Broccoli Quinoa Bake

This dish is super simple and packed full of yummy goodness, even my toddlers gobble it up! You can make this a vegetarian dish by adding cheese and/or 1/2 C. sour cream in place of the cashew cream sauce. Enjoy!

Broccoli Quinoa Bake
1 broccoli crown, chopped
2 garlic cloves, finely minced
1 Tbsp. extra virgin olive oil
Salt & pepper

1 Tbsp. extra virgin olive oil
1 C. quinoa
1 garlic clove, finely minced
Salt & pepper
1 Tbsp. dried parsley flakes
2 C. vegetable broth

1/2 C. bread crumbs

Cashew Cream Sauce:
1/2 C. raw cashews
1 C. water
1/4 C. butter (Earth Balance)
1 Tbsp. cornstarch
Salt & pepper

1. Begin by placing the raw cashews in a bowl and cover with cold water, set aside.
2. Preheat the oven to 350 F and combine the broccoli, olive oil, garlic, salt, and pepper in greased baking dish and let cook in heated oven while preparing the quinoa.

3. While broccoli is baking heat a pan on medium heat, add olive oil, quinoa, garlic, salt, pepper, and parsley and saute until fragrant (about 2-3 minutes). Turn heat to high, add broth and bring to a boil. Reduce heat to low, cover and let simmer until cooked (about 15-20 minutes).

4. Once quinoa is cooked remove the broccoli from the oven and add quinoa, mix well. Drain cashews and add to food processor or blender along with remaining ingredients, blend until smooth and pour into baking dish (it will look soupy).

5. Sprinkle with bread crumbs and bake, uncovered, for 30 minutes, broil for a few moments at the end to toast the bread crumbs. Let sit 5- 10 minutes before serving. 
-Serves about 6.


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