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Ingredients

  • 2 cups cooked quinoa
  • 6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided
  • 3/4 teaspoon salt, divided
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon thyme
  • 3 egg whites
  • 1/2 cup (2 ounces) shredded provolone cheese
  • 4 cups coarsely chopped broccoli florets (frozen)
  • 1 cup diced onion
  • 1/4 cup (1 ounce) reduced-fat shredded sharp cheddar cheese
  • 2 eggs
  • 3/4 cup  milk
  • 1/4 teaspoon black pepper
  • 1 1/4 cup bread crumbs (Italian bread crumbs would be good)

Directions

  1. Preheat oven to 400°.
  2. Combine the quinoa, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, italian seasoning, thyme, and egg whites. Set aside.
  3. Heat broccoli according to package directions, drain well.
  4. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
  5. Add onion; cook 4 minutes or until tender, stirring occasionally.
  6. Stir in broccoli.
  7. Pour quinoa mixture into an 11 x 7-inch baking dish coated with cooking spray.
  8. Sprinkle provolone evenly over quinoa mixture.
  9. Spoon broccoli evenly over provolone.
  10. Top with shredded cheddar cheese.
  11. Combine eggs, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.
  12. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese.
  13. Sprinkle breadcrumb mixture evenly over casserole.
  14. Bake at 400° for 23 minutes or until set.

 

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