Broccoli-Quinoa Casserole

So, my broccoli-quinoa casserole is really just a broccoli-rice casserole made with quinoa instead of rice. And lots of cheese. As much as I have on hand.

This is one of those make-things-up-as-you-go recipes that I threw together when my parents and in-laws were visiting, and they bought three different types of cheese. Seriously. I'm not exaggerating. There may have been four.

Still, this is one of those recipes that I tend to throw together when I sort of have the ingredients... I'll try to list my substitutions and get as close to accurate measurements as I can, but keep in mind, this is kind of a "what looks right" kind of deal.

Broccoli-Quinoa Casserole

1-2 cups of quinoa* (or rice)
1-2 cups broccoli
1 can cream of mushroom/celery/chicken soup (optional -- can substitute milk, cream, or sour cream if the mixture looks dry to you)
1 handful cheese curds
1/2-1 cup grated/shredded cheese 1 (cheddar is good)
1/2-1 cup grated/shredded cheese 2 (mozzarella or meunster are good)
salt & pepper to taste (I'm actually a fan of Greek seasoning in this dish as a replacement for plain ol' salt and pepper)
shredded cheese to top the dish with

Directions:

1. Cook quinoa/rice according to package directions. If you are cooking quinoa, then you can throw the broccoli in with it to cook. I've never tried this trick with rice -- I probably will next time. In any case, this is the time to cook the broccoli -- if I'm not mixing it with quinoa, I cook it in the microwave for 6 minutes with a couple tablespoons of water.

2. Mix all ingredients together. I just mix everything in the baking dish I'm going to use -- sure it's a little redneck, but it saves washing a mixing bowl.

3. Top with -- you guessed it -- shredded cheese (optional -- this mostly makes it look pretty, and it's handy for telling when the dish is "done").

4. Bake at 350 deg. until heated through or until cheese is bubbly.

Tastes good with stuffed meatloaf.

*Quinoa, in case you aren't familiar with it, is a grain that is a complete protein. Its nickname is "Aztec gold," and, yes, it is expensive, but it does make this casserole a much more filling dish.