I thought the time had come to distribute a formula with quinoa on my blog. Until today, I've made some scrumptious veggie lover plans with rice, potatoes, and pasta. Nonetheless, as I would see it, quinoa has the right to be utilized all the more regularly. This pseudo-grain is exceptionally sound, flavorful and protein-rich, besides, it is anything but a genuine grain. Quinoa is additionally without gluten and can, along these lines, be eaten by individuals experiencing celiac ailment. I additionally love the way that quinoa contains a lot of sound, plant-based protein.
Since I worship goulashes, I chose to make a broccoli quinoa meal with veggie lover cheddar. This flavorful broccoli soufflé can be set up in under 45 minutes and it tastes astonishing. Particularly at night, when you need to appreciate a healthy solace feast, there is nothing superior to a mushy broccoli dish.
Obviously, you can likewise set up this simple broccoli meal with rice rather than quinoa. So on the off chance that you don't have quinoa in your storeroom or doesn't care for its flavor, no issue! You can simply cook rice and use it rather than quinoa in the formula. I am certain a broccoli rice meal will taste delectable too! Another option is use potatoes to appreciate a scrumptious broccoli potato gratin!
- Quinoa
- 1 cup (170 g) quinoa
- 2 cups (480 ml) salt water or vegetable broth
- 1 cup (240 ml) dairy-free milk
- 1 15 oz can chickpeas
- Spice mix: 1 tsp onion powder, 1 tsp ground oregano, 3/4 tsp paprika, 1/2 tsp salt, pepper to taste
- Broccoli
- 1 medium-sized head of broccoli
- 1 tbsp oil
- A pinch of salt
- Homemade "breadcrumbs":
- 3 tbsp oats (gluten-free if needed)
- 1 tbsp nutritional yeast flakes
- 1/2 teaspoon onion powder, 1/2 tsp paprika, a pinch of turmeric, 1 tsp soy sauce (gluten-free if needed), a pinch of smoked paprika, salt, and pepper to taste
- 1 tbsp oil
- Cheese
- 1 batch vegan cheese sauce or 7 oz (200 g) of store-bought cheese
- Prepare quinoa
- Bring a pot with 2 cups of salt water or vegetable broth to a boil and preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Rinse quinoa thoroughly under running water and put it into the water/broth as soon as it boils. Simmer for 15-20 minutes until no water is left and the quinoa is cooked.
- Prepare broccoli
- Cut the broccoli into florets, spread on a baking tray (lined with parchment paper) and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and bake the broccoli in the oven for about 15 minutes. Meanwhile, prepare the vegan cheese sauce according to this recipe (CLICK). Skip this step if you use store-bought cheese).
- "Breadcrumbs"
- Put all ingredients for the "breadcrumbs" (except the oil) into a small bowl and stir with a spoon.
- Heat the oil in a saucepan over medium heat, add "breadcrumbs" and fry on low/medium heat for about 30-60 seconds.
- Assemble Casserole
- Add 1 cup of dairy-free milk, the spice mixture, the chickpeas and half of the cheese sauce (or store-bought cheese) to the quinoa and stir.
- Transfer the quinoa mixture into a lightly greased casserole dish, add the broccoli florets and spread the rest of the cheese on top. Sprinkle with the "breadcrumbs".
- Reduce the heat of the oven to 350 degrees Fahrenheit (180 degrees Celsius) and bake the casserole for about 15-20 minutes. Enjoy!
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