Holy quinoa kick.... This recipe brings quinoa over to the darkside- and by darkside I mean delicious cheesy side. I had a little bit of red quinoa left and needed a side to go with our bbq chicken one evening. We also had a little broccoli leftover and I thought it was the perfect makings of a "mac and cheese". Ron and I loved the gooey flavors of this dish and the nuttiness maintained by the quinoa. I love finding new side dishes because we get bored with the "same old, same old"!
1 cup red quinoa (you can use pearl too)
1 1/2 cups chicken or vegetable stock
2 cups steamed broccoli florets
1 cup milk
2 cups sharp cheddar cheese, divided
Salt and Pepper, to taste
Pre-heat over to 350 degrees.
Cook quinoa according to package instructions using chicken or vegetable stock (about 15 minutes). While quinoa cooks beat 1 egg into 1 cup of milk. When quinoa is done remove it from heat and stir in the milk and 1 1/2 cup cheddar cheese. Gently fold in the broccoli. Season with salt and pepper. Pour into a 1 1/2 quart baking dish. Top with remaining cheese and bake for 20 minutes.
Labels: casserole, cheese, gluten free, original recipe, quinoa, sides, vegetarian