Vegan (with dairy-free cheese), gluten-free
1 1/2 cups dry quinoa
2-3 cloves garlic
1 large head broccoli (or 3-4 cups broccoli florets)
8 oz. mushrooms
1 1/2 cups shredded sharp cheddar, more for topping
1 tsp. paprika
1-2 flax eggs (optional)
Rinse quinoa well. Cook in 3 cups boiling, salted water for 15-20 minutes, or according to package directions.
Meanwhile, dice onion and mushrooms, mince garlic, and chop broccoli florets.
Preheat oven to 375.
Saute onion and mushrooms with salt over medium-high heat for about 5-7 minutes or until slightly softened. Remove any extra liquid from the mushrooms.
Steam broccoli for 2-3 minutes.
In a large bowl, combine all ingredients with the hot quinoa. Mix well.
Add to a lightly sprayed 9×13 baking dish. Spread out mixture evenly and lightly press down. Sprinkle additional cheese on top.
Bake for about 15-20 minutes.
You can freeze this before or after baking. If freezing after baking, let it cool completely before freezing.
Place in a freezer safe and oven safe container. Cover tightly with plastic wrap, then foil.
Before serving, it’s best to thaw casserole in the refrigerator overnight if possible. If not, be sure to leave extra time for baking.
Heat in a 375 degree oven for 20 minutes or until center is hot. Add additional time if casserole isn’t thawed completely before baking, checking every 10-15 minutes. If the top is browning too quickly, cover with foil and continue baking until heated through.
Tip: you can also freeze smaller portions in individual containers to reheat a single serving or a couple servings at a time.