Lemony Broccoli Mushroom Quinoa Casserole

The recipe we’re looking at today is a Lemony Broccoli Mushroom Quinoa Casserole! It’s a mouthful, filled with healthy goodness! It’s a special one that I developed while attending the Academy of Culinary Nutrition in the fall season of 2020. I am particularly proud of this one since it’s well-balanced, plant-based, gluten and dairy-free. It’s a healthy, well-rounded meal easily prepped in under fifteen minutes.

Ingredients

Without further ado, here is what you’ll need to make this recipe:

  • 2 tablespoons of avocado oil
  • 1 clove of garlic
  • 1 red onion, chopped
  • ½ cup of quinoa (either white or colored)
  • 2 packs of cremini mushrooms
  • ½ teaspoon of sea salt
  • ½ teaspoon of pepper
  • 1 head of broccoli, chopped
  • 2-3 tablespoons of fresh lemon juice 
  • ¼ cup of raw almonds, chopped
  • 4 tablespoons of chopped parsley or cilantro
  • ¾ cup of water

Now, since this recipe requires quite a number of steps, we’re going to be numbering them to avoid confusion.

Prepping

Step 1. You need to prepare your quinoa. There are two types of quinoa, white and colored. Using either one will not affect how to prepare it and the final result of the dish. Take your quinoa and rinse it under cold water to clean it. Place it in a pan and let it simmer in water over medium heat for fifteen minutes. Once this is complete, use a fork to fluff your quinoa so it’s ready for the casserole.

Step 2. You want to make sure you have chopped your mushrooms, red onion, broccoli, almonds, and parsley or cilantro. Choose which one of these leafy greens you want in your casserole and prepare them. Take all of your chopped foods and put them to the side, ready to use when the time comes. To make preparations easier, chop your other foods while the quinoa simmers to get more done at once.

Instructions

Step 3. Take your avocado oil and pour it into your pan over medium heat. You’ll want organic, unrefined avocado oil for a healthier meal. Add in your chopped red onions and garlic and sauté. Use a wooden spoon to prevent scratching your pan. Keep mixing until you notice the oil simmering and the red onion darkening in color.

Step 4. Add in your cremini mushrooms and mix. You’ll notice the mushrooms excrete their own water. Do not try to rinse out or remove this water, as it’s full of nutrients and flavor from the mushrooms. Add in your broccoli and continue mixing. If you notice the mixture dehydrating before this step, add in a little bit of water.

Step 5. Add in your cooked and fluffed quinoa. The quinoa replaces rice in this case, keeping this recipe gluten-free. Once you’ve adequately mixed in the quinoa, lower the heat, and add your final touches of lemon juice, almonds, and parsley (or cilantro). Remember, freshly squeezed lemon juice always tastes better than store-bought lemon juice.

Step 6: Give everything a final, generous mix, serve your casserole, and enjoy!

If you liked this recipe, and you want to start adding more plant-based foods to your plate, you can check out this 5-part plant-based series. Adding more plant-based foods to your plate can have many benefits.

Stay healthy,

Eva