Quinoa Casserole - Recipe!

Seriously...this is so yummy I have made it every second day for the last few weeks!  It's very easy to make and keeps well in the fridge.

Quinoa has so many great health benefits and is so easy to prepare and cook with...there's no reason it shouldn't be in everyone's diet!  Packed full of protein and magnesium (something women tend to suffer a lack of) it is a tiny little powerhouse of goodness!

It is like a grain but it's actually a seed.  It can replace rice, couscous or anything else you would like to improve.  I have also seen quinoa flakes and flour and found a number of recipes for brownies and other goodies!  Quinoa is gluten free and easy on the tummy so it is perfect for anyone with digestive issues!

Quinoa cooking...use a 2:1 ratio of water to quinoa and bring to a boil.  Then turn down to low and let simmer for 15 minutes.  Let it sit for 5 minutes then fluff up with a fork.  Yes, that's a spurtle.  From Scotland.

One 10 oz container of condensed 'Cream of' soup.  I found organic mushroom in the health food section of my grocery store.

1/3 cup mayo

2 tablespoons milk

1 1/4 cups shredded cheese

1/4 teaspoon black pepper

1tbsp nutmeg

2 cups raw broccoli

1 1/2 cups cooked quinoa

Parmesan cheese

Preheat oven to 350 degrees and prepare a casserole dish.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, 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 minute - should be bubbly with golden edges.

For those who asked about my new bakeware...I love it!  It is actually non-stick even tho it's not teflon.  I have baked this casserole in this pan loads of times and it comes out of the dishwasher looking perfect!

Have a fabulous day!