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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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/creamy-quinoa-broccoli-and-cheese-casserole-recipe/