Quinoa Broccoli Casserole

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 teaspoon olive oil
• 1 teaspoon salt
• 2 cups chopped broccoli
• 1 (10 ounce) can low-sodium cream of mushroom soup
• 1 cup shredded Cheddar cheese
• 1/2 cup French-fried onions
• 1/2 cup light sour cream
• 1 teaspoon lemon pepper
• Salt and ground black pepper to taste
• 1/2 cup French-fried onions

Directions

Place quinoa in a bowl; pour in enough water to cover. Soak for 30 minutes. Drain and rinse several times.

Bring quinoa, water, olive oil, and 1 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and the water has been absorbed, about 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.

Stir broccoli, cream of mushroom soup, Cheddar cheese, 1/2 cup French-fried onions, sour cream, and lemon pepper into cooked quinoa; season with salt and black pepper to taste. Spoon quinoa mixture into the prepared baking dish.

Bake in the preheated oven until heated through, 10 minutes. Sprinkle with 1/2 cup French-fried onions and bake until topping is lightly browned, about 5 more minutes.