Quinoa, Broccoli, and Cheese Casserole

• 1 1/2 cups quinoa, rinsed in a fine sieve
• 2 tablespoons light olive oil
• 1 large onion, chopped
• 2 medium broccoli crowns, cut into bite-size pieces
• 1 cup grated sharp cheddar cheese or cheddar-style soy cheese
• Salt and freshly ground pepper to taste

1. Preheat the oven to 375F.
2. Bring 3 cups water to a simmer in a medium saucepan.
3. Stir in the quinoa, cover, and simmer gently until the water is absorbed, about 15 minutes.
4. Meanwhile, heat the oil in a large skillet.
5. Add the onion and saute until golden.
6. Add the broccoli and about 1/4 cup water.
7. Cover and steam until the broccoli is just a little more done than tender-crisp, 5 to 7 minutes.
8. In a mixing bowl, combine the cooked quinoa with the broccoli mixture and half of the cheese.
9. Season with salt and pepper and stir well.
10. Transfer the mixture to a lightly oiled, shallow 2-quart casserole.
11. Sprinkle evenly with the remaining cheese.
12. Bake until the top is golden and crisp, 20 to 25 minutes.
13. Let the casserole stand for 5 minutes, and serve.
14. Quinoa, Broccoli, and Cheese Casserole (this page)
15. or
16. Quinoa and Corn Pilaf (page 105)
17. Avocado and Pinto Bean Salad (page 45)
18. Warm flour tortillas
19. Sauteed zucchini and/or yellow summer squash
20. Calories: 284
21. Total Fat: 13g
22. Protein: 12g
23. Carbohydrate: 30g
24. Cholesterol: 20mg
25. Sodium: 129mg

quinoa, light olive oil, onion, broccoli crowns, cheddar cheese, salt

Taken from www.epicurious.com/recipes/food/views/quinoa-broccoli-and-cheese-casserole-372798 (may not work)