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March 10, 2012 Food Recipes

Asparagus Quinoa Casserole

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.

Adapted from Eating Well, Living Thin

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

(I forgot to put the cheddar cheese in the pic… imagine it, OK?)

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


4 Comments

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Comments

  1. Jen says

    March 10, 2012 at 1:20 pm

    This looks amazing!

    And I just have to comment about your ‘tall’ warning. I too am tall and people tell me that I must give them the same warning.

    Yeah, tall girls! 🙂

    Reply
    • Lizz says

      March 10, 2012 at 1:27 pm

      When I first met a bloggy friend last summer, she even mentioned my height in her post-conference rundown, so I have since added it to all applicable bios online! LOL It just makes things easier for everyone!
      Thanks for stopping by!

      Reply
  2. Miranda says

    December 11, 2012 at 5:21 pm

    I loved this recipe! YUMMY. Thank you for sharing. 🙂

    Reply
    • Lizz says

      December 11, 2012 at 5:29 pm

      Yay! I love to hear this!
      Actually, I think we’ll have it for dinner tomorrow…

      Reply

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Welcome, I'm so glad you're here! Thing number one, I'm tall. I've been told I should have a warning on my blog, so here it is! I am taller in real life than I appear on the internet. Want to know more than this "short" version? Go here to read more about me and my family, and for links to some of my favorite posts.
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