BROCCOLI BAKE | Recipe 150 150 The Flyer Magazine

What you need:

2 cups vegetable broth

1 cup quinoa rinsed and drained

2 large bunches of broccoli

2 tablespoons olive oil

Salt and ground black pepper

¼ teaspoon red pepper flakes2

½ cups freshly grated cheddar cheese1 cup low-fat milk

½ tablespoon butter or 1

½ teaspoons olive oil1 clove garlic, pressed or minced1 slice whole wheat bread


Preheat oven to 200°C. Line a large, rimmed baking tray with parchment paper for easy cleanup.

Quinoa: Bring the vegetable broth to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.

Broccoli: Chop into bite-sized pieces. Transfer to your baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender.

Breadcrumbs: Tear your piece of bread into bite-sized pieces and toss into a food processor. Whiz until broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs, cook for 2 to 3 minutes. Set aside to cool.

Reduce oven to 350°C. Add the salt, pepper and red pepper flakes to the quinoa, stir to combine. Set aside ¾ cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.

Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until evenly mixed. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.

Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving