✤1 cup (180g) quinoa, rinsed & drained
✤1 lb broccoli florets, cut into bite-sized pieces
✤1 tbsp olive oil
✤ salt, to taste
✤1/4 tsp red pepper flakes
✤ black pepper, to taste
✤8 oz cheddar cheese, grated & divided
✤1 cup almond milk
✤1/2 tbsp butter
✤1 clove garlic, minced
✤1 slice whole wheat bread, torn into small pieces
❖Cook quinoa as directed on package.
❖Preheat oven to 400°F (200°C) and line a baking sheet with parchment or silicone.
❖Place the broccoli on the baking sheet and toss with the oil. Sprinkle with salt and arrange in a single layer. Bake 20 min, until tender and edges start to caramelize.
❖Put bread pieces into a food processor and process until they become small crumbs.
❖In a small skillet over medium heat, melt the butter. Add the garlic and cook just until fragrant, about 1 min. Add bread crumbs and cook 2-3 min, until slightly browned and crisp. Set aside to cool.
❖After broccoli is done, reduce oven to 350°F (177°C).
❖Add the red pepper flakes, black pepper & all but ¾ cup cheese to the skillet. Add the milk and stir everything well to combine.
❖Add the mix to a casserole dish and stir in the broccoli. Top with remaining cheese, then breadcrumbs.
❖Bake uncovered 25 min, until top is golden. Let cool 10 min.
