Quinoa Broccoli Casserole (Fabulous!)

I think that this is the first time I have ever tried quinoa not in a soup.  I was kind of concerned, but hah!  It turned out to taste fabulous.  The tofu topping was oh so creamy, and the broccoli was a brilliant green burst of flavour.  Not to mention the ever popular chicken, and parmesan cheese, which added a deep and rich flavour.  Plain quinoa would not be all that great- I have to admit- but, mixed with a smooth sauce and other flavours, it makes for a stellar casserole that makes a large amount of better than average leftovers.

Quinoa, Broccoli, and “Chicken” Casserole

Adapted from Kalyn’s Kitchen

Serves 6--8

1/2 cup quinoa, cooked for about 20 minutes, like rice, in 1 cup water
3 cups broccoli florets
1 small onion, chopped

½ bunch spinach, stemmed

2 cups vegetarian chicken, diced small
12 oz tofu, pressed
Juice of 1 lemon

1 tbsp dijon mustard

½ tbsp curry powder
1-2 tbsp molasses
Salt and pepper, to taste
1/3 cup coarsely grated Parmesan cheese.

Preheat the oven to 350.
Heat a small frying pan over medium heat, and add the broccoli and onion with a bit of water. Sauté until
tender, about 7 minutes.
Meanwhile, spread the quinoa on the bottom of a casserole dish – I used a 9x13.
Put the broccoli and onion on top of that.

Reheat the pan, and then wilt the spinach, which should take about 2 minutes. Spread over the broccoli and onions.

With a blender, blend the tofu with lemon juice, mustard, curry powder, and molasses until they become a smooth paste. Spread over the spinach.
Bake for 30-35 minutes. Remove from the oven, add the cheese on top, and let the cheese melt for 5 minutes. Serve hot, topped with salt and pepper.