Place the quinoa in fine sieve or strainer and
rinse thoroughly under cool running water and
allow to drain.
Position a rack in the middle of the oven and
heat to 350 degrees F.
Bring the quinoa, chicken stock and 2 teaspoons
of the salt to a boil in a medium saucepan over
high heat. Reduce the heat to low, stir, cover
and cook for 15 minutes. When 5 minutes remain,
add the broccoli right on top of the quinoa and
replace the lid.
Heat a large, straight-sided saute pan over
high heat and add the mushrooms and 1/3 cup of
water. Cook until the mushrooms collapse, 2 to
3 minutes, then add 2 tablespoons of the butter
and cook until browned. Remove to a large bowl.
Add the remaining 2 tablespoons of butter to
the pan along with the onions and the remaining
teaspoon of salt. Reduce the heat to low and
sweat the onions until translucent, about 5
minutes. Then stir in the mustard, smoked
paprika, black pepper, cayenne and white pepper
and cook for 1 minute more. Add the half-and-
half to the pan and heat until warm.
Whisk the egg in a medium bowl and temper with
1 cup of the hot liquid, continuing to whisk to
prevent curdling. Then whisk the egg mixture
back into the saute pan and add the cheese,
stirring until melted.
Add the quinoa, broccoli, mayonnaise and the
melted cheese mixture to the bowl with the
mushrooms and stir to combine.
Pour the quinoa mixture into an ungreased 9-by-
13-inch glass baking dish (see Cook's Note).
Bake until set and just beginning to brown,
about 45 minutes or until the internal
temperature reaches 205 to 210 degrees F. Cool
10 minutes before serving.
Originally Submitted
8/29/2019
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