Continuing my love of all things quinoa and experimenting with everything I have signed up to numerous blogs, chefs and so on that all cook with quinoa – I get a lot emailed to me daily and keep the ones I am desperate to cook. This is one of those yummy recipes and it is from Wendy, at CookingQuinoa.net.
I worship broccoli – it is my all time favourite vegetable and I can eat it all day long. Any excuse to make it and I am in. This is a divine recipe and one I have taken for work lunch for days since making it. My mum said she liked it but did not want to eat it on its own, I wanted it as my main dish as it is part of my healthy eating plan but she needed her meat with it so insisted on buying a salmon steak to eat with it. I thoroughly enjoyed the salmon and she believes this makes a brilliant side dish you could serve with anything. I would prefer it as a light (well not actually that light as it’s the first time I have used cheese in months) meal.
Have no fear – there is alternatives in the recipe to make it all vegan.
There is another recipe I cooked about a year ago which is a Three Cheese Wasabi Mac and Cheese (recipe HERE) – this recipe kind of reminded me of it. And since eating them both I have a plan – I am going to make my own recipe – which I will share that takes the best of both those recipes to make a super recipe
AND – the bonus of this recipe – it is two recipes in one As usual I have tweaked it to make it more preferable to my tastes.
CREAM OF CELERY SOUP:
This one takes about 30mins to make – it tastes so damn nice you will have to fight yourself not to eat it. This makes just enough for the casserole but why not double it and freeze the rest for a snack another time.
YOU WILL NEED TO:
1) Heat oil over medium heat.
1a) As a side suggestion I had my quinoa from the casserole cooking at the same time I did this.
2) Add in flour and whisk. Cook for 2 to 3 minutes, until the mixture bubbles and begins to brown. (this literally took about 20secs for me)
3) Whisk in milk and vegetable broth. Cook, whisking frequently, for 5 to 7 minutes or until the mixture begins to thicken. (this took about a minute for me)
4) Stir in the celery, Parmesan cheese, onion powder, smoked paprika and sea salt.
5) Simmer for 6 to 8 minutes.
6) Allow to cool to use in a recipe (it got 10mins from me ) or freeze in 2 cup portions for later use.
THE BIG BAD SHEBANG ALL TOGETHER NOW
YOU WILL NEED TO:
1) Preheat oven to 180 degrees Celsius.
2) Toss together broccoli and cooked quinoa in a large bowl.
3) Add cream of celery soup, ground mustard, cayenne pepper (or Piri Piri/ chili powder of choice) and 3/4 cup of shredded cheese.
4) Toss well and transfer to a 13 x 9 baking dish.
5) Top with remaining 3/4 cup of cheese and bake for 40 to 45 minutes.
Suggestions from Wendy – the Cooking With Quinoa Website Lady:
Make Ahead: This dish may be made ahead and frozen prior to baking. If making ahead, steam the broccoli for 8 minutes prior to tossing with the quinoa. (This will preserve the color when frozen.) Allow the casserole to thaw out overnight in the refrigerator and bake for 45 minutes.
Servings 8, Calories 254, Fat 15g, Carbohydrates 19.7g, Protein 11.6g, Cholesterol 23mg, Sodium 522mg, Fiber 3.4g, Sugars 1.4g
SERVE THIS AS A SIDE DISH IF YOU WISH OR USE IT AS A HEALTHY MEAL FOR YOURSELF – I GOT 4 DAYS IN THE FRIDGE USAGE FOR WORK LUNCHES