Blast from the past…with a new twist

April 14, 2011 by Linda

BROCCOLI-QUINOA CASSEROLE

You remember this dish… from every church pot luck, community cookbook, and Gramma’s table. Yes, THAT broccoli-rice casserole. Bubbly, cheesy, rich, and so very good. Old-fashioned comfort food, personified.

Since I love using quinoa in everything calling for rice (less starchy, more protein) I thought I’d give it a try in this one. And it worked just as well. As you can see in the second photo, it’s the same creamy-dreamy texture and flavor we loved before – only this time it’s not full of rice-carbs that can wreck havoc with blood surgar. AND the quinoa gives added protein. How ’bout that?!

I can’t believe how great this turned out! It’s the perfect side dish for all your meats or a vegetarian option on it’s own. The old version was a favorite in our house – and now this will DEFINITELY be!

~~~~

One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (*see note for gluten free)

1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)

2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

.
2 cups cooked broccoli

1 1/2 cups COOKED quinoa (see note)

Feshly grated Parmesan cheese

.
To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

.
Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199, Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…or here is a recipe for a Cream of Anything Soup. Haven’t tried it, (a comment-er below did and loved it…) but it’s been a big hit on a Celiac/Gluten Free forum.)

Condensed “Cream of Anything” Soup

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

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Posted in Eggs-Cheese, Vegetarian (Or could be made so, easily!) | Tagged broccoli, casserole, cream of mushroom soup, quinioa, vegetarian | 103 Comments

103 Responses

on April 14, 2011 at 2:56 pm | Reply Ronnie

I am not at all familiar with quinioa. What is its consistency?
- on April 14, 2011 at 3:25 pm | Reply Linda
  
  It’s the consistency of rice – but also a little chewy – SORTA!! (How’s that for narrowing it down?!) It cooks up fluffy and “dry” like long-grain rice and can take on any flavor you cook it with. I have cooked it in chicken broth and spices – or even coconut milk and cinnamon/Splenda. VERY versatile!
  
  The grains are very tiny so it SEEMS mushy…but it’s really not at all.
- on December 29, 2011 at 12:51 pm | Reply dale sobol
  
  love love love quinoa!!!! it was my greatest food find of 2011! cant wait to try this one..thanks.
on April 14, 2011 at 3:34 pm | Reply Sarah

YUM! I cannot wait to try this one!
on April 14, 2011 at 8:52 pm | Reply Jennifer

Oh my gosh this looks amazing! I tried quinoa once with tofu and lemon and i personally loved it, but my boyfriend? Not so much. He DOES love a good broccoli and rice dish, so i think this will be the perfect way to sneak it in for dinner again one night Thanks!
on April 15, 2011 at 5:04 am | Reply amberinsweden

Yay! I bought some quinoa last week and was looking for interesting ways to try it. I can’t wait to make this.
on April 15, 2011 at 10:44 am | Reply Karla

I’m so happy I saw this recipe on Foodgawker! I just got a ton of broccoli in my CSA box AND I have an open box of quinoa. And, I agree with Jennifer as I’m sure this is one thing the ‘healthy food haters’ in my life will not mind eating . Thanks for posting.
on April 15, 2011 at 11:49 am | Reply Heather

I will definitely make this recipe this weekend! I’ve recently tried quinoa, and love it! I usually add cooked lentils to my cooked quinoa, and top with shredded cheddar and salsa..it’s pretty tasty, but not very imaginative! I love this idea….maybe my picky 6-year-old will even eat it! Thanks for the recipe!!
on April 15, 2011 at 2:23 pm | Reply Shirley

I love brocolli and rice, so I know I’m going to love this as well.

I’m also trying the creamy deviled eggs this weekend. If they are good as they look, they will be on my table for Easter dinner.
on April 15, 2011 at 2:34 pm | Reply Barbara Marlow

I love quinoa. I cannot wait to try this recipe! Thanks for posting it.
on April 16, 2011 at 3:35 am | Reply christine

Wow. What a great looking recipe. I’ve heard of Quinioa and purchased a box but have been at 6′s & 7′s about how to prepare it. I’ll be popping into the market to purchase some broccoli this weekend. Thanks
on April 16, 2011 at 7:59 am | Reply amberinsweden

I just made this and WOW. I think it’s better than the original because the quinoa has that nutty flavor. So delicious! Thanks for sharing.
