Sunday, October 23, 2011

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 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!!!!!!!


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
2 cups cooked broccoli
1 1/2 cups  COOKED quinoa (see note)
Feshly grated Parmesan cheese
To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/4 teaspoon salt
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! :)


  1. This chicken (and entire dish!) looks sooo yummy!! Great pictures! You're going to have your own iPhone soon and guess what... your iPhone camera will be even better than Daniel's hehe. :)

  2. Thanks, Lynn!!! Ahh, I can't WAIT to get my iPhone!!!!!!!! Soooo exciting :) Hope you have a wonderful week.

  3. You too! Man I really want to make this bourbon glaze, it just sounds soooo good but I don't have any bourbon at home and never step into an ABC store. lol.

    I can't wait till you spill the beans about that awesome surprise you have planned for Daniel! Posting it on FB is like a surprise for all of us (except not as good as actually getting the surprise lol)!

  4. That quinoa dish is off the chain! Really, really, good if you are on the fence about making this dish!