Cheesy Quinoa Broccoli Casserole
A comforting and nutritious casserole that combines the wholesome goodness of quinoa and broccoli, all enveloped in rich cheeses.
Ingredients
Casserole Ingredients
- 1 cup quinoa Rinse before cooking.
- 2 cups vegetable broth
- 3 cups broccoli florets Fresh or frozen.
- 1 cup shredded cheddar cheese Reserve some for topping.
- 1 cup shredded mozzarella cheese Reserve some for topping.
- 1/2 cup milk Any type of milk works.
- 1/2 cup Greek yogurt Can substitute with sour cream.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft, about 3–4 minutes.
- Stir in the broccoli florets and cook for another 5–7 minutes until tender yet bright green.
Combining and Baking
- In a large bowl, combine cooked quinoa, sautéed onion and broccoli mixture, milk, Greek yogurt, salt, pepper, thyme, and paprika. Mix well.
- Fold in the shredded cheddar and mozzarella cheeses, reserving a handful for topping.
- Pour the mixture into the prepared baking dish, spreading it evenly. Scatter the reserved cheeses on top and sprinkle with Parmesan.
- Cover with foil and bake for 20 minutes. Then remove foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown.
- Remove from the oven and let cool slightly before serving.
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Notes
This casserole is great as a meal prep option. You can customize the veggies and cheese according to your preference. For an added crunch, sprinkle breadcrumbs mixed with herbs before baking.