- on April 16, 2011 at 8:16 am | Reply Linda
  
  Amber! I’m so glad (and relieved!) that you loved it.
  
  I know what I like and my husband thought it was really great, too…but sometimes you fear that others are going to find it less-than wonderful!
  
  We had it for lunch as leftovers yesterday and it was so yummy. Thanks for the great review!
  - on April 17, 2011 at 11:49 am | Reply amberinsweden
    
    Thank you! This was my first shot at trying quinoa and I am hooked. I am looking forward to making other things.
on April 16, 2011 at 11:19 am | Reply ceashel

That looks delicious!! Not sure I could stop at a half cup. lol Now you’ve got me wanting to experiment. Wonder how it would turn out sub’ing the milk, mayo, soup combo with broth, cream cheese and some blended broccoli? Oooh, and some garlic. Okay, maybe that is no longer the same thing. lol I love your recipes. They are always amazing as is and yet you never fail to inspire me. Thanks!
on April 17, 2011 at 4:18 pm | Reply pam

does adding the splenda make a real difference – I don’t like using splenda in recipes.
on April 18, 2011 at 11:24 am | Reply Wilma

Love quinoa. Loved this recipe. It was wonderful.
- on April 18, 2011 at 2:29 pm | Reply Linda
  
  Thanks, doll!! I added chicken to Hon’s yesterday and he loved it that way, too!
on April 18, 2011 at 11:40 am | Reply Mary Akis

it looks amazing, just wish I was more a cook~!
on April 20, 2011 at 6:33 pm | Reply Yvette Goins

Hi Linda! I made this tonight and made a few changes and it was so good. I used Cream of Chicken (because that was all I had), upped the sauce with some Fage, more cheese, more broccoli and more quinoa and added chicken. I mostly did this to make more so the family of 5 would have enough. For the most part it was a hit, except for my teenage son who keeps coming up with things he doesn’t like all the sudden. Typical. My middle son told me to make more next time. It was completely gone, there goes lunch tomorrow.

Thanks for such a wonderful recipe. This is going to my BILs for Easter brunch.

Yvette
- on April 20, 2011 at 8:35 pm | Reply Linda
  
  Thanks for the review, Yvette!! (I know the picky-teenager attitude! My son – who will be 30 this summer – wouldn’t eat ANYTHING green until he got married and ate it out of LOVE!!)
  
  I’m glad you all loved it enough to want to make again!
on April 23, 2011 at 9:40 am | Reply Joni

Oh wow! YUM!
Only had mixed veggies – broccoli, carrots, snap peas – just chopped them up small. Had about 1/3 of a jar of alfredo sauce to use up so used it instead of mayo and milk and toped with some panko crumbs.
This was a big hit!
DH is planting 1/2 acre of quinoa this summer! LOL
Looking for LOTS of recipes I’ll send you some from Ohio if it comes in.
on April 23, 2011 at 7:27 pm | Reply Robyn Thorne

Oh my, oh my, oh my! I can’t wait to try this! I have only cooked quinoa once and my husband and son weren’t to impressed. I loved it! This will win them right over! And, I think adding chicken, even store-bought rotisserie, would make it the best of comfort foods! You are the bomb!
on April 24, 2011 at 7:14 pm | Reply Debbie

I made this today and it was so good! Next time I will add chicken in it for a complete meal. I brought as a side dish to Easter dinner. Thank you for the recipe, Linda.
