Broccoli Quinoa Casserole

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)

1/4 teaspoon black pepper

Dash nutmeg

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2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

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.  I just put the quinoa in my rice cooker and cook it just like I would do rice. 

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, 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.

*I doubled the recipe for my family of 6 and baked it in a a 9 X 13 pan.  Everyone liked it so much that there wasn't very much left over!