Broccoli and Quinoa Casserole

Here's the inspiration.  I didn't change much.
I took it to a church potluck, and it was devoured, so it turned out ok.  But no picture.


1 1/2 cups dry quinoa
3 cups water
1/2 an onion
8 oz (or so) mushrooms
2-4 cloves of garlic
1 T (or so) olive oil
4 cups broccoli florets (and stems)
2 cups (or more) shredded cheese (sharp cheddar, guyere, and colby-jack)
2 eggs
1 t paprika
salt and pepper
extra shredded cheese for topping (colby-jack)

Rinse the quinoa.  Boil the water (add a little salt).  Add the quinoa, bring back to a boil, cover and reduce the heat, and cook for 15 minutes.  (Or follow directions on the package.)
Meanwhile, dice the onion and mushrooms, and mince the garlic.  Saute them in the olive oil with a little salt, over medium-high heat until softened, and any liquid cooks off.
Microwave the broccoli with a little water until it's bright green, about 2-3 minutes, and drain the water off.
In a very large bowl, lightly beat the eggs.  Add the mushroom mixture, the quinoa, the broccoli, cheese, paprika, and salt and pepper to taste.
Spray a 9x13" pan with olive oil.  Pour the mixture into it, and spread and pat it down so it's even.  Top with the additional cheese.
Bake at about 350-375 for 15-20 minutes if you just made it, or 30 minutes or more if you refrigerate before baking it.