I'm discovering that quinoa is my super food for running. Every time I eat quinoa the night before I run I feel AMAZING. Since I still have a lot of long runs to finish before the marathon I need to mix up my Quinoa Burrito Bowl for something else. In comes my new Broccoli Quinoa Bake. It has all the carbohydrates, iron and protein I need to stock up on before my double digit runs!
Broccoli Quinoa Bake
- 2 cups quinoa, uncooked
- 2 cups mushrooms, chopped
- 2 cups broccoli, chopped
- 1 clove garlic
- 1 cup cashews, raw & unsalted
- 1 cup water
- 1/3 cup nutritional yeast
- 1 jar pasta sauce
Cook the Quinoa
Cook 2 cups of quinoa in your rice cooker or on your stove top according to the package directions.
Cook the Broccoli
You can go about this two ways - if you use frozen broccoli, no need to cook, just toss 3 cups into a large casserole dish. Add in the chopped mushrooms as well.
If you are using raw broccoli you can either steam it or boil it. I usually steam because it uses less water (things you learn living in a drought in California). When done, add to a large casserole dish and mix in 2 cups of chopped mushrooms.
Make the Cashew Cheese Sauce
In your Vitamix, food processor, or blender, combine 1 clove of garlic, 1 cup of raw, unsalted cashews, 1 cup of water, and 1/3 cup of nutritional yeast and blend together. Pour the sauce over the broccoli and mushrooms.
Mix and Bake
Once the quinoa is done cooking, add to the casserole dish with a jar of your favorite pasta sauce and mix everything together.
Cover the casserole dish with foil and bake at 350 degrees for 45 minutes.