- on April 24, 2011 at 7:45 pm | Reply Linda
  
  Thank YOU for trying it!! I’m so glad you loved it and will make it again!
on April 27, 2011 at 2:48 pm | Reply Sarah

OMG! Linda, this is possibly one of the best things I’ve eaten in months! I opted to use cream of chicken soup, and added extra cheese (I love cheese)… and it’s amazing! A definite keeper for me!
on April 28, 2011 at 4:50 pm | Reply diane

This recipe was OUTSTANDING! I served it to guests and they loved it as much as I did! I am such a fan of quinoa, having used it as a substitute for rice before, but never thought of using it for this. Thanks, Linda, for giving me back one of my favorite comfort foods.
on April 28, 2011 at 8:06 pm | Reply Ramona

Linda, you are a genius! The only way I can get my husband to eat broccoli is to roast it. He will love this! We love quinoa…I’m almost out and will get some tomorrow so I can make this recipe in the next couple of days. We love broiled or steamed fish and this will be a perfect side dish! Thanks!
on May 7, 2011 at 8:48 am | Reply Cheryl

You inspired me to make this, super freaking delish!
on May 7, 2011 at 4:56 pm | Reply Barbara Marlow

I finally made it! Two words: DEE – LISH!
on May 28, 2011 at 5:29 pm | Reply Waning Woman

Oh wow, that’s pretty! Almost too pretty to eat
on May 28, 2011 at 7:03 pm | Reply 7 Day Challenge – Day 6 « Shrinking Violet

[...] Compared to rice, it is higher in protein and lower in carbohydrates. And then I saw that Linda had posted a recipe which is basically a Broccoli Rice Casserole alternative. Oh yes, I made it immediately. And it was even better than I thought it would be! Yummy, [...]
on June 17, 2011 at 4:42 pm | Reply Lisa

I can’t wait to try this but will probably add chicken to it to make the complete meal. Your recipes have been on our dinner table all week. Thank you for what you do!
on August 18, 2011 at 7:36 pm | Reply Very Bloggy Beth

Two questions: do you cut up the broccoli or puree it or anything? Looks like it in the pics, but wasn’t sure. Also–can I just skip the mayo all together? We’re not big mayo people.
- on August 18, 2011 at 10:06 pm | Reply Linda
  
  I cooked the broccoli until it was fork tender – but it was chopped into about 1 inch pieces. They can really be any size you’d like!
  
  As for the mayo…it does add some fat and saltiness so that may need to be replaced. ( It does NOT taste like mayonnaise, though.)
  
  Using some sour cream and added seasoning salt would be good…or some cream cheese – DELISH!
  
  I hope you try it and your family likes it, too!
on August 19, 2011 at 9:24 am | Reply Speaking of Retro « a glass of milk

[...] some of my new favorite grain still in tow, I turned back to Eating Well, Living Thin for more quinoa ideas. She did not lead me [...]
on August 22, 2011 at 11:50 am | Reply Kristin 'Curlee' Patterson

I made it last night!!! I substituted cauliflower for broccoli and I used meunster cheese… it was AMAZING and I have some for lunch again today!! Thanks for giving me such great cooking credibility Linda! Haha
on September 23, 2011 at 10:23 am | Reply jamie

Is it ok to omit the splenda? I am allergic to splenda, and MSG which I believe is in all “Cream of” Soups
- on September 23, 2011 at 10:48 am | Reply Linda
  
  Yes, that would be fine. Adding in a little sugar is always on my list – my gramma said that adding sugar to savory is the same as adding salt to sweet…it brings out the flavors!!
on October 3, 2011 at 6:31 am | Reply Menu Plan Monday « very necessary

[...] Tuesday: Broccoli-Quinoa Casserole [...]
on October 3, 2011 at 7:18 am | Reply mkc

Curious what is healthy about Splenda and/or Cream of anything? Still going to try the recipe, just not with those ingredients.
- on October 3, 2011 at 7:32 am | Reply Linda
  
  For me, Splenda is a sub for sugar that I can’t necessarily have. A little sugar is fine, but large quantities cause dumping syndrome in folks with Gastric Bypass. In this case a teaspoon or two of sugar in a whole recipe would be okay, but out of habit I just use Splenda.
  
  As for the “cream of” soups…the biggest problem for me is the sodium, so I usually use the low-sodium variety.
