Cheddar Broccoli Casserole
- 180 gmsQuinoa(rinsed and drained)
- 100 gmsBroccoli
- 30 gmsDlecta unsalted butter
- 350 gmsDlecta Cheddar cheese
- 250 mlDlecta Low fat milk
- 1, mincedGarlic
- 20 gmsWhole wheat bread crumbs
- To tasteSalt
- To tasteBlack pepper
- 1 tspChilly flakes
Preheat oven to 200 degrees Celsius. Line a baking sheet with parchment paper for easy cleanup.
To cook the quinoa: Bring the water to boil in a heavy-bottomed, medium-sized pan.
Add the quinoa, reduce heat to low and simmer, uncovered for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
To roast the broccoli: Slice large broccoli florets in half to make bite-sized pieces.
Transfer the broccoli to your prepared baking sheet and toss with butter, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer.
Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
In a small pan over medium heat, melt the butter. Add the garlic and cook.
Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool.
Reduce the oven heat to 150 degrees. Add the salt, pepper and chilly flakes to the pot of quinoa and stir to combine.
Set aside 1/2 cup of the cheese for later, then add the rest of the cheese to the pot.
Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli.
Stir until the broccoli is evenly mixed in with the quinoa.
Sprinkle the surface of the casserole with the reserved cheese, then sprinkle the breadcrumbs on top.
Bake, uncovered for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.