Broccoli and cheese quinoa casserole

Tip: tap a step to mark it as done.

1. Cook the quinoa

   Rinse the quinoa in a fine-mesh strainer under running water. Add to a saucepan with 400 ml water, cover, and simmer over low heat for 12 minutes, until the water is absorbed. The quinoa will finish cooking in the oven.

2. Blanch the broccoli

   Cut the broccoli into small florets, then peel and dice the stalk. Cook in boiling salted water for 3 minutes, drain, and rinse with cold water to keep it green.

3. Sauté the onion

   Preheat the oven to 190 °C (375 °F). Finely chop the onion and sauté in the olive oil for 3 minutes. Add the garlic, pressed through a garlic press, and cook for 1 more minute.

4. Make the egg mixture

   Whisk the eggs with the milk, sour cream, salt, pepper, nutmeg, and half the cheese.

5. Bake the casserole

   Grease a baking dish measuring about 20 × 30 cm with the butter. Combine the quinoa, broccoli, and onion in the dish, pour over the egg mixture, and sprinkle with the remaining cheese. Bake for 30–35 minutes, until the center is set and the cheese is golden brown.

6. Serve

   Let the quinoa casserole rest for 5 minutes so it slices neatly, then serve warm.

Tip: Fluff the cooked quinoa with a fork to separate the grains so the egg mixture can spread evenly between them. Reheat leftovers in the oven covered with foil to keep them from drying out.

This recipe was translated from the Slovak original: Zapekaná quinoa s brokolicou a syrom