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Baked Quinoa with Broccoli and Cheddar

Baked Quinoa with Broccoli and Cheddar

The inspiration for this recipe came from one of Martha Rose Shulman’s “Recipes for Health” in the New York Times.


1 cup uncooked quinoa
1 small head of broccoli, broken into small florets
2 eggs
1 teaspoon salt
2 cups grated cheddar (or other cheese of choice)
1/4 cup grated parmesan


Preheat the oven to 400 degrees and grease a 2-quart baking dish.

Bring 3 cups of water to a boil. Add quinoa and simmer with a lid for 15-20 minutes. The liquid should be absorbed and the quinoa will be soft but chewy. Each grain will look like it has popped open.

While the quinoa is cooking, microwave or steam the broccoli until it is just barely cooked (only about 2 minutes in the microwave)

Whisk together the eggs and salt. Mix with the quinoa, broccoli and cheddar cheese.

Spread evenly into the baking dish. Top with parmesan. Bake uncovered for 25 minutes.

The dish can be served immediately or you can let it cool and refrigerate it then cut the baked quinoa into squares.

Quinoa with Tomatoes


Servings: 6
Recipe Time: 45 minutes 

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