Tuesday, December 30, 2014

Broccoli and Cheese Casserole

On Christmas Eve my mom and I made this recipe from Veg Kitchen called Quinoa, Broccoli and Vegan Cheese Casserole.  It was really easy to make and didn't take long either.  It's the perfect dish to make when you want something quick for dinner.  It's also a great dish to freeze. So if you'd like an easy dish to make once a month to freeze for future dinner towards the end of the month or on days you're in a bind, I recommend this one.  Next week I'll be featuring a chili recipe I made Christmas day that's also quick to make and excellent to freeze.

Since I'm attempting to be even more frugal and save money, I will be featuring more cost effective recipes along with freezer friendly ones.

I forgot to take step by step pictures, but this is what it looks like plated.

So delicious!

So what will you need?

1 1/2 cups quinoa, rinsed in a fine sieve

3 cups low-sodium vegetable broth or 3 cups water with
2 vegetable bouillon cubes

2 teaspoons salt-free seasoning blend (like Frontier or Mrs. Dash)

2 tablespoons extra-virgin olive oil

1 large onion, quartered and thinly sliced

2 large broccoli crowns, cut into bite-sized pieces

1/3 cup sliced sun-dried tomatoes

Salt and freshly ground pepper to taste

1 to 1 1/2 cups grated vegan cheddar-style cheese

(use your favorite brand; I like Daiya cheddar-style shredded cheese in this dish)

2 large or 3 medium tomatoes, sliced
Preheat the oven to 400º F.
Combine the quinoa, broth, and seasoning in a saucepan. Bring to a slow boil, then lower the heat, cover, and simmer gently until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.
In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.
Transfer the mixture to a lightly oiled, shallow two-quart casserole. Arrange the tomato slices over the top. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.

I absolutely love this dish!  I hope you do too!

"Keep Moving Forward"

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