Quinoa Broccoli Cheesy Casserole

Gluten Free Amazingness

Quinoa is a high fiber, high protein super grain. You can’t go wrong combining quinoa and cheese.

I found a similar recipe on Pinterest, but since I’m completely incapable of following a recipe – I came up with a slightly different version. Mostly thanks to my half Italian cousin who insisted on the Romano cheese.

4 cups cooked quinoa (I season it with bouillon, garlic, and pepper)

1 medium diced onion

2-3 good sized chicken breasts, cooked and diced

4 cups (ish) broccoli florets

1 1/2 cups Romano Cheese

1/2 cup Sharp Cheddar

1 container cream of whatever soup – Pacifica soups are gluten free. You can also make your own

1/2 cup Mayonnaise

A couple cloves of garlic

Salt and pepper to taste. Romano is salty, so don’t go crazy on the salt.

Mix it all up. Put it in a LARGE casserole dish. Sprinkle some cheddar on the top. And bake at 375 for 40 minutes.

You can easily make this vegetarian by simply leaving out the chicken – it would be great with just the broccoli.

I apologize for the not-so-great photo. It was half eaten before I decided to take a picture!



One comment to Quinoa Broccoli Cheesy Casserole

  • Keara  says:

    you know it’s a good recipe when you can’t stop eating it long enough to take a picture 🙂

    <3 quninoa! I use it in a mexican-ish salad with peppers, onions, black beans, cheese, and cilantro. Eat it like a salad or scoop it up with tortilla chips!