Cheesy Broccoli Potato Bake
4 medium potatoes (Purple Viking, Yukon Gold or Ruby Crescent)
½ cup red onion
1 ½ cups chopped broccoli florets
2 cups quinoa
½ cup almond milk (unsweetened)
½ fresh basil (optional)
1 cup raw vegan cheese
Sea salt, peppercorn, and cayenne, to taste
Step 1: Bake potatoes for 1 hour in the oven at 425° F)
Step 2: In a medium saucepan, combine quinoa and broccoli with a little-salted water and cook, covered for about 3 minutes. Remove the broccoli and set aside, continue cooking the quinoa until soft, about 9 more minutes. Drain and set aside in a large bowl.
Step 3: Preheat the oven to 400°F.
Step 4: Cut the potatoes in half, lengthwise; lightly mash the flesh with a potato masher.
Step 5: Add the almond milk, sea salt, peppercorn, and cayenne.
Step 6: Toss on raw vegan cheese (and chives if desired).
Step 7: Spoon the potato/quinoa mixture back into a glass pan. Top with the cooked broccoli and remaining cheese on top. Bake for 5-10 minutes, or until heated through and the cheese is melted.