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Cheesy Broccoli and Quinoa Casserole (Gluten-Free)
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
9
servings
Calories
308
kcal
Author
Lauren Goslin
Ingredients
1
c.
uncooked quinoa
4
c.
broccoli
chopped into bite-size florets
½
red onion
chopped into bite-size pieces
1
c.
chickpeas
cooked
2
T.
coconut oil
melted
1 ½
t.
dried oregano
½
t.
sea salt
pepper
to taste
3
eggs
½
c.
milk or your choice
broth, or water
1 ½
c.
cheddar cheese
1
c.
kale
lightly packed and shredded
1
large tomato
sliced thinly
6
T.
grated parmesan
salt and pepper
to taste
Instructions
Cook your quinoa according to package directions.
Preheat the oven to 400 degrees.
Toss the broccoli, onion, and chickpeas with the oil, oregano, 1/2 teaspoon salt, and a bit of pepper.
Spread the mix onto a parchment paper-lined baking sheet.
Bake 30 minutes, stirring once.
Oil a 9 x 13 inch baking dish.
In a large bowl, lightly beat the eggs, and add in the milk, broth, or water, cheddar cheese, and kale.
Mix well.
Once the vegetables and beans are done roasting, mix them with the quinoa and the egg mix until well combined.
Pour the entire mixture into the 9 x 13 baking dish and spread evenly.
Top the casserole with the tomato slices and then with the grated parmesan.
Bake for another 25-30 minutes, until top is golden.
Enjoy!
Notes
Nutrition facts are based on using water and one ounce of grated parmesan. WW points (new system): 8
Nutrition
Serving:
1
|
Calories:
308
kcal
|
Carbohydrates:
31
g
|
Protein:
16.1
g
|
Fat:
14.1
g
|
Saturated Fat:
7.8
g
|
Polyunsaturated Fat:
6.3
g
|
Cholesterol:
77
mg
|
Sodium:
297
mg
|
Fiber:
6.8
g
|
Sugar:
4.1
g