This dish is seriously an ode to the Minnesota hotdish, but it is actually heavy and isn’t full of noodles and canned goods. It brought me right back to sitting at my grandparents kitchen table eating something like tuna hotdish or goulash. After making this I really want to do more of the casserole/ hotdish healthier on this blog. I mean, I do live in Minnesota.
Ingredients
4 cups quinoa, cooked (which is about 2 cups uncooked quinoa)
1 Tablespoon coconut oil
5 cups lightly steamed organic broccoli (frozen if needed)
1 cup mushrooms, chopped
1 onion, diced
1 cup sour cream
2 Tablespoon organic mayonnaise or grapeseed oil Vegenaise
1 cup raw cheese
1 cup goats milk or coconut milk
1/4 teaspoon stevia
salt and pepper to taste
Chopped parsley for garnish, optional
OPTION: Adding cooked shredded or chopped chicken. I always do this and have an entire meal in one dish!
Directions
Preheat oven to 350. Take out a 9×13 inch pan for later
Saute the mushrooms, onion, in coconut oil on medium high heat for five minutes or until the onions are cooked through.
In a large bowl, combine sour cream, goats milk, mayonnaise, cheese, stevia, and salt and pepper. Mix until combined. Add the cooked quinoa and steamed broccoli. Stir until combined. Pour into the 9×13 inch pan and bake for 30 minutes or until heated through. Garnish with parsley before serving.
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