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.
