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.

While I did receive the Bob’s Red Mill nutritional yeast and I Heart Keenwah Toasted Quinoa in this recipe for free, I was not compensated for this post.

Nacho Chee-zee Toasted Quinoa Casserole

By BakeandDestroy Published: February 27, 2017

    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.

    Ingredients

    Instructions

    1. Preheat your oven to 400 degrees and grease an 8" square baking dish.
    2. Steam broccoli for 3-5 minutes - until tender. Then chop.
    3. In a large bowl, combine the broccoli, quinoa, chee-zee sauce and chicken substitute until everything is coated in sauce.
    4. 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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