  
  What I try to do with this blog (since it started out as a resource for those with weight loss surgery) was to make most of the dishes high protein, low carb, but to also remake or revamp some of the old favorites that we can have once in awhile. This is one of those. A small serving (which my stats show), in moderation, is okay for us now and then if we eat the bulk of our meals from the “healthier” selections!
on October 4, 2011 at 3:22 pm | Reply Lesley

I never leave comments so this is big. I just made this and it was DELICIOUS. It tasted just like broccoli cheese casserole but even richier/nuttier with the quinoa. I will be making over and over!!
on October 4, 2011 at 5:12 pm | Reply Amberlee

Just made this tonight and loved it. My husband loved it too. We’ve been eating quinoa for awhile now, but have never used it in a recipe. Thank you so much for this recipe!
on October 5, 2011 at 8:30 pm | Reply claudia

Just tried this recipe tonight and it was delish! Thanks!
on October 11, 2011 at 6:54 pm | Reply katie

i will definetly do without the sugar next time, way too sweet to eat. smells and looks so good though!
on October 16, 2011 at 8:51 am | Reply liz

i there a way to make this gluten free? i was planning on making it tonight, but realized that i can’t eat any “cream of” soups. linda, any suggestions for a substitute so i can still enjoy it??
- on October 16, 2011 at 9:13 am | Reply Linda
  
  I found this recipe for “cream of anything” soup with variations at the end of the instructions…haven’t tried it but it’s been in my files for awhile and I forgot about it. I’m sure this would work great!
  
  OR I’ve heard that Progresso has a cream of mushroom that is gluten free!
  
  Condensed “Cream of Anything” Soup
  Ingredients
  1 cup cold milk
  2 Tbsp cornstarch
  1 1/2 Tbsp butter
  1 tsp chicken bouillon
  1/2 tsp salt
  dash of pepper
  
  Instructions
  In a small saucepan, whisk milk and cornstarch till well blended.
  Stir in butter, bouillon, salt, and pepper.
  Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
  Use in recipes to replace one can of cream of anything soup.
  
  CONDENSED CREAM OF MUSHROOM SOUP:
  Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
  Use in recipes in place of one can of Cream of Mushroom Soup.
  
  CONDENSED CREAM OF CHICKEN SOUP:
  Stir in 1/2 cup cooked chicken pieces to the recipe above.
  Use in recipes in place of one can of Cream of Chicken Soup.
  
  CONDENSED CREAM OF CELERY SOUP
  Stir in 1/2 cup sautéed chopped celery to the recipe above.
  Use in recipes in place of one can of Cream of Celery Soup.
  - on December 29, 2011 at 2:43 pm | Reply chris
    
    Thank you for this recipe….I have needed this for a long time!!!
  - on January 17, 2012 at 12:33 pm | Reply Christina (@c_w_s)
    
    You can also make it vegetarian by omitting the chicken bouillon. Doesn’t really change the taste or consistency.
on October 16, 2011 at 1:01 pm | Reply liz

thank you linda!! these are all things i have in the house, so i’m definitely making it tonight.
on October 21, 2011 at 11:14 pm | Reply Alie

This is ridiculously good! I just made another one and added artichoke hearts. Yum! Thanks for the recipe!
- on October 22, 2011 at 8:05 am | Reply Linda
  
  Ohhh….artichoke hearts! With the mayo and maybe more parmesan it would be like that hot dip that is SO FAB!!
  
  I’m glad you loved the recipe!
on October 22, 2011 at 3:05 pm | Reply Vicky Lewis

Made this tonight and it was so good with the quinoa. I think I will further reduce the amount of mayo, maybe none at all or some non-fat greek yogurt instead. FABULOUS TASTE.
