Christmas Wreath Broccoli Quinoa Bake

Ingredients

• 185 g Quinoa
• 185 g Short-grain brown rice
• 960 ml Low-sodium chicken broth or vegetable broth
• 15 tbsp Olive oil
• 1 piece(s) Onion
• 2 piece(s) Garlic
• 305 g Low-fat, low-sodium cream of mushroom soup
• 240 ml Low-fat milk or plant-based milk
• 540 g Fresh broccoli or mixed vegetables
• 113 g Low-fat cheddar cheese
• 57 g Parmesan cheese
• 0.5 tsp Dried thyme
• 0.5 tsp Ground nutmeg
• 1 tsp Black pepper
• 1 tsp Sea salt
• 5 cup Chopped fresh parsley (optional)
• 60 g Cherry tomatoes (optional garnish)
• 30 oz Sliced carrots (optional garnish)
• 10 cup Cranberries (optional garnish)

Instructions

1. Preheat the oven to 190°C and grease a 9×13-inch baking dish with olive oil.
2. Bring quinoa, brown rice, and all of the broth to a boil; reduce to low, cover, and simmer until tender. Remove from heat and let stand.
3. Heat olive oil in a skillet over medium heat; sauté the onion until softened and translucent. Add the garlic and dried thyme and cook briefly.
4. In a large bowl, mix cream of mushroom soup, milk, the remaining broth, the sautéed onion and garlic, and ground nutmeg. Season with sea salt and black pepper.
5. Stir in the cooked quinoa–brown rice mixture until combined, then gently fold in broccoli or mixed vegetables.
6. Pour into the baking dish and spread evenly.
7. Sprinkle the top with reduced-fat Cheddar and Parmesan cheese.
8. Bake until the cheese is golden and bubbly and the vegetables are tender.
9. Let rest, then sprinkle with chopped parsley (optional).

Storage and Meal Prep Tips