1 10 oz can cream of mushroom (or cream of broccoli)
1/3 cup greek yogurt
2 Tbl milk
1 1/4 cup shredded cheddar cheese
1 packet splenda
1/4 tsp pepper
3 heads of broccoli
1 1/2 cups cooked quinoa
Ok, to get started I first began cooking the quinoa. I put 3/4 cup of dry quinoa into 1 1/2 cups of water on high heat until it boils. Once it begins boiling, reduce to simmer and cover. It is done cooking once the water is gone (keep an eye on it so it doesn't burn to the bottom of the pan) I also add a dash of salt in the pot.
While that is going, mix together the cream of mushroom (or broccoli, I just had mushroom on hand), greek yogurt (original calls for mayonaise, but I just can't go there, it's a personal preference), shredded cheese, splenda, and pepper in a large bowl until well combined. Then preheat the oven to 350 degrees and grease your baking dish.
Clean the heads of broccoli and chop to preferred size. Fold broccoli into the mix and add quinoa once it is finished. Combine well, and pour into the baking dish. Sprinkle parmesan cheese on top to your liking. Bake for 35-40 minutes, or until nice and browned.
Remove from oven, serve, and enjoy!
*one more note, the broccoli in the original recipe is cooked before it is placed in the casserole, but we prefer a more crunchy broccoli as opposed to mushy veggies, so I put the broccoli in raw and it was nice and crisp in the casserole. You can, however, cook it beforehand if you prefer a softer veggie :)
I served this dish with a nice summer strawberry/pecan salad! yummy!