Categories: Main Course, Quinoa, Side Dish, Vegetarian
Ingredients
- One 10 oz can condensed Cream of Broccoli soup (or mushroom)
- 1/3 cup reduced fat mayonnaise
- 2 tablespoons milk
- 1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
- 1/2 teaspoon Splenda/sugar
- 1/4 teaspoon black pepper
- Dash freshly grated nutmeg
- 2 cups cooked broccoli
- 1 1/2 cups COOKED quinoa (see below)
- Feshly grated Parmesan cheese
Directions
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Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.
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To cook quinoa: 3/4 cup quinoa, 1 1/2 cups water, 1/4 teaspoon salt
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In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
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Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.
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Per Serving: Calories 199, Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg