Broccoli-Quinoa Casserole

I have so enjoyed getting back in the kitchen now that my big exam is over.  Mainly, I have been making tons of recipes from my favorite blog: How Sweet It Is.  I mean, as I've said before, Jessica's recipes are AMAZING.  Not one has failed me yet.  Major win in my book.  Last week I made this perfectly crisp and sweet Bourbon Glazed Salmon.  It was to die for.  The hubs and I will DEF. be making this again soon.  Also, last week I made Jessica's 3 minute fudge.  Another amazing, quick and easy, melt in your mouth (literally) recipe from How Sweet It Is.  Love.  I made this fudge less than a week ago and it is already gone...true story.  The sad part is that the hubs was out of town most of last week...so...all fingers point at me.  Yowzers.

Tonight, I wanted to make a special Sunday night dinner tonight and it was so yummy!   I used some of the bourbon glaze leftover from the salmon to coat the chicken.  I cooked the chicken in the skillet and added the glaze for the last 5 minutes of cooking.  So delish.

Pictures from the hubs iphone, I left our camera at my parents house by accident

I also found this Broccoli-Quinoa Casserole on Pinterest.  (Have I mentioned I'm obsessed w/Pinterest???)  I knew I had to try it ASAP.  The hubs and I LOVED this dish...and, quinoa is so good for you.  Win, win, win!  We also had a side of corn for extra veggies.  :)

I adapted the recipe a bit so here is my version below:  Go make this!!!!!!!

Ingredients:

One 10 oz can low-fat condensed Cream of Mushroom soup 

1/3 cup reduced fat mayonnaise 

2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (I used soy-cheddar)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

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2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

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To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

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Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

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.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
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.

*For dessert I made Oatmeal Pumpkin Date Bars...another amazing recipe you won't want to miss.  I will have it posted soon!  Have a great week, y'all! :)