Broccoli-Quinoa Casserole

Rinse quinoa in a fine-mesh sieve until water runs clear. Combine 1 1/2 cups water quinoa and salt in a small saucepan. Bring to a boil. Reduce heat to low and cover. Cook until tender 18 to 20 minutes. Fluff with a fork.

Preheat oven to 350 degrees F (175 degrees C). Coat a shallow 8-inch baking dish with cooking spray.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli cover and steam until tender about 3 minutes. Drain.

Combine chicken cream of broccoli soup Cheddar cheese mayonnaise milk stevia powder pepper and nutmeg in a large bowl. Stir in quinoa and broccoli. Spoon mixture into the prepared baking dish. Sprinkle Parmesan cheese on top.

Bake in the preheated oven until top is bubbly and edges are golden 35 to 40 minutes.