Wednesday , October 27 2021
Broccoli Gratin 1

Broccoli Gratin

Recipe from Julia Martin |
Featured in Feast 33 – February 2018



2 cups of vegetable stock or water
1 cup of quinoa, rinsed under running water in a mesh sieve for a minute and drained
450g of broccoli florets
2tbsp of olive oil
3/4tsp of salt 

10 twists of freshly ground black pepper
1/4tsp of chilli flakes
1 cup of unsweetened plain almond milk
1/2tbsp of soya spread or 11/2tsp of olive oil
1 clove of garlic, crushed or minced
1 slice of whole wheat bread
1tbsp of nutritional yeast

1. Preheat oven to 200°C. Line a large, rimmed baking sheet with parchment paper

2. Bring the vegetable stock or water to the boil in a heavy-bottomed, medium-sized pan. Add the quinoa, reduce heat to low, and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes

3. Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with the olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelise on the edges

4. Tear the bread into bite-sized pieces and put them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the soya spread or olive oil. Add the garlic and cook until just fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool

5. Reduce the oven heat to 175°C. Add the salt, pepper and chilli flakes to the pot of quinoa, and stir to combine

6. Pour in the almond  milk and add the nutritional yeast. Stir until the yeast and milk are evenly incorporated in the quinoa

7. Pour the ‘cheesy’ quinoa into a 9-inch/22cm square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the breadcrumbs

8. Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.

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