Casseroles are an easy-to-prep, crowd pleasing holiday favorite, but they do not have a reputation for being healthy — and are typically overflowing with cheese and butter.

This recipe is a reinvention of a classic holiday favorite, the Broccoli Cheese Casserole. Traditionally, this dish is made with white rice.

This recipe not only cuts down some of the fatty ingredients and cheese, but also substitutes white rice with quinoa. One cup of quinoa has twenty times the amount of dietary fiber, more than five times the amount of protein, and significantly more vitamin A, calcium, iron and magnesium than one cup of white rice.

Pack your holiday favorite with nutrients this year by replacing white rice with quinoa!

Broccoli Cheese Quinoa Casserole

INGREDIENTS

• 1 ½ cups cooked quinoa
• 1 tablespoon olive oil
• ½ medium size yellow onion, finely diced
• 3 heads of broccoli
• 2 garlic cloves, minced
• ½ teaspoon turmeric
• ½ teaspoon salt
• ½ teaspoon pepper
• 1/3 cup organic mushroom gravy
• 1 cup unsweetened almond milk
• 1 cup sharp cheddar shredded cheese

INSTRUCTIONS

1. Preheat the oven to 350º F.
2. Cook the quinoa according to package instructions and set aside.
3. Heat one tablespoon of olive oil in a large saucepan over medium heat. Once the oil is hot, add the chopped onion and sauté for two minutes.
4. After two minutes, add the broccoli, garlic, turmeric, salt, and pepper. Cook for three more minutes.
5. After three minutes add the mushroom gravy and almond milk. Stir the contents and slowly add the sharp cheddar. Lastly, add the cooked quinoa and stir until combined.
6. Transfer everything into a baking dish (greased with 1 tablespoon of olive oil) and lightly sprinkle the top with cheese.
7. Bake at 350º F for 13-15 minutes or until the top begins to brown.