PREP: Rinse quinoa in a sieve. Onion quartered and thinly sliced. Broccoli cut into bite-sized pieces. Tomatoes/olives sliced.

Preheat the oven to 400°F.

Simmer 3 cups water in a medium saucepan. Stir in quinoa and bullion cube, cover, and simmer gently until the water is absorbed, about 15 minutes.

Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5-7 minutes.

In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.

Transfer the mixture to a lightly-oiled, shallow 2-quart casserole dish. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20-25 minutes. Let the casserole stand for 5 minutes, and serve.