Asparagus Quinoa Casserole

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Jamie and I try to watch our carbs, in an effort to keep our weight under control. Admittedly, I am powerless against a Cadbury egg of any type, but whenever we find something great that fits into our meal plans, we're always excited… this is a twist on the old Broccoli and Rice Casserole from church potlucks gone by… because quinoa is such a great source of protein, it helps keep the carbs down, instead of using rice, but often fills the same craving, when it hits.

10 oz can Cream of Asparagus soup
1/3 C mayo
2 T milk
1 1/4 C Shredded Cheese
1/2 t sugar
1/4 t black pepper
Dash nutmeg
2 C cooked asparagus, cut into 1″ pieces
1 1/2 C cooked quinoa (see below)
Grated Parmesan cheese for garnish

Prepare Quinoa:

3/4 C Quinoa
1 1/2 C Water
Dash of salt

Rinse quinoa in a fine sieve until water runs clear. In small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 15-18 minutes, or until fluffy and the white tail is visible. Fluff with a fork.

Prepare Casserole Filling:

Preheat oven to 350 degrees and coat dish with cooking spray. (I did 4 large-ish ramekins, you could do an 8×8 casserole)

In large bowl combine the soup, mayo, milk, shredded cheese, sugar, pepper, and nutmeg until well mixed.

Stir in quinoa and asparagus.

Spoon mixture into prepared casserole. Sprinkle on some Parmesan and bake for 30-35 minutes or until bubbly on the edges and golden.

Enjoy!

Notes from me:

• I could totally have claimed I made my own Cream of soup, but the reality is, I'm too busy for that. Campbell's it is!
• Mix the quinoa and asparagus in while still warm; it helps schmooze all the yumminess together
• We actually really like the frozen Trader Joe's asparagus, which is what I used for this… I imagine it would be divine with fresh, and just might have to try it next time I get my hands on some!
• I used 30 spears for 2 cups. (Yes, I counted, that's just how much I love you!)
• I cut the frozen spears into bite-sized pieces, about 3/4″ each. Nuked them for 3 minutes with some water to unfreeze and cook them