Broccoli-Cauliflower Casserole w/ quinoa, spaghetti and basil
Ingredients:
10 Ounces Broccoli Florets, 2 medium crowns 10 Ounces Cauliflower Florets, one small cauliflower 1 Red Bell Pepper 4 Tbs. Olive Oil, divided 3 Pinches Salt and Pepper, divided 1/2 Onion, medium size 6 Ounces Mushrooms 1 Cup Basil, firmly packed, fresh 2 Tbs. Parmesan Cheese, grated 4 Tbs. Vegetable Stock 1 Clove Garlic, a fat one or two small 4 Cups Cooked Quinoa, recipe here 3 Cups Cooked Whole Wheat Spaghetti, recipe here
Heat Oven To 375°
Cut broccoli and cauliflower into florets.
Wash well and spin dry.
You can just drain dry if you don't have a spinner.
Cut red pepper into thin slices.
Place both florets & red pepper into a bowl.
Add a tablespoon of oil.
Add a pinch of salt and pepper.
Mix and toss ingredients together.
Place vegetables onto a sheet pan.
Reserve until needed.
Note: This recipe offers a great way to use up cooked quinoa and spaghetti that you may have had sitting around the fridge for a few days.
Measure & place spaghetti onto a cutting board.
Chop spaghetti into small pieces.
Note: It doesn't matter if some pieces are larger or smaller than the others.
Place spaghetti and quinoa into a three quart baking dish.
Peel onion and slice in half.
Cut one half into a medium size dice.
Clean off the mushrooms.
Cut the mushrooms into thin slices.
Place a large pan over high heat on the stove.
Add oil and let heat for a few seconds.
Add cut onion and mushrooms to the pan.
Let ingredients sizzle in the pan for a few seconds.
Cook and stir ingredients for a few minutes.
Add a pinch of salt and pepper.
Onion and mushroom should turn a deep golden brown.
Remove pan from heat and let rest until needed.
Peel and chop garlic.
Measure basil and cheese.
Add basil, cheese, garlic, 2 tablespoons oil, vegetable stock and a pinch of salt and pepper to a blender cup.
Puree ingredients together.
Add onions and mushrooms to the baking dish.
Add basil puree to the dish.
Using clean hands, mix & toss ingredients together.
Spread mixture evenly over the baking dish.
Place casserole and vegetables into the hot oven.
Bake both of them for 25 minutes.
Remove them both from the oven.
Quinoa-spaghetti casserole will be hot and the top will begin to brow.
