Recipe: Broccoli-Quinoa Casserole

My picture does not do this meal justice! I'll admit this now!
This meal was simply to make, and tasted amazing! I think that I will play around with it next time, by adding some more spices to it, as well as perhaps some tuna?

The best thing is this: It can be a great side dish, or a main course. It can be made gluten free, or filled with as much gluten as you want, and it will still be healthy!

Ingredients:

10oz can cream of broccoli (or any cream of soup)
1/3 cup mayonnaise
2 tablespoons milk
1 1/4 cup shredded cheese (whatever flavor, I used a colby mix)
1/2 teaspoon splenda (I didn't use any sugar)
1/4 teaspoon black pepper (I didn't use this either)
Dash of nutmeg
2 cups cooked broccoli
1 1/2 cups cooked quinoa
freshly grated Parmesan cheese

To cook quinoa:
3/4 cup quinoa
1 1/2 cup water

Rinse quinoa until water runs clear.
In small saucepan, combine the quinoa, water and dash of salt. Bring to boil over high heat. Reduce heat to low and cover.
Cook for 18-20 minutes or until fluffy. Fluff with fork.

Preheat oven to 350* and coat a shallow 8x8 casserole dish with vegetable cooking spray.

In a large bowl, combine soup, mayonnaise, milk, cheese, splenda, pepper and nutmeg until well mixed. Stir in quinoa and broccoli.
Spoon mixture into prepared dish. Sprinkle Parmesan and bake 30-35 minutes, or until bubbly on edges and golden.

Enjoy!