Ingredients

The following ingredients have 6 Servings
  • 2 bags Success Tri-Color Boil-in-Bag Quinoa
  • 4 cups broccoli, chopped into 1” pieces
  • 1 15oz can cannellini beans or white beans
  • 1 1/2 cup shredded extra sharp cheddar, divided
  • 2 cups milk (whole milk, 2% or skim)
  • 4 oz cream cheese (regular or low fat)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt

Instruction

  • Preheat the oven to 400 degrees.
  • Bring a large pot of water to a boil.
  • Add the quinoa and set a timer for 8 minutes.
  • After 8 minutes, add the broccoli to the pot of quinoa. Continue to cook the quinoa and broccoli together for 2 minutes.
  • Drain the quinoa and broccoli and set them aside.
  • Add the milk to the empty pot and cook over low heat until the milk is warm.
  • Add 1 cup of shredded cheese, cream cheese, onion powder, garlic powder, and salt.  Stir over low heat for 2-3 minutes until the cheese is melted.
  • In a casserole dish, add the cooked quinoa, broccoli, cannellini beans, and milk mixture. Stir until combined.
  • Top with remaining shredded cheese.
  • Bake for 30 minutes or until the cheese is bubbly and golden brown.