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–+ servings

Quinoa Tuna Casserole

Adapted slightly from Eating Well...Living Well
Servings 4

Ingredients

  • 3/4 cup uncooked quinoa
  • 1 1/2 cups water
  • 1/4 teaspoon salt
  • 2 cups fresh broccoli cooked OR frozen broccoli, thawed
  • 1 can tuna drained (optional)
  • 1 can 10 ounces condensed cream of mushroom soup
  • 1/3 cup Greek yogurt
  • 2 tablespoons milk
  • 1 1/4 cups shredded cheddar cheese
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • Pinch each of nutmeg and salt
  • Shredded Parmesan cheese

Instructions

  • Preheat oven to 350 degrees. Grease an 8x8 inch casserole dish with cooking spray.
  • Rinse quinoa. Place in a pot with water and 1/4 teaspoon of salt. Bring to a boil; cover, reduce heat medium-low and simmer for 18-20 minutes, or until water is gone. Fluff with a fork and allow to cool slightly. (Alternatively, use 1 1/2 cups leftover cooked quinoa.)
  • In a large bowl, combine soup, yogurt, milk, cheese, sugar, paprika, pepper and nutmeg. Add cooked quinoa, broccoli and tuna. Check for seasoning - I found mine needed a pinch of salt and a wee bit more pepper! Spoon into prepared casserole dish and sprinkle with a few tablespoons of Parmesan cheese. Bake for 35-40 minutes, or until the top is bubbly and golden.