Broccoli Pepper Quinoa Casserole

I followed this recipe but made a few changes. Are you tired of me saying that? The point is, you don't need to follow a recipe exactly as it stands. I didn't think I'd have enough broccoli and I wanted to add another vegetable for more nutrients. Next time I would add scallops or maybe chicken. Here is the original recipe. Below is what I did:

Ingredients

• 3 cups chopped broccoli
• 1 pepper (I used yellow), chopped
• 3 cups cooked quinoa (about 1 cup uncooked)
• 2 cups Cream of Celery Soup (see below)
• ½ teaspoon ground mustard
• ¼ teaspoon cayenne pepper
• 1 ½ cups mozzarella cheese, divided

Instructions

1. Preheat oven to 350 degrees.
2. Toss together broccoli and quinoa in a large bowl. Add cream of celery soup, ground mustard, cayenne pepper and ¾ cup of shredded cheese. Toss well and transfer to a 13 x 9 baking dish. Top with remaining ¾ cup of cheese and bake for 40 to 45 minutes.

Cream of Celery Soup

Ingredients

• 3 tablespoons extra virgin olive oil
• ¼ cup toasted wheat flour (or flour of choice)
• 1 cup unsweetened almond milk
• 1 cup chicken broth, low sodium
• 1/2 cup finely chopped celery
• 2 tablespoons Parmesan cheese 
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika
• 1 teaspoon sea salt
• ¼ teaspoon fresh ground black pepper

Instructions

1. Heat olive oil over medium heat. Add in flour and whisk. Cook for 2 to 3 minutes, until the mixture bubbles and begins to brown. Whisk in almond milk and vegetable broth. Cook, whisking frequently, for 5 to 7 minutes or until the mixture begins to thicken.
2. Stir in the celery, Parmesan cheese, onion powder, smoked paprika, pepper, and sea salt. Simmer for 6 to 8 minutes. Allow to cool to use in a recipe or freeze in 2 cup portions for later use.