Cheesy Broccoli Quinoa Recipes
QUINOA AND BROCCOLI CASSEROLE
Steps:
- Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
- Position a rack in the middle of the oven and heat to 350 degrees F.
- Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
- Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
- Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
- Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
- Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
- Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.
CHEESY BROCCOLI QUINOA
The classic Cheddar cheese and broccoli combo served in quinoa.
Provided by qwerty06
Categories Side Dish Grain Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
- Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.
Nutrition Facts : Calories 299 calories, Carbohydrate 32.9 g, Cholesterol 29.7 mg, Fat 12.3 g, Fiber 4.6 g, Protein 14.8 g, SaturatedFat 6.3 g, Sodium 394 mg, Sugar 2.2 g
CHEESY QUINOA AND BROCCOLI PATTIES
These Cheesy Quinoa and Broccoli Patties are delicious; crispy on the outside and soft and chewy on the inside! You can add in your favorite veggies, change up the cheese to taste, whatever suits your fancy. Enjoy! This is taken directly from Shopgirl.
Provided by Sharon123
Categories Grains
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- First, cook your quinoa according to the directions on the package. I cooked mine by combining 1/2 cup of quinoa with 1 cup of boiling water, then letting it come to a boil, and simmering, covered for about 15 minutes. Once the quinoa has absorbed all the water (this shouldn't take longer than 15 minutes), put it on a plate and let it cool completely.
- Next, saute your diced onion until it's soft and translucent. Set aside and let cool completely. Cook your broccoli until it has softened a little bit, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces.
- Now that you have everything ready, in a large bowl, mix all the ingredients together, leaving the egg until the end. Mix well so you have a smooth, wet mixture that will allow you to make patties that will stick together.
- Heat some olive oil in a pan, and make your patties. I made each using 1/4 cup of the mixture. Just make a ball out of the mixture, and squash it down a little bit. Cook each patty for about 7 - 8 minutes on each side on medium heat. You want the patty to develop a crust, but not to burn, so watch them carefully. Let cool for a couple of minutes before eating.
- Enjoy!
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- Place rack in center of oven then preheat to 350 degrees. Coat a 2-qt casserole dish with cooking spray then set aside. Add uncooked quinoa, water and ½ tsp salt to a medium saucepan then place over high heat. Bring to boil, reduce heat to low, cover then let simmer for 15–20 minutes until liquid is absorbed and quinoa is tender.
- Place broccoli florets in a microwave-safe bowl with 2 Tbsp of water and cover with plastic wrap. Microwave for 3-4 minutes until the broccoli starts to become tender. Remove from microwave, drain excess water then set aside.
- While quinoa and broccoli are cooking, place a separate saucepan over medium heat and melt butter. Add onions and ¼ tsp salt then cook for 3-4 minutes, until the onions become translucent.
- Add flour, stir until dissolved then cook for 1 minute. Slowly whisk in milk and stir until no lumps of flour remain. Stir in salt, garlic powder and paprika then bring to a boil. Reduce heat then simmer for 5 minutes.
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