Quorn’s products are made from a naturally occuring protein in the fungi family. The protein is harvested in a fermentation process similar to brewing beer. Because our products are soy-free, they’re naturally non-GMO and have a superior taste and texture to other meat alternatives. Compared to meat, Quorn has about half the calories and fat yet is very high in fiber and protein. All products are frozen make a wonderfully easy, healthy substitution in all your favorite recipes. We’re certain you’ll love Quorn!
This was my first time trying Quorn, but I’ll be purchasing it again. It was so easy to use, and it’s nice to find another vegetarian protein option that doesn’t have soy in it. The texture was good, and it tasted absolutely wonderful in this casserole! This quinoa casserole is absolute comfort food – perfect for these chilly days!
Broccoli Quinoa Casserole
Healthy, cheesy comfort food without any of the guilt!
1 cup quinoa
1 T fajita seasoning mix
1 bag frozen broccoli
1/3 cup Panko or Italian breadcrumbs
1 package Quorn Chicken Strips
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 2% milk
1 1/2 cups shredded cheddar cheese, divided
1/3 cup sour cream
Preheat oven to 350 degrees F. Lightly oil an 9×13 (or two 8×8 if you want one for now and one to freeze for later) baking dish or coat with nonstick spray.
In a large saucepan of 2 cups water and the fajita seasoning mix, cook quinoa according to package instructions. Within the last 5 minutes of cooking time, add broccoli and Quorn on top and steam until cooked through.
Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 34 minutes. Stir in quinoa, broccoli, Quorn, 1 cup cheese and sour cream; season with salt and pepper, to taste.
Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheese.