We traded white rice for whole-grain quinoa and kicked out any processed ingredients for a new take on this comfort classic. Freeze an extra pan of this whole-grain main for kid-friendly comfort. To add more flavor to quinoa, try toasting it. Here’s how: After you’ve rinsed and drained the quinoa, heat a saucepan over medium-high heat and add the quinoa. Toast, stirring, until the grains begin to smell fragrant. Then, add the water and cook as normal.
Photo: Jennifer Causey; Styling: Claire Spollen
How to Make It
Step 1 – Preheat oven to 400°F.
Step 2 – Bring 2 1/2 cups water and quinoa to a boil in a large saucepan. Reduce heat; cover and simmer 12 to 14 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes.
Step 3 – Heat a large Dutch oven over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add onion, carrot, and sausage; cook 7 minutes, stirring to crumble sausage. Remove sausage mixture to a bowl with a slotted spoon.
Step 4 – Add flour, butter, and garlic to drippings in pan; cook 2 minutes, stirring frequently. Add milk and stock; bring to a boil. Cook 2 minutes, stirring constantly with a whisk. Reduce heat to medium; stir in broccoli, 2 teaspoons thyme, 3/8 teaspoon salt, 3/8 teaspoon black pepper,
and red pepper. Cover and cook 2 minutes. Stir in quinoa and sausage mixture.
Step 6 – How To: FREEZE: Cool unbaked casseroles completely; cover tightly with aluminum foil. Freeze up to 2 months. THAW: Remove foil. Microwave at HIGH 20 minutes or until thawed. REHEAT: Cover with foil and bake at 375°F for 25 minutes; then broil 5 minutes or until
golden brown.
NUTRITION INFORMATION
- Calories 296
- Fat 13g
- Satfat 5.3g
- Monofat 4.7g
- Polyfat 2.3g
- Protein 17g
- Carbohydrate 28g
- Fiber 4g
- Cholesterol 48mg
- Iron 2mg
- Sodium 399mg
- Calcium 154mg
- Sugars 4g
- Est. added sugars 0g
