Rinse quinoa and put into rice cooker. Pour 3 cups of water in and turn on. Fluff with fork when done.
Rinse broccoli then cut it into smaller bite sized pieces. Place broccoli in a pot and then fill with water until broccoli is covered. Cook over medium heat until broccoli is tender. Then drain water.
Preheat oven to 350*
In a large bowl mix together using large spoon: cream of broccoli soup  mayo/Greek yogurt  cheese  agave  pepper  nutmeg.
Stir in cooked broccoli and quinoa.
Spoon mixture into casserole dish.
Sprinkle Parmesan cheese over top of casserole.
Bake for 35-40 minutes.
- 10oz condensed cream of broccoli soup
- 1/3 cup mayo or Greek yogurt
- 2 tbsp milk
- 1 1/4 cheddar cheese
- 1/4 tsp agave
- 1/4 tsp black pepper
- Dash nutmeg
- 2 cups cooked broccoli
- 1 1/2 cups cooked quinoa
- Parmesan cheese