HEALTHY, AND A WEE-BIT CHEESY, QUINOA AND BROCCOLI BAKE

Combine the quinoa, water, ½ teaspoon of salt, and the olive oil in a large saucepan.  Bring to a boil.  Reduce to a medium low and cover the pot.  Cook for 15 minutes until all of the liquid is absorbed and the ‘germ’ has popped out of the quinoa.  Place the quinoa in a large bowl.

Place the broccoli florets in the same pan that you cooked the quinoa and cover with water by ½”.  Bring to a boil and cook for 3-5 minutes until the florets are bright green and crisp tender when pierced with a fork.  The broccoli will continue to cook in the casserole so do not over cook now.  Drain the broccoli and add to the bowl with the quinoa.  Toss.

Add the butter to the same pan and cook the onions and garlic over medium high heat until soft and fragrant, about 2-3 minutes.  Add the mushrooms and another ½ teaspoon of salt and cook for 4-5 minutes, stirring frequently, until they are soft and have released most of their moisture.  Add this mixture to the bowl with the quinoa and broccoli.  Add the cannellini beans. Toss.

Preheat oven to 375 degrees.  Coat a 9” x 13” baking dish with non-stick spray.

Combine the cottage cheese, yogurt, milk, ½ cup of the parmesan, 1 ½ cups of the Jarlsberg, the remaining teaspoon of salt, black pepper, and Italian seasoning in a small bowl and stir to combine.  Add it to the mixture in the bowl and toss until everything is well mixed.

Spread this mixture evenly in the prepared baking dish and bake for 25-30 minutes until hot, bubbly, and lightly browned on top.  Serve hot.