Broccoli Mushroom Quinoa Casserole

As I mentioned in a previous post, I am getting back into cooking. It is good for me in so many ways: I enjoy the process (usually), I get such a rush or satisfaction after making a healthy and delicious meal, and it is so valuable for me to have meals that I can reheat for future meals. This weekend I made this recipe for the second time and loved it just as much as the last time. It is really easy and very nutritious.

I am a big fan of the one-dish meal. I love getting carbs, protein and vegetables in one dish. Enter: the casserole. Casserole just screams cheese to me, and what’s not to love about cheese? This one is full of whole grains, protein and veggies. If you like spicy, the 1 teaspoon of crushed red pepper is perfect. If not, you’ll want to scale this back significantly or eliminate it.

I added chopped baby spinach this time for a little extra punch of green and it worked well. I probably used about 2 cups and added it in the last step before baking. I used a 13 x 9 pan and it made about 6 servings. My notes are in brackets.

Broccoli Mushroom Quinoa Casserole

(unfortunately I can’t find the original source, but the blogger adapted the recipe from The Best Remedy Blog)

1.5 cups of dry quinoa
1 T olive oil
1 T butter
1/2 large onion, roughly chopped
1/2 pound baby bella mushrooms, cleaned and chopped
1 heaping cup broccoli, cut into tiny florets
3 cloves garlic, finely diced
2 large eggs
1 cup cottage cheese (I used 2% Breakstone’s)
4 ounces (a small log) goat cheese (allow to soften)
1/2 teaspoon salt
1/3 cup freshly grated Parmesan cheese
1 teaspoon red pepper flakes (optional)

How to:

Prepare the quinoa. The ratio is typically 2:1 water to quinoa. So in a pot, combine 3 cups water and 1.5 cups quinoa. Turn on the stove and allow the water to start to boil. When it starts to boil, turn the heat down to low and cover. The quinoa should be ready in about 15 minutes. Set aside. [I cooked the quinoa in the rice cooker using about 1 cup of broth and 1 cup of water. Set it to the quick cooking cycle and voila.)

Preheat oven to 350F degrees.

Spray a baking dish [I used a 13 x 9 pan] with olive oil or butter spray and set aside.

In a large fry pan over medium heat, heat a tablespoon of butter and a tablespoon of oil. Then saute the onions until they are translucent.  Add in the mushrooms and allow them to brown a little and release some of their juices.  Stir every minute or so. Add the broccoli, and let it just begin to cook- it should turn brighter green!  Stir in the garlic, cook for another minute until fragrant and remove from heat.

Add the quinoa to the pan and stir until combined.

In a large bowl, whisk together the eggs, cottage cheese, goat cheese, red pepper flakes and salt.

Add the quinoa mixture to the cottage cheese mixture and stir until combined. Pour into your greased baking dish.

Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more, or until it is hot throughout and golden along the edges. Sprinkle with the remaining Parmesan and serve.


Here’s your picture, Amanda:

quinoa casserole


3 Comments (+add yours?)

  1. Amanda
    Jan 16, 2014 @ 11:12:06

    You should add a picture so I can pin it and find it later! 🙂


    • Catharine
      Jan 16, 2014 @ 11:45:40

      You caught me just as I was about to heat up a portion for lunch. Done. Now explain this to me. How does that work? You can pin stuff when you are not on Pinterest? But it must have a picture? Hmmmm.


  2. Amanda
    Jan 17, 2014 @ 11:41:03

    Thanks. It’s pinned!
    I have a pinterest account, and i think you have to have an account. And you pin the picture, which is linked to a website/page/post. It’s addicting.


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