Creamy Quinoa Broccoli Casserole with Crunchy Topping.

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Creamy quinoa broccoli casserole with crunchy walnut breadcrumbs. Vegan and gluten free.

Ingredients

• 1 cup quinoa
• 1/2 cup chopped onion
• 3 cups broccoli florets chopped
• 3 Tablespoons buttery spread
• 3 Tablespoons gluten free flour blend
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cup almond milk
• 1 cup Daiya mozzarella cheese

For the topping:

• 1 1/2 cups gluten free breadcrumbs use a gluten free bread to make your own, or any bread that works for your diet
• 1/2 chopped walnuts
• 2 Tablespoons vegan buttery spread
• 1 Tablespoon olive oil
• garlic salt to taste

Instructions

1. Preaheat the oven to 325 degrees. Put the quinoa, chopped onion, and 2 cups of water in a pan with a lid. Bring to a boil, then reduce heat to low and simmer until the quinoa is done, about 15 minutes.
2. While the quinoa is cooking, place the broccoli in a pan with about an inch of water. Put the lid on the pan and steam over medium heat until the florets are tender, but still bright green.
3. .............................................
4. ..................................................

Full Instructions : Click Here

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