How can something so delicious be so good for you? This quinoa and broccoli bake is easy to make, tasty, and oh-so-good for you.
Not everyone loves quinoa as much as me, though. North Nomad thinks boiling quinoa is the worst smell on Earth. My cousin Mark shares this sentiment. These guys don’t know what they’re missing out on!
- Quinoa. The amount you need depends on the size of the baking tin or roasting dish you’re going to use. I use a cake tin that takes about 2 cups of quinoa mixed with the broccoli.
- Broccoli. As above, the amount you need depends on your tin or dish. And on how much you like broccoli! I use about 2 cups.
- Vegan Tofu Mayo – if you’re not vegan, feel free to use normal mayo or even Vegannaise – though I do have a personal aversion to Vegannaise!
- Salt and Pepper.
- Daiya Cheese (You can use Inactive Nutritional Yeast if you don’t have any Daiya cheese handy – I used yeast on this occasion).
- Pre-heat your oven to 375 degrees Fahrenheit/190 degrees Celsius.
- Boil two pots of water for your quinoa and your broccoli. Most quinoa is pre-washed, but it’s always recommended to rinse and drain your quinoa (like with rice) before you cook it.
- Once your water reaches the boil, toss in your quinoa. 1 cup of uncooked quinoa makes about 2 cups of cooked quinoa. Let it boil, then turn the heat down to medium.
- Cut up about 2 cups of broccoli florettes. Add to your boiling water (the one without quinoa in it!) and turn down to medium heat. Take off the heat after about 5 minutes, once the broccoli is bright green. Drain and set aside.
- Let the quinoa cook for about 15-20 minutes. Cook until most of the water has been absorbed and the quinoa fluffs up easily with a fork. Drain any remaining water in a strainer and set aside.
- Throw your cooked quinoa and broccoli together in a mixing bowl.
- Either make your tofu mayo at this stage or using store bought mayo, pour 2-3 tablespoons over your quinoa and broccoli mixture. Incorporate the mayo well and season the mix with salt and pepper.
- Line a cake tin (or any baking dish) with the mixture, and sprinkle daiya cheese or nutritional yeast across the top.
- Bake for an hour, and serve either hot or cold.
Prep time: 1.5 hours
Makes: 4-6 servings.
You can connect with South Nomad, Jessica, over at Google+.