Fact about the Husband: He pronounces quinoa "kwuh-NO-uh," which is made infinitely funnier by the fact that he says it in a British accent. Note: it’s actually pronounced “KEEN-wah.”
Second interesting fact about my vegetarian Husband: He has totally gone off of cow’s milk and cheese lately. I don’t think he’s had cheese for three weeks? If you ever told me my Husband would lean towards veganism faster than me, I would’ve laughed in your face! I guess you never know, huh?
Due to his sudden dislike about milk/cheese, I’ve been struggling with casserole ideas because I usually use cheese as a base.
But this casserole is the perfect solution! The most interesting part of this dish? The quinoa is raw!
Quinoa Crunch Casserole
Ingredients (for three servings):
- 3 cups chopped broccoli
- 3/4 cup raw quinoa
- 4 eggs
- 1/4 cup hummus
- 1/4 cup salsa
- 1/2 can black beans, drained and rinsed
- 1 tablespoon hot sauce
- Dash of pepper
- Topping: Pasta sauce
- Preheat oven to 400 degrees and grease a loaf pan.
- In a wok, stirfry the broccoli until it begins to brown.
- In a mixing bowl, combine all the ingredients + broccoli except the pasta sauce. Mix well.
- Pour mixture into loaf pan and cook for 40 minutes.
- Remove and slice.
- Top with pasta sauce and enjoy!
The sauce is crucial because the casserole is slightly dry without it. I don’t like gooey casseroles as much as denser, firm dishes, so I really enjoyed this.
Mmm. Casserole perfection – and healthy, too!
In other news…
I have packed for California! I just want to get on a plane and GET THERE already!
I am so excited to see Jenna again. The last time we saw each other was in August 2009.
We have plans to go on a winery tour the day after our ride! Wahoo! I’m REALLY looking forward to that – and those vegan chocolate chip cookies she made yesterday.