Quinoa “Mac ‘n’ Cheese” Casserole

Serves 6

COST: $1.89

Per 1 cup

Calories: 367

Fat: 14g

Carbohydrates: 40g

Protein: 15g

Fiber: 6g

Sugar: 4g

Sodium: 624mg

11⁄2 cups quinoa

3 cups vegetable broth

1 onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 bunch broccoli, diced small

1 large tomato, diced

1 tablespoon flour

3⁄4 cup soy milk

1⁄2 teaspoon sea salt

1 cup shredded vegan cheese

1⁄2 teaspoon dried parsley

1 cup seasoned bread crumbs

1⁄4 teaspoon nutmeg

Preheat oven to 350°F.
Simmer quinoa in vegetable broth, covered, until done and liquid is absorbed, about 15 minutes.
In a medium skillet or saucepan, heat onion and garlic in olive oil and add broccoli and tomato. Heat, stirring frequently, for 3–4 minutes.
Add flour, stirring to coat well, then add soy milk and sea salt, stirring until thick, about 3 minutes.
Combine quinoa, broccoli-and-soy-milk mixture, and half the vegan cheese in a large casserole. Sprinkle the other half of the cheese on top, along with parsley and bread crumbs and nutmeg.
Bake for 10–12 minutes, or until cheese is melted.