- on October 22, 2011 at 4:14 pm | Reply Linda
  
  Thank you so much, Vicky! I’m sure the Greek yogurt would be wonderful. (Even though I’m a mayo fiend!!)
on October 25, 2011 at 7:40 am | Reply Amber Armani

This meal was amazing! I found it through pinterest & at first I was a bit intimidated by the recipe since it uses quinoa, but your instructions on how to cook quinoa were great! I made this last night for Meatless Monday and it was a big hit with my friends. Thanks for sharing such a wonderful dish!
on October 25, 2011 at 8:25 pm | Reply Kelli

I cooked the quinoa in chicken stock and I reduced the amount of mayo and the amount of cheese, left out the milk, and topped it with parm (the kind in the green can) and panko. It was good, but a little pasty for my taste. I think next time I’ll nix the cream of mushroom and go with a homemade cream sauce and chopped mushrooms instead. It is good, and I’ll definitely make it again, but it is going to need a little more tweaking to fit my tastes.
on November 1, 2011 at 6:34 pm | Reply Ashley Tintinger

I found this on Pinterest can’t wait to try it, it’s in the oven now!
on November 2, 2011 at 8:51 am | Reply theginabean

Saw this recipe on Pinterest. Totally making it for dinner tomorrow!
on November 13, 2011 at 7:40 pm | Reply Kim Davenport

I plan to make this in a couple of weeks for a pot luck and I can handle the low fat items but not Splenda or any “diet” sugars. Can I use regular sugar and if so, how much?

thanks so much
Kim
- on November 13, 2011 at 7:44 pm | Reply Linda
  
  Hey Kim!
  
  Yes, you can use the same amount of sugar instead of Splenda.
  
  (A lot of people ask why put sweetener in a casserole, but my gramma always said that a little sugar brings out the savory like salt brings out the sweet in desserts. And it’s true! So, I have to do it!)
  - on November 13, 2011 at 7:47 pm | Reply Kim Davenport
    
    OK great! I didn’t know if when using Splenda, etc. you use less then if using “real” sugar. I say don’t mess with what Grandmothers know and pass on. Thanks again.
    
    Kim
on November 14, 2011 at 8:05 pm | Reply Alie

This is so good! I made one batch with artichoke hearts added for flavor. I love this recipe! Can’t wait to try the quinoa burgers.
on November 15, 2011 at 4:36 pm | Reply Old school, new style « Eat Your Heart Out

[...] Adapted slightly from Eating Well…Living Well [...]
on November 16, 2011 at 7:10 am | Reply krisp

I can’t wait to try this! I’m a big fan of quinoa. Thanks for sharing!
on November 24, 2011 at 9:21 pm | Reply julie kraft

I just made thisfor thanksgiving dinner and eveyone loved it. I will definetly be making this again. First time to try quinoa and will use it again.
on November 25, 2011 at 9:23 pm | Reply Diana Carrera

This one was really good too. My dad couldn’t tell this was the ‘diet’ one. My mom had made the real thing and actually he preferred mine over hers. He said he could taste too much Cheese Whiz in hers. This was really delicious.
on December 14, 2011 at 9:57 am | Reply Broccoli & Quinoa Casserole « NoVa Mom Blog

[...] BROCCOLI-QUINOA CASSEROLE [...]
on December 15, 2011 at 7:52 pm | Reply mrsblocko

I made this and wrote about it here. This was the first time I’ve had quinoa. Wow! Huge hit with the whole family. I’m making it for dinner again tomorrow. Thank you for sharing the recipe!
on December 21, 2011 at 6:11 pm | Reply tj

Hi! I just wanted to tell you that I made this dish tonight – with a few little changes and it is delicious! THANKS! I linked back to your recipe so people could stop by to see your yummy EATS!

Tracey
on December 22, 2011 at 11:00 am | Reply Melissa

I’m making this for Christmas dinner at a friends house who is gluten free. I found a GF mushroom soup but it’s not condensed. Do I need to alter any of the other ingredients or amounts? I’m afraid it will be super runny if I don’t!
- on December 22, 2011 at 11:21 am | Reply Linda
  
  Since the soup is not condensed, I would eliminate the cream in the recipe and add some more seasonings – salt, pepper, maybe just a dash of onion or garlic powder. All to taste. Possibly a little more cheese for binding. You can, technically, eat this before it’s baked, so if it tastes good before, it will be great after!
