Broccoli Quinoa Casserole [Bulkbites.com]

• Servings: 5
• Time: 45 minutes

Veggie, but high in protein. Adapted from Eat Good 4 Life.

Nutrition

• calories: 531
• protein: 32
• carbs: 69
• fat: 17
• saturated fat: 5.85
• polyunsaturated fat: 2.44
• monounsaturated fat: 3.44
• cholesterol: 23
• sodium: 1075
• potassium: 1362
• dietary fiber: 11.96
• sugars: 6.49
• vitamin a: 207
• vitamin c: 227
• calcium: 280
• iron: 10
• magnesium: 0
• complex carbs: 50.55
• other fats: 5.27

Ingredients

• 2 cup Quinoa, uncooked
• 3.5 cup SWANSON BROTH, Vegetable Broth
• 6 gram Cornstarch
• 4 cup Spinach, raw
• 2 bunch Broccoli, raw
• 3 medium Onions, spring or scallions (includes tops and bulb), raw
• 6 serving Ahold Mozzarella Cheese Traditionally Shredded
• 6 tbsp Cheese, parmesan, shredded
• 30 gram Pesto, red or green
• 3 cloves Garlic, raw
• 0.5 container Yogurt, Greek, plain, nonfat

Instructions

• Preheat oven to 400
• Grease baking dish. Place quinoa and green onions in dish.
• In large mixing bowl mix vegetable stock, pesto, cornstarch, pepper, and red pepper flakes (to taste)
• Add vegetable stock to quinoa followed by spinach, parmesan, 1/2 mozzarella, and greek yogurt. Bake for 30 min.
• Take out of oven and mix in broccoli. Sprinkle the rest of the cheese over the quinoa and cook for 15 more minute or until cheese is melted, and the quinoa is cooked and the broccoli are slightly soft.
• Brown cheese by placing casserole under the broiler for 2-3 min.