quinoa stuffed broccoli leaves and haddock (5)

12 large broccoli leaves
1/2 cup quinoa
1 cup vegetable broth (I used broth from the boiled broccoli leaves)
1/2 cup chopped onion
2 Tbsp minced garlic
1/2 cup broccoli slaw (made from your broccoli stems
1 egg beaten
1 cup shredded pepper jack cheese (I used Kraft brand because it is Gluten Free)
Your favorite marinara sauce (about 24 ounces)

Remove hard stems from broccoli leaves. Bring 6 cups of water to boiling and add broccoli leaves. Boil 3 minutes. Drain reserving 1 cup of liquid if desired to make the quinoa. Rinse in cold water and set aside on paper towels.

Return broth to same pot used for boiling and add quinoa, onion, garlic, and broccoli slaw. Bring to boil, cover and reduce heat and simmer about 20 minutes until quinoa is done and liquid is absorbed. Let quinoa cool.

Place egg and cheese in medium mixing bowl. Add quinoa mixture and mix until well blended. Stuff broccoli leaves.

Spread marinara sauce in a thin layer at the bottom of a baking dish*. Place stuffed broccoli leaves on top of marinara sauce then cover the leaves with the remaining sauce. Bake in a 350 degree F oven for about 30 minutes.

*I cooked mine in the crock pot on low for 5 hours.



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