Quinoa Broccoli Cheese Wedges Recipe

From Dorothy McNett's Recipe Book.

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Quinoa Broccoli Cheese Wedges

From Dorothy McNett's recipes at www.dorothymcnett.com. Use any color of quinoa, or a mixture.

1 cup quinoa
2 cups water or broth

1 egg
3/4 cup shredded cheddar cheese
1/2 teaspoon paprika (smoked paprika is great!)
2 - 2 1/2 cups of the cooked quinoa

1 bunch fresh broccoli or broccolini
1 cup or so of sliced fresh mushrooms

2 eggs
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3/4 cup shredded Cheddar or Swiss or Monterey Jack cheese
2 tablespoons flour (use wheat, or almond, or quinoa flour)
2-3 green onions

Combine the quinoa and water or broth. Bring to a boil, reduce heat to medium, cover and cook about 15 minutes. Allow to cool slightly. Whisk the egg in batter bowl, adding the cheddar and paprika. Measure out about 2 - 2 1/2 cups of the cooked quinoa and add to the cheese mixture. Press over the bottom and up the sides of a 9 - 10 inch pie pan. Set aside. Preheat oven to 350 degrees.
If using young baby broccoli (broccolini) it is not necessary to precook it. If using standard fresh broccoli, precook it slightly in the microwave oven by simply washing it well, dice into small pieces and place in a glass or ceramic batter bowl. Cover with a glass or ceramic lid or plate. Cook in microwave 3-4 minutes. If using the tender baby broccoli, simply wash well and cut into small pieces. Arrange the broccoli and mushrooms over the crust.
Whisk the eggs in a bowl, adding salt, pepper, cheese, and flour. Gently spoon over the broccoli and mushrooms. Snip the green onions over the top. Bake for about 20 minutes,or until filling is set and starting to brown nicely. Serve hot, warm, or cold!

Recipe created 2014-04-22.

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