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
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 400°F (200°C). Coat two large rimmed baking sheets with nonstick spray. Coat a 9×13-inch casserole dish with nonstick spray and set aside.
- In a large saucepan, bring 2 cups of broth and quinoa to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and set aside.
- While the quinoa cooks, roast the broccoli: In a large bowl, toss the broccoli with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Divide the broccoli between the two baking sheets and spread it into an even layer. Roast for 10 minutes, then 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).
- In a Dutch oven or large sauté pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and carrots, sautéing until slightly softened, about 5 minutes.
- Add the garlic, remaining 1 teaspoon salt, and ¼ teaspoon black pepper. Cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and cook until golden and lightly nutty, about 1 minute, stirring to avoid any white bits.
- Gradually add the remaining 1 cup broth and the milk, whisking constantly to break up lumps. Bring the mixture to a simmer, then reduce heat and cook for about 5 minutes, stirring often, until the sauce thickens slightly.
- Stir in the oregano and cayenne, then remove from heat.
- Slowly stir in the quinoa, followed by the cannellini beans and roasted broccoli. Taste and adjust seasoning as needed.
- Stir in the Greek yogurt, ½ cup mozzarella, and ½ cup cheddar cheese.
- Transfer the mixture to the prepared casserole dish, spreading it evenly. Top with the remaining mozzarella and cheddar.
- Bake uncovered for about 15 minutes, or until the cheese melts 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.
- Let the casserole rest for 5 minutes, then sprinkle with fresh herbs and serve.
Notes
- For a vegan option, use dairy-free cheese and replace the Greek yogurt with a plant-based alternative like coconut yogurt.
- This casserole can be made ahead of time and stored in the fridge for up to 2 days. Reheat before serving.
- If you prefer a creamier texture, you can add more Greek yogurt or a splash of extra milk to the mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 25mg
