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This Broccoli Quinoa Casserole is a delicious, healthy, comfort food! It’s quick and easy to make. You can also double the recipe and use a 9 x 13″ pan for a larger crowd.
Thank you, Debbie, for sharing this wonderful recipe!
10 oz. package frozen, chopped broccoli
1 1/12 cups quinoa, cooked and cooled (Measurement is for quinoa after it is cooked. If you have a rice cooker, use 1 part quinoa to 2 parts water.)
1 cup low fat cottage cheese
3 T. white whole wheat flour
Salt, to taste
Pepper, to taste
Shredded parmesan (I forgot to buy shredded parmesan, so I used grated instead)
Preheat oven to 350 degrees. Spray a 2 quart casserole dish with cooking spray.
Heat broccoli according to package instructions.
While broccoli is cooking, beat eggs in a large bowl. Add in the cooked quinoa, cottage cheese, and flour. Season with salt and pepper.
When broccoli is finished cooking, drain it well and fold it into the quinoa. Scoop mixture into prepared casserole dish. Bake for 30 to 35 minutes. Sprinkle parmesan cheese on the top for the last 5 minutes.
This is a classic potluck salad recipe! There are variations that use cashews instead of sunflower seeds, red onion instead of white onion, but bacon, crisp broccoli, and a slaw dressing are always the base of this delicious salad. This version came from my Aunt Vicki!
1 head broccoli (I use a little more. Sometimes, I’ll buy the bag of already cut broccoli.)
1 lb. bacon
1/2 cup sunflower seeds
1 cup raisins
1/4 cup white onion, chopped
Cut the broccoli into bite-sized pieces and rinse well. Microwave until it’s crisp. Fry and chop the bacon. Combine the broccoli, bacon, sunflower seeds, raisins, and onion in a serving bowl.
1 cup mayo
2 T white vinegar
1/4 cup sugar
Mix all of the dressing ingredients together and add to the salad. Mix well. Refrigerate for 1 hour before serving.