Cheezy Broccoli Casserole
This broccoli casserole is tasty in the best kind of way. All you need is a little broccoli, Daiya and quinoa, plus just a few things to spice it up. This recipe is modified from the also tasty recipe from the Detoxinista, here: http://detoxinista.com/2013/09/cheesy-broccoli-quinoa-casserole-vegan/.
You will need (serves 2-3):
3 Broccoli stalks, cut into florets and rinsed
1 bag shredded Daiya cheddar cheese (adjust amount to preference)
1 cup dry quinoa, rinsed
1/2 onion, chopped
2 tsp chili powder
1/2 tsp minced garlic
2 tsp olive oil
1 tsp smoke flavoring
3 or 4 jalapeño nacho slices, chopped (optional)
Begin by boiling some water and cooking the quinoa. Be sure to rinse it first to remove the soapy coating.
While the quinoa is cooking, sauté the chopped onion with olive oil, jalapeño slices and garlic in a skillet. Add a tiny bit of water, add broccoli florets and cover. Reduce heat and allow to steam.
When quinoa is done (all water should be absorbed – if not, strain it and put it back in your pot), add chili powder and smoke flavoring and mix with a spatula. Next, add the Daiya and keep mixing. Once broccoli mixture is done, add that and toss it all together. Easy! Enjoy!
You can even add some zucchini or eggplant bacon on top for extra flavor.
If you have a severe yeast allergy (I do, but nutritional yeast like that in Daiya doesn’t bother me), try a recipe with cashew cheese or pine nuts.