BROCCOLI, CHEESE, AND QUINOA TUNA CASSEROLE

~ serves 4-5; gluten-free

Ingredients

  • ¾ cups dried quinoa, rinsed

  • 1 TBSP olive oil

  • 1 small yellow onion, finely diced

  • 1, 16 oz bag or frozen broccoli florets, thawed and broken into bite size pieces if large

  • 1 ½ teaspoon garlic powder

  • 1 ½ teaspoon dried dill

  • 1 teaspoon dried parsley

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper

  • ¾ cup condensed mushroom soup (I like Pacific Foods Organic brand)

  • 1 small can organic mushrooms, optional

  • 1 cup milk of choice (unflavored if non-dairy)

  • 1 cup sharp cheddar cheese, shredded

  • 2, 5 oz Albacore tuna cans, drained and flaked

Instructions

  1. Preheat the oven to 350 degrees F and grease a medium sized baking dish (2-3 quarts) with avocado oil spray.

  2. Cook the quinoa by adding 1 ½ cups of water to a medium saucepan and bring to a boil. Add the quinoa, lower the heat to medium, cover, and cook until all of the water is absorbed. 

  3. Heat a large pot over medium heat, add the olive oil and diced onion and saute for 2 minutes. Next add the thawed broccoli florets and seasonings. Cook for 3 more minutes. Turn the heat off.

  4. Add the remaining ingredients, as well as the fully cooked quinoa, and stir to combine.

  5. Transfer the mixture into the baking dish and bake for 15 minutes or until the top begins to brown just slightly. 

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