  
  Before it’s baked it should be the consistency of cooked oatmeal – not “drippy” wet, and holds a mound as you spoon it into the casserole dish. After it’s baked it’s slightly less stiff. (I hope this isn’t SUPER confusing!)
on December 22, 2011 at 11:19 pm | Reply booturtle

This sounds great. Could you make it ahead and freeze it? I’m not famiiar with how the freezing ahead works or doesn’t work with things.
- on December 23, 2011 at 8:56 am | Reply Linda
  
  Yes, this can be made ahead and froze…either before or after baking it!
  - on December 23, 2011 at 10:07 am | Reply booturtle
    
    Excellent! My friend pinned your recipe on Pinterest and I’m giving this to her freezer ready for Christmas. That way when she’s always wishing she could just order one of the yummy recipes for dinner of Pinterest she can! Thanks for the speedy reply.
  - on December 24, 2011 at 1:49 pm | Reply booturtle
    
    I made it yesterday and delivered it ready to be baked or placed in the freezer this morning to my friend. She was very happy to know she has one of her Pinterest recipes ready to bake and eat when the mood strikes…close as you can get to Pinterest take out. Merry Christmas!
    - on December 24, 2011 at 1:51 pm Linda
      
      That is such a sweet idea! I’m sure she appreciated it so much!
      
      Thanks for letting me know of your gift – I hope she finds it a new favorite. Have a wonderful Christmas!!
on December 27, 2011 at 2:33 pm | Reply Beth B

I found this recipe through Pinterest and decided to try it. My husband is not a fan of any of the quinoa recipes I’ve tried so far, but liked this one so much he requested I make it again the same week!
on December 29, 2011 at 6:33 pm | Reply NICOLE

OH MY AMAZING QUINOA!! THANK YOU THANK YOU THANK YOU FOR THIS RECIPE. OOPS GOTTA GO MY 2 YEAR OLD IS STEALING MY BROCCOLI CASSEROLE. (HES ALREADY EATEN TWO HELPINGS!!!)
on December 29, 2011 at 6:36 pm | Reply NICOLE

WOULD MAKE AN AWESOME MEAL WITH SOME CHICKEN OR EVEN SHRIMP!! THIS TOTALLY UPSTAGED THE TROUT PICATA WHICH WE USUALLY LOVE BUT TONIGHT ALL BROCCOLI CASSEROLE
on December 30, 2011 at 5:44 pm | Reply Infamous Broccoli-Qunioa Casserole | Easy, Healthy Recipes

[...] Recipe Source not my picture, but this is what it looks like! [...]
on January 8, 2012 at 2:50 pm | Reply Still Here |

[...] stopped eating sweets, and found a healthy recipe and made it. The recipe I found was for this broccoli quinoa casserole which is so very good that I offered to make it again tonight for dinner. A big concession in my [...]
on January 9, 2012 at 5:28 am | Reply SBD Chat - Monday, January 9th - 3 Fat Chicks on a Diet Weight Loss Community South Beach Diet

[...] and is chewier than couscous. It makes a great substitute for rice in just about any recipe. http://eatingwelllivingthin.wordpres…h-a-new-twist/ __________________ Live simply Laugh often Wine [...]
on January 9, 2012 at 11:52 pm | Reply Molly

This was sooooo good. It will be added to our regular set of recipes we love!
on January 14, 2012 at 11:12 am | Reply Julia

Thanks for this recipe! I used dijon-style vegan mayo, and might experiment with greek yogurt and/or hummus in future batches…
on January 15, 2012 at 5:16 pm | Reply Alyssa G

I made this for my family the other night. Delicious, and so easy! I’ll definitely make it again. Thanks!!
on January 16, 2012 at 12:41 am | Reply Our Weekend (Project 365- Day 14 & 15) | Team Parker

[...] said they were good, but the recipe was not extraordinary. But, the casserole dishes. Wow! I made Broccoli Quinoa casserole for the first time earlier in the week and HAD to make it again. For the record, all of the blue [...]
