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.
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.
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!