Vegan Quinoa and Broccoli Casserole

This vegan quinoa and broccoli casserole is so creamy, tasty, healthy, gluten-free and super easy to make.

2 cups vegetable broth (500 milliliters)
1 cup almond milk (250 milliliters)
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon nutmeg
½ cup rice flour (90 grams)
1,8 ounces or 50 grams of dried tomatoes
3 cups of broccoli (250 grams)
1 cup water (250 milliliters)
1 cup quinoa (200 grams)
1 teaspoon nutritional yeast
Salt to taste (optional)

View the full recipe at Minimal Eats →