on January 16, 2012 at 7:02 pm | Reply Story Photographers » Personal Story: Pinterest Cooking

[...] and I cooked the awesomest meal ever that I pulled off pinterest- Ginger and Cilantro Tilapia and Broccoli-Quinoa Casserole (you’ll have to excuse the photography in this post… I was WAY more interested in [...]
on January 17, 2012 at 12:35 pm | Reply Christina (@c_w_s)

Another way to “up the tasty factor” is to toast your quinoa before cooking. This brings out that yummy nutty flavor that makes quinoa so wonderful AND makes the consistency a bit more uniform.
on January 20, 2012 at 3:02 pm | Reply Broccoli-Quinoa Stovetop Bake « The Inadequate Mother's Blog

[...] to make a broccoli-quinoa casserole today that I’d seen on Pinterest (http://eatingwelllivingthin.wordpress.com/2011/04/14/blast-from-the-past-with-a-new-twist/), in the interest of time and avoidance of mayo (shudder)- I invented something new and quite [...]
on January 21, 2012 at 12:51 pm | Reply Amanda

I made this with the gluten-free “condensed” soup recipe you included in the comments. PERFECT!!! My vegetarian daughter enjoyed it and husband and I really enjoyed it. I will NEVER BUY CONDENSED SOUP AGAIN now that I have this recipe.
I used “Better Than Bouillon”‘s vegetarian chicken flavor bouillon for the soup and added some finely chopped broccoli to it to make broccoli condensed soup.
on January 25, 2012 at 6:39 pm | Reply Donna

I made this tonight and loved it!! It’s definitely at keeper. Thanks for sharing!
on January 29, 2012 at 9:40 am | Reply Paula Pokorny

Thank you SO MUCH for the gf recipe for cream of anything soups. I have seen so many recipes that I wanted to make for my family, but as soon as I see cream of chicken soup (or whichever kind) I move on because my daughter has celiac and I have had a really hard time finding those soups gf. THANK YOU! THANK YOU!!
on February 1, 2012 at 3:40 pm | Reply Heidi

Holy cow, this is fantastic- better than the traditional, for sure! I adapted it a bit to make it even lower cal and only 3 weight watcher points! Yum! Thank you so much!
- on February 7, 2012 at 10:17 am | Reply Debi Stucky
  
  Heidi what change did you make to make it 3 PP?? whoo hoo
on February 4, 2012 at 4:06 pm | Reply Charise @ I Thought I Knew Mama

This sounds delicious! I’m adding it to my recipe list. Thanks!
on February 7, 2012 at 10:16 am | Reply Debi Stucky

Wow am so excited to try this, thanks so much for the nutrients, am on weight watchers it figure to 5 PP — yeah!! Very high in protein!!!
on February 9, 2012 at 10:13 am | Reply Danielle Williams Herpstreith

Where do you buy the quinoa at? I’ve honestly never heard of it. Is it in the rice section?
- on February 9, 2012 at 10:55 am | Reply Linda
  
  I buy mine in bulk at my Winco grocery store. If not there, it’s usually in the rice/beans – sometimes the pasta – section. It’s cooked just like long-grain rice, so it’s pretty easy.
  
  I hope you find some and try it out!!
on February 13, 2012 at 3:55 pm | Reply Alyssa

Loved this! Instead of Cream of Broccoli soup I used Cheddar Cheese Soup (Cambell’s) to go for a broccoli cheddar dish! delicious!
on February 20, 2012 at 4:36 pm | Reply Marisa

I can’t believe I haven’t commented here yet. We’ve made this several times and we all love it. The “we don’t like quinoa” kids asked for seconds! Thank you SO much for posting this.
on February 21, 2012 at 7:52 pm | Reply Jo Carroll

I made this for dinner tonight. Hubby and I both liked it. We had it as our main meal instead of as a side dish.
on February 22, 2012 at 5:04 pm | Reply jo

I made this tonight in the individual ramekins. I am not a fan of creamed soups so I made my own substitution using veggie stock, flour, and butter. It was so delicious! The whole family- from grammy to husband, to my 1 and 4 yr old kids LOVED it!!! Thank you kindly for posting!