I still had a pretty hefty amount of cruciferous veggies after I made that grain free rice the other day. So instead of being boring and predictable by doing my usual steam and season, I thought “why not a casserole?”. Casseroles are the saving grace when it comes to a family dinner, especially with young children. I have the opportunity to sneak in so many veggies and get away with it, as long as the seasoning is good. This is a simple dish, that I think is special because my youngest devoured it and my Husband dove right in before asking his usual “what did you put in this?”. Poor guy, he knows that I’m always up to something. He enjoyed it, so dinner went well. I smiled as I looked at my nearly empty casserole dish and sang “Today was a Good Day…” 🙂 I hope it turns out well for anyone who tries it as well.
Ingredients:
- 1/2 cup dry quinoa
- 1 cup veggie stock
- leftover steamed cruciferous veggie (maybe 1-2 cups)
- 1 cup (or more) cheese (I used Daiya Vegan)
- Anything else you think might go good in here!
I cooked my quinoa in the veggie stock, and while that was fluffing up, I steamed the leftover broccoli and cauliflower. Then I simply coated my 8×8 pan with coconut oil, tossed my veggies, quinoa and cheese together in a bowl and dumped it into the pan. It baked for a few (15 or so) while I finished up in the kitchen. I have to say, it was pretty good (surprisingly rich), but it went down well 🙂 The cheese is full of flavor and melts just like the “real” thing. I’m pretty sure it’s truly vegan too, not like some of the other brands that still sneak in lactose and casein (what’s up with that?!).
Lesson learned from this: elbow macaroni is not always necessary when you have the power of quinoa. I am really growing in appreciation for this mother grain/seed. Thank you quinoa for a great meal. It was especially good topped with cayenne and hot sauce (I know I have a problem).
