegetable stock.
When it went in the oven, I wasn’t so sure.
But I’m starting to think that anything with cheese on it is going to be good. So it turned out alright.
Actually, it turned out like I’m going to be baking it and devouring it quite often.
This dish screams coming back for
- 1 cup uncooked quinoa
- 2 cups cooked broccoli
- 1 3/4 cups reduced fat shredded cheese (cheddar, monterey jack)
- 10 oz vegetable stock
- 1/3 cup reduced fat chipotle mayonnaise
- 2 tbsp skim milk
- 1/2 tsp Splenda
- 1/4 tsp black pepper
- 2 tbsp wheat bread crumbs
Preheat oven to 350ºF.
Spray a shallow 9×13 glass Pyrex casserole dish (that’s just what I used, you could probably use any pan) with cooking spray.
In a large bowl, combine the vegetable broth, mayonnaise, milk, 1 1/4 cup shredded cheese, Splenda, and pepper until mixed. Stir in the quinoa and broccoli.
Pour mixture into casserole dish. Sprinkle 1/8 cup cheese on the top and bake for 30 minutes.
Take out the dish, sprinkle 1/8 cup cheese and bread crumbs on top for some crunch. Put back in the oven and take for 10 more minutes (40 minutes total).
Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!