Broccoli Quinoa Casserole

This creamy broccoli quinoa casserole is a healthier take on the classic comfort dish. Made with simple, wholesome ingredients like Greek yogurt, cheese, and quinoa, it’s perfect for a satisfying meal that’s both nutritious and comforting. With roasted broccoli, a creamy base, and melty cheese, this casserole is a delicious way to get your veggies and protein in!

Why You’ll Love This Recipe

Broccoli Quinoa Casserole offers the perfect balance of creamy comfort and nutritional value. The quinoa provides a hearty, protein-packed base while the roasted broccoli adds flavor and texture. The creamy sauce, made with Greek yogurt and milk, binds everything together, while a blend of mozzarella, fontina, and sharp cheddar cheese creates a gooey, savory topping. It’s easy to make, perfect for meal prep, and a great way to enjoy vegetables in a satisfying, hearty dish. Whether you’re looking for a wholesome dinner or a side dish, this casserole is sure to become a favorite!

Ingredients

• 3 cups low sodium vegetable broth or low sodium chicken broth (divided)

• 1 cup uncooked quinoa

• 3 tablespoons extra virgin olive oil (divided, plus additional as needed)

• 1 pound chopped broccoli florets (about 4 broccoli crowns)

• 1 ½ teaspoons kosher salt (divided)

• ½ teaspoon ground black pepper (divided)

• 1 small yellow onion, chopped

• 3 medium carrots, cut into ¼ to ⅓-inch dice

• 1 teaspoon minced garlic (about 2 cloves)

• 1 teaspoon dried oregano

• ⅛ teaspoon cayenne pepper (optional)

• 2 tablespoons all-purpose flour (use gluten-free flour for gluten-free option)

• 1 cup non-fat milk

• 1 cup plain nonfat Greek yogurt

• ¾ cup freshly grated mozzarella, fontina, or provolone cheese (divided)

• ¾ cup freshly grated sharp cheddar cheese (divided)

• 1 (15-ounce) can cannellini beans, rinsed and drained

• Chopped fresh herbs (parsley, basil, dill, or thyme) for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C). Position racks in the upper and lower thirds of the oven. Coat two large rimmed baking sheets with nonstick spray. Coat a 9×13-inch casserole dish with nonstick spray and set aside.

2. Cook the quinoa: In a large saucepan, bring 2 cups of broth and quinoa to a low boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and set aside.

3. Roast the broccoli: In a large bowl, toss the chopped broccoli with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Divide the broccoli between the two prepared baking sheets and spread it into an even layer. Roast for 10 minutes, toss, and rotate the pans in the oven. Continue roasting for another 5 to 10 minutes until the broccoli is browned and the tips are crispy. Reduce the oven temperature to 350°F (175°C).

4. Prepare the sauce: In a Dutch oven or large sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and carrots, sautéing until softened, about 5 minutes.

5. Add the garlic, remaining 1 teaspoon salt, and ¼ teaspoon black pepper. Cook for about 30 seconds until fragrant.

6. Sprinkle the flour over the vegetables and cook until golden and lightly nutty, about 1 minute. Stir to avoid any white bits.

7. Gradually add the remaining 1 cup of broth and the milk, whisking constantly to break up lumps. Bring the mixture to a simmer, then reduce the heat and cook for about 5 minutes, stirring often, until the sauce thickens slightly.

8. Stir in the oregano and cayenne (if using), then remove from heat.

9. Combine everything: Slowly stir in the cooked quinoa, followed by the cannellini beans and roasted broccoli. Taste and adjust the seasoning as needed. Stir in the Greek yogurt, ½ cup mozzarella, and ½ cup cheddar cheese.

10. Transfer the mixture to the prepared casserole dish, spreading it evenly. Top with the remaining mozzarella and cheddar.

11. Bake the casserole: Bake uncovered for about 15 minutes, or until the cheese is melted and the casserole is hot. Turn the oven to broil for 3-4 additional minutes until the cheese is lightly browned (watch carefully to prevent burning).

12. Let the casserole rest for 5 minutes, then sprinkle with fresh herbs and serve.

Servings and Timing

• Servings: 6 servings

• Prep Time: 15 minutes

• Cook Time: 1 hour 10 minutes

• Total Time: 1 hour 25 minutes

• Calories: 350 kcal per serving

Variations

• Vegan Option: Replace the cheese and Greek yogurt with dairy-free alternatives like vegan cheese and coconut yogurt, and use a plant-based milk.

• Add Protein: For added protein, toss in some cooked chicken, turkey, or tofu. You can also add extra beans like chickpeas or black beans.

• Spicy Kick: Add some red pepper flakes or a diced jalapeño to the mixture for extra heat.

• Different Vegetables: Feel free to swap out the broccoli with other vegetables such as cauliflower, spinach, or Brussels sprouts.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: This casserole freezes well! Let it cool completely before transferring to an airtight container or freezer-safe dish. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.

FAQs

1. Can I make this casserole ahead of time?

Yes, you can prepare the casserole in advance and store it in the refrigerator for up to 24 hours before baking. When ready to cook, just bake as instructed.

2. Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with brown rice, farro, or couscous, but keep in mind that the texture and cooking times may vary.

3. Can I add more cheese?

Absolutely! If you’re a cheese lover, feel free to add more cheese to the casserole or use a variety of cheeses like Gruyère or Parmesan for different flavors.

4. Can I use frozen broccoli?

Yes, you can use frozen broccoli, but make sure to thaw and drain it well before roasting it, as it may release extra moisture.

5. How do I prevent the casserole from being too dry?

If you find that the casserole is a bit dry, you can stir in a little extra milk or vegetable broth before baking, or cover the casserole with foil while baking to help retain moisture.

6. Can I skip roasting the broccoli?

Roasting the broccoli enhances its flavor and texture, but if you’re short on time, you can skip this step and add the broccoli directly to the casserole. It will still be tasty but with a softer texture.

7. Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular yogurt, but Greek yogurt gives the casserole a thicker, creamier texture.

8. Can I add more vegetables?

Yes, you can add other vegetables like zucchini, bell peppers, or peas to the casserole for additional flavor and nutrients.

9. How can I make this casserole spicier?

Add more cayenne pepper or red pepper flakes, or include diced spicy peppers like jalapeños or serranos to add some heat.

10. Can I use a different type of beans?

Yes, you can substitute the cannellini beans with other beans like chickpeas, navy beans, or even black beans depending on your preference.

Conclusion

This Broccoli Quinoa Casserole is a wholesome and comforting meal that’s as nutritious as it is delicious. With its creamy texture, roasted broccoli, and hearty quinoa, it’s a satisfying dish that everyone will love. Whether you’re making it for dinner or meal prep, this casserole is a great way to enjoy veggies in a tasty, filling dish. Enjoy!

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