Quinoa With Broccoli Cheese Bacon Recipes

QUINOA WITH BROCCOLI, CHEESE & BACON

Steps:

• Heat oil in large saucepan on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add quinoa; cook and stir 1 min.
• Add broth; stir. Bring to boil; cover. Simmer on medium-low heat 18 min. or until quinoa is tender. Stir in broccoli; simmer, covered, 2 to 3 min. or until broth is absorbed and broccoli is crisp-tender.
• Top with cheese and bacon.

BACON & BROCCOLI QUINOA

Steps:

• Before you begin, rinse your quinoa off under cold water. Rinse and then shake dry.
• Next, add your quinoa and water to a pot over medium-high heat on the stove. Cover and bring to a boil. Once boiling, reduce heat to low and continue to simmer covered about 10 to 15 minutes.
• While your quinoa simmers, place your bacon pieces in a drizzle of EVOO in a skillet over medium-high heat. Allow bacon pieces to crisp up. After they're crispy, add in your chopped shallot and a pinch of salt and pepper. Saute the shallot a minute or two.
• Next, sprinkle in your flour and whisk a minute.
• Next, whisk in your milk and continue to whisk until sauce begins to thicken up. Once sauce starts to thicken up, whisk in your cheese and continue whisking until incorporated.
• Take your cooked quinoa and pour it into your skillet with your bacon cheese sauce. Stir in the quinoa and stir in your broccoli florets. Sprinkle in your Parmesan cheese.
• Remove from heat and serve immediately with maybe a little more Parm.

CHEESY BROCCOLI QUINOA

Steps:

• Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
• Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.

QUINOA AND BROCCOLI CASSEROLE

Steps:

• Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
• Position a rack in the middle of the oven and heat to 350 degrees F.
• Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
• Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
• Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
• Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
• Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
• Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.