Servings: 4 servings
Calories: 487.63kcal
Ingredients
- 2 cups vegetable broth
- ½ cup uncooked quinoa
- ½ cup uncooked red lentils
- 2 cups broccoli florets (fresh or frozen)
- 3 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ cup bread crumbs (gluten-free, if needed)
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 clove garlic minced
Instructions
- Preheat oven to 400 degrees F.
- Combine the lentils, quinoa, and vegetable broth in a medium-sized pot over medium-high heat. Bring to a boil. Reduce the heat to medium for about 20 minutes or until all of the liquid is absorbed. Turn off the heat.
- Unthaw broccoli (if frozen) in the microwave or at room temperature. Pat dry if needed. Transfer the broccoli to the prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize around the edges. Remove from oven and set aside.
- In a small pan over medium heat, heat 1 tablespoon olive oil. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs, basil, and oregano and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool.
- Reduce the oven to 350. Combine ½ cup of the shredded cheese and the milk with the cooked quinoa and lentils. Stir until easily combined.
- Pour the cheesy quinoa and lentils into a 9-inch square baking dish and stir in the broccoli to combine. Sprinkle the top of the casserole with the reserved cheese, followed by the breadcrumbs.
- Bake, uncovered, for 25 minutes, until the top is golden. Cool before serving.
Nutrition
Serving: 1meal | Calories: 487.63kcal | Carbohydrates: 48.51g | Protein: 20.88g | Fat: 24.14g | Saturated Fat: 8.76g | Cholesterol: 35.76mg | Sodium: 689.74mg | Potassium: 586.5mg | Fiber: 10.4g | Sugar: 5.66g | Vitamin A: 915.63IU | Vitamin C: 41.81mg | Calcium: 330.17mg | Iron: 3.66mg
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