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

1. 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.

2. To cook quinoa: 3/4 cup quinoa, 1 1/2 cups water, 1/4 teaspoon salt

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

4. 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.

5. Per Serving: Calories 199, Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

Email to a friend | Print this recipe | Back