In the Midwest we call ’em casseroles, other parts of the country know them as “hot dish.” No matter what you call it, the concept of a handful of nutritious ingredients, smothered in some kind of sauce, and baked until bubbling hot is universally comforting. My husband and I have fully committed to Lame Old People status, making a casserole on Sunday nights and excitedly bringing leftovers to work for the next two days.
Chicken and rice is probably the most classic casserole combo – it has just enough broccoli to pretend like it’s healthy, but the 3 cups of cheese inside says otherwise. Here I’ve cleaned it up, swapping the dairy for a vegan nacho cheese made with cashews and Bob’s Red Mill nutritional yeast, (recipe here) and using Toasted Quinoa* instead of rice – thereby upping the protein and lowering the overall glycemic index without sacrificing a bit of flavor.
*Sadly this product is no longer sold, but I highly recommend toasting your quinoa seeds in a dry pan for 5-6 minutes over medium heat before washing them, and then cooking them. The difference in flavor is well-worth the extra time.
While I did receive the Bob’s Red Mill nutritional yeast and I Heart Keenwah Toasted Quinoa in this recipe for free, I was not compensated for this post. Some of the links in this post are affiliate links, which means if you click and make a purchase I my earn a commission.
Nacho Chee-zee Toasted Quinoa Casserole
Ingredients
- 3 cups cooked quinoa toast & rinse before cooking
- 8 oz fresh or frozen broccoli florets
- 1 batch Nacho Chee-Zee Sauce link above
- 1 package plant-based chicken Upton's Naturals Seitan, Gardien, or Beyond Meat
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees and grease an 8" square baking dish.
- Steam broccoli for 3-5 minutes – until tender. Then chop.
- In a large bowl, combine the broccoli, quinoa, chee-zee sauce and "chicken" until everything is coated in sauce.
- Transfer mixture into baking pan, and bake 20-30 minutes until hot, and the top has formed a crust. Salt and pepper to taste, then serve.
