In the Midwest we call ’em casseroles, other parts of the country know them as “hot dish.” No matter what you call it, the concept of a handful of nutritious ingredients, smothered in some kind of sauce, and baked until bubbling hot is universally comforting. My husband and I have fully committed to Lame Old People status, making a casserole on Sunday nights and excitedly bringing leftovers to work for the next two days.
Chicken and rice is probably the most classic casserole combo – it has just enough broccoli to pretend like it’s healthy, but the 3 cups of cheese inside says otherwise. Here I’ve cleaned it up, swapping the dairy for a vegan nacho cheese made with cashews and Bob’s Red Mill nutritional yeast, (recipe here) and using Toasted Quinoa instead of rice – thereby upping the protein and lowering the overall glycemic index without sacrificing a bit of flavor.
Nacho Chee-zee Toasted Quinoa Casserole
By February 27, 2017Published:
If you're not into spice, just omit the chipotle pepper in the Nacho Chee-Zee Sauce recipe, or swap in your favorite vegan cheese sauce.
- 3 cups cooked Toasted Quinoa
- 8 oz fresh or frozen broccoli florets
- 1 recipe Nacho Chee-Zee Sauce see link above
- 1 package Beyond Meat lightly seasoned strips or your favorite chicken substitute
- salt and pepper to taste
- Preheat your oven to 400 degrees and grease an 8" square baking dish.
- In a large bowl, combine the broccoli, quinoa, chee-zee sauce and chicken substitute until everything is coated in sauce.
- Steam broccoli for 3-5 minutes - until tender. Then chop.
- Transfer mixture into baking pan, and bake 20-30 minutes until hot, and the top has formed a crust. Salt and pepper to taste, then serve.
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