I don’t care how many healthy modifications a recipe calls for as long as the “vegetable gravy” in this recipe is a part of it. This is one of those dishes that I love opening the fridge door to for leftovers. It’s a creamy, crunchy comfort food you don’t feel guilty eating.
You can use whatever breadcrumb topping you’d like to fit your dietary restrictions but panko it always my go-to for optimal crunch. If there’s someone you’re feeding that isn’t a big fan of quinoa, you can also substitute wild rice which works great in this dish as well.
A creamy, crunchy, comfort food dish you don't feel guilty eating
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Passive Time | 35 minutes |
| Servings |
servings
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Ingredients
- 3 1/3 cups cooked quinoa cook 1 1/2 cups uncooked quinoa to packages instructions (I used red quinoa)
- 2 cups low-sodium chicken broth or stock
- 2 heads broccoli cut into small florets
- 4 tablespoons butter 1 stick
- 3/4 pound cremini mushrooms thinly sliced
- 1/2 medium onion thinly sliced
- 2 carrots peeled and sliced
- 2 stalks celery finely chopped
- 1/4 cup all-purpose flour or rice flour
- 1/2 cup heavy cream
- 1 teaspoon salt or more to taste
- 1 teaspoon black pepper or more to taste
- 1 cup panko breadcrumbs or your choice of breadcrumbs
- 2 tablespoons minced fresh parsley for garnish optional
Ingredients
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Instructions
- Preheat the oven to 375 degrees F.
- Bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
- Heat a large pot over medium-high heat, then melt 2 tablespoons of the butter. Add the onions and sautee slightly. Add the carrots and celery, and cook for an additional 2 minutes. Add the mushrooms stirring occasionally, for 2 to 3 minutes.
- Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the 2 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
- Prepare your casserole/baking dish (2 quart) of choice and lightly grease. Add a layer of the cooked quinoa on the bottom and place cooked broccoli florets on top. Carefully pour the “vegetable gravy” evenly all over the top, totally covering the top surface.
- Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs (or your breadcrumb of choice). Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
- Bake the casserole uncovered for 25-30 minutes. If the top begins to brown too quickly, you can cover it with tin foil for the cooking time and finish it uncovered for an additional 5-15 minutes. Sprinkle on the parsley (if using) and serve.
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