Recipe by SketchyRecipe
"This is vegetarian comfort super-food. Warm, gooey, and delicious. Serve with a green salad and sliced fruit."
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1 (10 ounce) can
low-sodium cream of mushroom soup
shredded Cheddar cheese
light sour cream
salt and ground black pepper to taste
Full of flavors! I did make a few changes-added cauliflower to the broccoli to equal about 2.5 cups; instead of cream of mushroom soup, melted 1T butter with 1T flour then added 3/4 c veggie broth and 1/2 c half and half and simmered for 5 minutes; instead of french-fried onions I used 1/2 c chopped onion, and topped the whole dish with homemade seasoned bread crumbs. We will definitely use this again!
Good, but it seems like it needs more moisture. Also seems to be a funny taste with the lemon pepper. I'd try it again, but maybe add in a bit of milk or something to create more of a moist consistency.
My husband, stepson and I all loved it and went back for seconds. Definitely will become one of our regulars. I halved the amound of fried onions to cut down on fat and calories and opted for 1 medium onion sauteed in a little olive oil instead.
Excellent taste. Not much difference between this and a broccoli/cheese or green bean casserole. Instead of the additional french onions on the top, I used some bread crumbs and added them the last five minutes of cooking as directed. I used maybe 1/3 cup. I just trimmed and steamed the broccoli by placing it in a bowl with a bit of water and cling wrap over the top for 3 min in the microwave. Does the same thing as a steamer insert. I'll use more broccoli next time as I don't think 2 c. is enough for my taste.
Very yummy!! I might have cooked the quinoa a bit less next time because I like it a bit more 'poppy' or crunchy, but I enjoyed it much better than regular rice and I am a big fan of rice.
Very good. Something different than the boring, standby rice casserole. The only substitutions I made were to cook the quinoa in chicken stock (as I usually do), and I topped with bread crumb topping for the last 5 minutes of baking instead of more onions. This is one of those "flexible" recipes.....easy to add your favourite veggies and spices. Will definitely be making this again, but will add 2-3 large cloves of garlic (chopped) next time. We are meat eaters in this house so this is a side dish for us, but it could easily be made into a one pot meal by adding shredded, cooked chicken. I gave it 4 stars because it needs garlic, the kids weren't too fond of it (but to be fair this recipe is very similar to the rice version, which they don't like) and because the presentation is, well, "looks like slop" my husband said. But its yummy slop!
I thought the recipe was very good. I however use a lot of spice. So I added 2 chopped cloves of garlic, 1/4 teaspoon of tarragon, 1 tsp of parsley, 1 tsp of basil, and used homemade chicken stock for the Quinoa. My family ate it all. I have two girls 14, and 11 and they asked next time to make more. :) So it was successful.
LOVE, LOVE LOVE it! Although I made some changes. I sauteed onions, red, orange and yellow peppers and then added the quinoa. I used broccoli, cauliflower and carrots because that was all I had. We had 2 meals out of it and Quinoa will now be a staple in our house.
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Broccoli Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 289
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