We eat broccoli and quinoa a few times a week. Quinoa is a complete protein, because it contains all essential amino acids. It’s mild taste makes it very versatile in cooking. This time I wanted to try something new and create a soy-free gooey casserole. The cheese on top of this casserole is optional, and you can make it completely-dairy-free. The mixture of cashews and nutritional yeast flakes makes a succulent cheese sauce. You can double the amount of sauce and use the leftovers as a dairy-free cheese dip.
Broccoli, and Quinoa Casserole with Curry Sauce, Dairy-Free, Gluten-Free
Ingredients:
Casserole:
1/2 cup quinoa
1 1/4 cup water for cooking quinoa
3 cups broccoli florets
1/2 tsp. sea salt (for cooking broccoli)
Sauce:
1.5 cups presoaked cashews ( for at least 4 hours, soaking water discarded)
3/4 cup non-dairy milk or water
3 tbsp. fresh-squeezed lemon juice
2 tsp. curry powder
Sea salt and cayenne pepper to taste
1/2 cup nutritional yeast flakes
To Top:
Optional : 1/3 cup parmesan cheese
To Serve:
Diced parsley Directions:
Preheat oven to 350F. Combine quinoa with water and bring to a boil. Simmer until the water is absorbed, then cover the pan with the lid and let it sit for 5-6 minutes, fluffing with a fork when the quinoa is done. While quinoa cooks, put broccoli, enough water to cook broccoli and sea salt into a medium size pot and cook 2-3 minutes, or until the broccoli turns bright green. Drain broccoli into a colander, placed in the sink. In a blender, blend together the sauce ingredients. If too dry, add 1/4 cup of water. Lightly oil a 9″ x 9″ glass or casserole dish. Layer quinoa and broccoli. Use a rubber scraper to spread the sauce mixture over the top. Optionally, sprinkle with Parmesan cheese . Bake for 35-40 minutes, or until the casserole is bubbling and the top is starting to brown. Serve hot with diced parsley on top.
We eat broccoli and quinoa a few times a week. Quinoa is a complete protein, because it contains all essential amino acids. It’s mild taste makes it very versatile in cooking. This time I wanted to try something new and create a soy-free gooey casserole. The cheese on top of this casserole is optional, and you can make it completely-dairy-free. The mixture of cashews and nutritional yeast flakes makes a succulent cheese sauce. You can double the amount of sauce and use the leftovers as a dairy-free cheese dip.
Broccoli, and Quinoa Casserole with Curry Sauce, Dairy-Free, Gluten-Free
Ingredients:
Casserole:
1/2 cup quinoa
1 1/4 cup water for cooking quinoa
3 cups broccoli florets
1/2 tsp. sea salt (for cooking broccoli)
Sauce:
1.5 cups presoaked cashews ( for at least 4 hours, soaking water discarded)
3/4 cup non-dairy milk or water
3 tbsp. fresh-squeezed lemon juice
2 tsp. curry powder
Sea salt and cayenne pepper to taste
1/2 cup nutritional yeast flakes
To Top:
Optional : 1/3 cup parmesan cheese
To Serve:
Diced parsley
Directions:
Preheat oven to 350F. Combine quinoa with water and bring to a boil. Simmer until the water is absorbed, then cover the pan with the lid and let it sit for 5-6 minutes, fluffing with a fork when the quinoa is done. While quinoa cooks, put broccoli, enough water to cook broccoli and sea salt into a medium size pot and cook 2-3 minutes, or until the broccoli turns bright green. Drain broccoli into a colander, placed in the sink. In a blender, blend together the sauce ingredients. If too dry, add 1/4 cup of water. Lightly oil a 9″ x 9″ glass or casserole dish. Layer quinoa and broccoli. Use a rubber scraper to spread the sauce mixture over the top. Optionally, sprinkle with Parmesan cheese . Bake for 35-40 minutes, or until the casserole is bubbling and the top is starting to brown. Serve hot with diced parsley on top.