Broccoli-Quinoa Casserole

1 C. Sour Cream (or progresso makes a gluten free cream of mushroom soup that you can use instead)
1/3 C reduced fat mayo
2 T milk
1 1/4 C shredded cheese
1/2 tsp splenda or sugar
1/4 tsp pepper
2 C cooked broccoli
1 1/2 C cooked quinoa
freshly grated parmesan cheese

To cook Quinoa:
 3/4 C quinoa
1 1/2 C water
1/4 tsp salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.,  Cook for 18-20 mins, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 and coat a shallow 8x8 casserole dish with cooking spray.

In a large bowl combine the sour cream, mayo, milk, cheese, splenda, and pepper until well mixed.  Stir in the cooked quinoa and broccoli.  Spoon mixture into casserole dish.  Sprinkle with parmesan cheese and bake for 30-35 mins. or until bubbly on the edges and golden.  Add chicken to make a meal.