What you will need:
1 and a half cups quionoa
3 cups veggie broth
1 onion, chopped (optional)
3 gloves garlic, minced (optional)
2 tbsp olive oil
1 bunch broccoli, diced small, stem and all
1 tbsp flour (I use gluten free flour)
1 large tomato, diced
three quarters of a cup soy/rice milk
half tsp sea salt
half tsp dried parsley
1 cup bread crumbs (optional. I use gluten free ones)
1 cup vegan cheese, shredded (I used Cheezly which you can buy at PAWS)
Preheat the oven to 180 Celsius
Simmer quinoa is vegetable broth, covered, until done and liquid is absorbed. This should take about 15 mins.
In a medium sized pan, heat oil and add broccoli and tomato. Cook for 3-4 mins, stirring frequently.
Add flour, stirring to coat well. Add soy/rice milk and salt. Stir for about 3 mins.
Combine quinoa with broccoli and soy milk mixture with half of the vegan cheese in a large casserole dish.
Sprinkle the other half of the vegan cheese on top, along with the parsley and breadcrumbs, if using.
Bake for about 10 minutes. If your oven, like mine, has a grill plate above the oven shelves, turn it on for about 5-10 mins, on medium heat to give the top of the dish a golden colour.
Serving proved to be a bit of challenge, as it fell apart a bit, but here is a photo showing what it looks like on the inside.