Hey friends! Happy Wednesday! I’m feeling really excited because it seems like I’m on a good schedule with cooking and posting recipes. You see, I have NO idea how other bloggers schedule their posts and plan their recipes…and for a long time that kept me from actually taking this seriously. But a month or so ago, after feeling really overwhelmed with lots of life events, and after reading yet another Brene Brown book (Brene is queen)…I thought “you know what? Who cares how everyone else does it?!” I figured out a system that works for me that may change and become more effective over time…but for now it works and I’m happy with that! Couldn’t that mindset be applied to so many areas of life too?! School, work, family life…the list goes on. Basically—YOU DO YOU!

So today I’m bringing you this super creamy, delicious, you-could-swear-there-was-heavy cream-in-it Broccoli Quinoa Casserole! But I promise, no heavy cream, no cheese…just (drumroll please….) CASHEWS & CAULIFLOWER! See, changing my name was actually a really good idea! Cashew cream blended with some Dijon takes this to the next level of flavor-town as Guy Fieri mighty say. But adding a couple scoops of roasted cauliflower really just elevates the whole dang thing!

The great thing about this recipe is that it’s the perfect meal to multitask. Oprah would be v. impressed. While your veggies are roasting-which will take around 30 minutes or so, you get everything else ready. Make your quinoa, and whip up the sauce. Then throw your steamy roasted cauliflower into your blender, with maybe a splash or two of extra water, and you’re ready to mix it all together.Now you’re only about 25 minutes away from a party in your mouth!

Quinoa not your thing? Try brown rice, pasta, farro…seriously YOU DO YOU. I guess that’s the theme of this post now?! You could also add in some spinach, shredded carrots, double the broccoli…whatever your taste buds are craving and your little heart desires—you can make it happen. This is a very forgiving recipe to begin with so it can be easily customized to fit your liking.

Broccoli Quinoa Casserole

Alix | July 2019

prep time: 15 Minutes

cook time: 50 Minutes

total time: 1 hour 5 minutes

Servings: 8

Ingredients:

1 Head of Brocoli, cut into florets

2-3 Cups Cauliflower Florets, or about 1/2 of a large head of cauliflower

1 Cup Quinoa, cooked according to package instructions

1 Cup Raw Cashews

1/2 Cup Water

1/4 Cup Nutritional Yeast

1/4 Cup Dijon Mustard

2 Cloves Garlic

2 TBS Olive Oil, separated

1 tsp + salt

1/2 tsp + pepper

1/2 tsp Pepper

1 Cup Gluten Free Bread Crumbs (For extra flavor, try adding a drizzle of olive oil, salt, pepper, garlic powder and/or cayenne to your bread crumbs!)
Instructions:

Preheat your oven to 425 and line 2 baking sheets with parchment paper or aluminium foil.

Chope yor broccli and cauliflower into florets. In two separate bowls, drizzle each with 1 TBS olive oil, salt and pepper. Roast your cauliflower for 30 minutes, flipping half way. After flipping, add your broccoli to the oven.

While your veggies are roasting prepare your quinoa. I usually cook 1 cup of quinoa with 2 cups of water for about 15 minutes, or until all the liquid has been absorbed. Quinoa should be fluffy!

Begin making your sauce by adding your cashews, water, nutritional yeast (if using), mustard, garlic, salt, and pepper to a high speed blender. If you don't have a high speed blender I would recommend soaking your cashews for a couple of hours or overnight.

When your veggies are done roasting, add your roasted cauliflower to your blender/sauce and blend until smooth and creamy. You may need to add a little bit more water. I was fill a half cup or so and slowly drizzle until you have a smooth and pourable consistency. Taste and adjust seasonings.

Combine your quinoa broccoli, and sauce into a 9x13 casserole dish that has been lightly coated/sprayed with oil. Make sure the mixture is well combined and sauce is evenly incorporated.

Sprinkle your bread crumbs/bread crumb mixture over top and bake, uncovered, for approximately 20-25 minutes. Let cool, then dig in!