Saturday, February 23, 2013


I label this hospitality dish, since I can do some of the cooking ahead.  Let's see if it freezes well too (unbaked!


 10 oz or 1 1/3 c. White Sauce/Roux 
 1/3 cup mayonnaise 
 2 tablespoons milk 
1 1/4 cups shredded cheese 
 1/4 teaspoon black pepper 
 dash nutmeg
 2 cups cooked broccoli 
1 1/2 cups  COOKED quinoa *(see note)
 Freshly grated Parmesan cheese

2-3 Days before:
Cook the broccoli.  Optional: soak quinoa for better nutrition. Soak 3/4 c. with 1 c. water and 2 T. whey, yogurt, or kefir.

2 days before:
Cook soak or unsoaked quinoa. *

Day before:

In a large bowl combine the sauce, mayonnaise, milk, shredded cheese, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli. Taste for salt. Spoon mixture into prepared casserole.  MAY REFRIGERATE TIL READY TO BAKE.

Day of: Take ingredients out of fridge for 30+ minutes to warm a little.
 Preheat oven to 350 degrees and grease a shallow (8×8 in or 5-6 cups) casserole dish.

Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

*To cook Unsoaked quinoa: 3/4 cup quinoa 1 1/2 cups water 1/4 teaspoon salt Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.
*Unsoaked: I rinse it, then cover with water, add 1/4 t salt, and  bring to a boil. Cook for 15 minutes or until tender.