Ingredients
Broccoli & Quinoa
- 3 cups low sodium vegetable broth or low sodium chicken broth (divided)
- 1 cup uncooked quinoa
- 1 pound chopped broccoli florets (about 4 broccoli crowns)
- 3 tablespoons extra virgin olive oil (divided, plus additional as needed)
- 1 1/2 teaspoons kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
Vegetables & Aromatics
- 1 small yellow onion (chopped)
- 3 medium carrots (cut into 1/4 to 1/3-inch dice)
- 1 teaspoon minced garlic (about 2 cloves)
- 1 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper (optional)
Sauce & Cheese
- 2 tablespoons all purpose flour
- 1 cup non-fat milk
- 1 cup plain nonfat Greek yogurt
- 3/4 cup freshly grated mozzarella cheese (divided; fontina or provolone can be substituted)
- 3/4 cup freshly grated sharp cheddar cheese (divided)
Additional
- 1 15-ounce can cannellini beans (rinsed and drained)
- Chopped fresh herbs (such as parsley, basil, dill, or thyme, for serving)
Instructions
- Preheat: Position racks in the upper and lower thirds of your oven and preheat to 400°F. Generously coat two large rimmed baking sheets and a 9×13-inch or similar casserole dish with nonstick spray. Set aside.
- Cook Quinoa: In a large saucepan, bring 2 cups broth and 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.
- Roast Broccoli: In a very large bowl, toss broccoli with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Ensure florets are evenly coated, adding more oil if needed. Divide broccoli between the two baking sheets in an even layer without overlapping. Roast on upper and lower racks for 10 minutes. Remove and toss broccoli; redistribute evenly. Swap rack positions and continue roasting 5 to 10 more minutes until broccoli is browned and tips are crisp. Reduce oven temperature to 350°F.
- Sauté Vegetables: Heat remaining 1 tablespoon olive oil in a Dutch oven or large deep sauté pan over medium heat. Add onion and carrots, cooking until slightly softened, about 5 minutes. Add garlic, remaining 1 teaspoon salt, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds.
- Make Sauce: Sprinkle flour over vegetables and cook, stirring, until flour is golden and fragrant, about 30 seconds to 1 minute with no white bits remaining. Gradually whisk in remaining 1 cup broth and milk a little at a time, breaking up lumps. Bring to a simmer, then reduce heat and let bubble gently, stirring often, until sauce thickens slightly, about 5 minutes. Stir in oregano and cayenne pepper, then remove from heat.
- Combine Main Ingredients: Stir quinoa into the sauce, then gently fold in cannellini beans and roasted broccoli. Adjust seasoning to taste.
- Add Dairy: Slowly stir in Greek yogurt, 1/2 cup mozzarella, and 1/2 cup cheddar cheese until evenly combined.
- Assemble & Bake: Transfer mixture to prepared casserole dish and spread evenly. Sprinkle remaining mozzarella and cheddar evenly on top. Bake uncovered until cheese melts and casserole is hot, about 15 minutes.
- Broil for Finish: Turn oven to broil and cook an additional 3 to 4 minutes until cheese is lightly browned and bubbly. Watch carefully to prevent burning.
- Serve: Let casserole rest for 5 minutes. Sprinkle with chopped fresh herbs before serving. Enjoy warm.
Notes
- The broccoli quantity can be adjusted slightly depending on size or preference.
- If you prefer a spicier casserole, increase cayenne pepper to taste.
- Substitute plant-based milk and non-dairy yogurt to make it dairy-free, though cheese toppings would also need dairy-free alternatives.
- Leftovers store well in the refrigerator for up to 4 days and reheat thoroughly.
- This casserole can be prepared ahead and baked just before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
