Creamy Quinoa Broccoli and Cheese Casserole Recipe

Introduction

This Creamy Quinoa Broccoli and Cheese Casserole is a comforting, hearty dish that combines fluffy quinoa, roasted broccoli, and a rich cheese sauce. It’s perfect as a wholesome weeknight dinner or a satisfying side for special occasions.

Ingredients

• 2 cups low-sodium vegetable or chicken broth (for quinoa)
• 1 cup uncooked quinoa, rinsed
• 1/4 tsp ground black pepper (for broccoli)
• 1/2 tsp kosher salt (for broccoli)
• 2 tbsp extra virgin olive oil (for broccoli)
• 1 lb broccoli florets
• 2 tbsp all-purpose flour
• 3 medium carrots, diced
• Chopped fresh herbs (optional but recommended)
• 1 cup non-fat milk
• 1 (15-oz) can cannellini beans, drained and rinsed
• 1 tsp kosher salt
• 1 tsp dried oregano
• 1 tsp minced garlic
• 1/4 tsp ground black pepper
• 1 cup plain nonfat Greek yogurt
• 1 tbsp extra virgin olive oil (for sauce)
• 3/4 cup mozzarella, fontina, or provolone cheese
• 1 small yellow onion, finely diced
• 1/8 tsp cayenne pepper
• 3/4 cup sharp cheddar cheese
• 1 cup low-sodium vegetable or chicken broth (for casserole base)

Instructions

1. Step 1: In a large saucepan, bring 2 cups of broth and the rinsed quinoa to a low boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside for the best texture.
2. Step 2: Preheat oven to 400°F with racks in upper and lower thirds. Coat two large rimmed baking sheets and a 9×13-inch casserole dish with nonstick spray. In a large bowl, toss broccoli florets with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread evenly on baking sheets without overlapping.
3. Step 3: Roast broccoli for 10 minutes, toss, then roast another 5 to 10 minutes while switching baking sheet positions, until broccoli is browned and tips are crisp. Reduce oven temperature to 350°F.
4. Step 4: In a Dutch oven or large sauté pot, heat 1 tablespoon olive oil over medium heat. Sauté diced onion and carrots until slightly softened, about 5 minutes. Add minced garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; cook for 30 seconds until fragrant.
5. Step 5: Sprinkle flour over vegetables and cook, stirring, for 30 seconds to 1 minute until golden with no white bits. Slowly whisk in 1 cup broth, then add milk gradually, whisking constantly to avoid lumps. Bring to a simmer, then reduce heat and let bubble gently, stirring often, until sauce thickens slightly, about 5 minutes.
6. Step 6: Stir in dried oregano and cayenne pepper, then remove from heat. Optionally, stir in a tablespoon of grated Parmesan for extra cheesy flavor.
7. Step 7: Combine cooked quinoa, roasted broccoli, cannellini beans, Greek yogurt, cheeses, and fresh herbs if using. Mix thoroughly and transfer to the prepared casserole dish.
8. Step 8: Pour the remaining 1 cup broth evenly over the casserole. Bake in the preheated 350°F oven until heated through and cheese is bubbly, about 20-25 minutes. Let cool slightly before serving.

Tips & Variations

• Use sharp cheddar for a more pronounced cheesy flavor or a blend of your favorite melting cheeses for extra richness.
• Try substituting cannellini beans with chickpeas or white kidney beans for a different texture.
• Add crushed red pepper flakes instead of cayenne if you prefer a milder heat.
• Fresh thyme or parsley works well as herbs to enhance the casserole’s flavor.
• For a dairy-free version, substitute the milk and yogurt with plant-based alternatives and use vegan cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of broth or milk if the casserole feels dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole in advance?

Yes, you can assemble the casserole a day ahead and refrigerate it covered. Bake it fresh before serving for the best texture and flavor.

Is quinoa a good substitute for rice in casseroles?

Absolutely. Quinoa adds a slightly nutty flavor and a boost of protein, making it a nutritious alternative to traditional rice in casseroles.

Creamy Quinoa Broccoli and Cheese Casserole Recipe

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★★★★★

4.8 from 115 reviews

This Creamy Quinoa Broccoli and Cheese Casserole is a wholesome, hearty dish combining protein-rich quinoa, nutrient-packed roasted broccoli, and a luscious homemade cheese sauce. Perfect as a comforting vegetarian main or a flavorful side, this casserole balances creamy textures with crisp-tender roasted broccoli and a blend of sharp and mild cheeses.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the quinoa:

• 2 cups low-sodium vegetable or chicken broth
• 1 cup uncooked quinoa (rinsed)

For the roasted broccoli:

• 1 lb broccoli florets
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

For the sauce and assembly:

• 1 tbsp extra virgin olive oil
• 1 small yellow onion (finely diced)
• 3 medium carrots (diced)
• 1 tsp minced garlic
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/8 tsp cayenne pepper
• 2 tbsp all purpose flour (King Arthur recommended)
• 1 cup non-fat milk
• 1 cup low-sodium vegetable or chicken broth
• 1 tsp dried oregano
• 1 cup plain nonfat Greek yogurt
• 1 15-oz can cannellini beans (drained and rinsed)
• 3/4 cup mozzarella, fontina, or provolone cheese
• 3/4 cup sharp cheddar cheese
• Chopped fresh herbs (optional but recommended)

Instructions

1. Cook Quinoa: In a large saucepan, combine 2 cups of vegetable or chicken broth and the rinsed quinoa. Bring to a low boil, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside to ensure the best texture.
2. Roast Broccoli: Preheat your oven to 400°F, placing racks in the upper and lower thirds. Generously coat two large rimmed baking sheets and a 9×13-inch casserole dish with nonstick spray. In a very large bowl, toss broccoli florets with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper, ensuring all florets are well coated. Spread evenly on baking sheets without overlapping. Roast for 10 minutes, toss, then roast for another 5 to 10 minutes while switching baking sheet positions until the broccoli is browned and crisp-tipped. Lower oven temperature to 350°F.
3. Prepare Sauce: In a Dutch oven or large deep sauté pan, heat 1 tablespoon olive oil over medium heat. Add finely diced onion and diced carrots, sautéing until slightly softened, about 5 minutes. Add minced garlic, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper; cook for 30 seconds until fragrant. Sprinkle flour over vegetables, stirring for 30 seconds to 1 minute until golden and free of white bits. Slowly whisk in 1 cup broth, then gradually add milk, whisking constantly to prevent lumps. Bring to a simmer, reduce heat, and let bubble gently, stirring often until thickened, about 5 minutes. Stir in dried oregano and cayenne pepper, then remove from heat. Optionally, add a tablespoon of grated parmesan for extra cheesy flavor.

Notes

• Rinsing quinoa before cooking removes its natural bitter coating called saponin.
• Roasting broccoli at a high temperature brings out a nutty, crisp-tender flavor and texture.
• Use non-fat milk and Greek yogurt for a creamy sauce with lower fat content.
• Switching baking sheet positions during roasting ensures even cooking.
• Adding fresh herbs like thyme, parsley, or basil enhances the casserole’s brightness.
• Allow quinoa to rest covered after cooking for best fluffiness.
• You can substitute mozzarella, fontina, or provolone cheese depending on your preferred mild cheese flavor.
• To make this dish vegan, use plant-based milk and substitute cheeses with vegan alternatives, omitting Greek yogurt or replacing it with vegan yogurt.

Keywords: quinoa casserole, broccoli casserole, cheesy casserole, healthy casserole, vegetarian casserole, baked quinoa recipe, roasted broccoli, comfort food