I love this cookie cutter I received from my sister for my birthday last summer. I used it to make a fun garnish for this meal.

Container: EasyLunchBoxes

Left Side: Fox – Gouda, white Cheddar, food safe marker, quinoa with broccoli and cheese (see recipe below)

Top Right: Coriander carrots (see recipe below)

Bottom Right: Green grapes

Quinoa, Broccoli and Cheese Casserole (6 servings)

1 1/2 cups quinoa, rinsed in a fine sieve
2 tbs olive oil
1 large onion, chopped
2 medium broccoli crowns, cut into bite-size pieces
1 cup grated sharp cheddar cheese
Salt and pepper to taste

Preheat oven to 375 F.

Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa, cover, and simmer gently until the water is absorbed, about 15 minutes.

Meanwhile, heat the oil in a large skilled. Add the onion and saute until golden. Add the broccoli and about 1/4 cup water. Cover and steam until the broccoli is just a little more than tender-crisp, 5 to 7 minutes.

In a mixing bowl, combine the cooked quinoa with the broccoli mixture and half the cheese. Season with salt and pepper and stir well. Transfer the mixture to a lightly oiled, shallow 2-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, 20 to 25 minutes.

Coriander Carrots (4 servings / serving size 1/2 cup)

1 lb carrots,sliced
1 tsp vegetable oil
1 tsp ground coriander
Juice of 1 lemon
1/4 cup water

Saute carrots in oil in nonstick pan until golden.

Add coriander, lemon juice, and water. Bring to a boil and simmer until carrots are tender-crisp. Watch this carefully; carrots burn easily if the heat is too high.