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Creamy Broccoli Quinoa Casserole for Cozy Family Dinners

This Creamy Broccoli Quinoa Casserole is a delicious, healthy dish perfect for family dinners, blending nutritious ingredients with a creamy topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Low sodium vegetable broth (or chicken broth) Homemade broth keeps it low sodium.
  • 1 cup Quinoa Feel free to use red or white quinoa.
  • 1 tablespoon Extra virgin olive oil Melted coconut oil works as a substitute.
  • 2 cups Chopped broccoli florets Opt for cauliflower if you want a different taste.
For the Flavor
  • to taste Kosher salt
  • to taste Black pepper
  • 1 Yellow onion Shallots can replace for a milder flavor.
  • 1 cup Diced carrot Ensure they are evenly diced for even cooking.
  • 2 cloves Minced garlic Fresh garlic is best, but garlic powder can substitute.
  • 1 teaspoon Dried oregano
  • to taste Cayenne pepper (optional) Skip for less heat.
For the Creaminess
  • 2 tablespoons All-purpose flour Use gluten-free flour for a gluten-free option.
  • 1 cup Non-fat milk Almond or oat milk as dairy-free alternatives.
  • 1 cup Plain nonfat Greek yogurt Cottage cheese provides a different texture if needed.
For the Topping
  • 1 cup Mozzarella cheese Swap with pepper jack or vegan cheese for alternatives.
  • 1 cup Cheddar cheese Reserve some for the last few minutes of baking.
  • 1 can Cannellini beans Chickpeas are a great alternative.
  • 1/4 cup Chopped fresh herbs Use parsley, basil, dill, or thyme.

Equipment

  • medium saucepan
  • Large pot
  • Baking Sheets
  • 9x13 inch baking dish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Prepare two baking sheets by lightly coating them with nonstick spray.
  2. In a medium saucepan, combine 1 cup of low sodium vegetable broth with 1 cup of quinoa and bring the mixture to a boil. Reduce to a simmer, covered, for about 15 minutes.
  3. Toss 2 cups of chopped broccoli florets in a bowl with 1 tablespoon of olive oil, kosher salt, and black pepper to taste. Spread on one baking sheet and roast for 10 minutes; give a gentle toss and roast for an additional 5-10 minutes.
  4. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and 1 diced carrot, sauté for about 5 minutes until the onion is translucent. Mix in 2 cloves of minced garlic, 1 teaspoon of dried oregano, and optional cayenne pepper, cooking for an additional 30 seconds.
  5. Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables, stirring for about a minute. Gradually whisk in 1 cup of vegetable broth and 1 cup of non-fat milk, cooking for 5 minutes until thickened.
  6. Stir in the cooked quinoa, 1 can of drained cannellini beans, and the roasted broccoli into the sauce until well combined. Incorporate 1 cup of plain nonfat Greek yogurt and half of your cheese.
  7. Pour the mixture into a greased 9x13-inch baking dish, spreading evenly. Sprinkle the remaining cheese evenly on top.
  8. Bake for 15 minutes, then switch to broil mode for another 3-4 minutes until the topping is golden and bubbly.
  9. Let the casserole rest for a few minutes before serving. Garnish with freshly chopped herbs.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 120mgCalcium: 20mgIron: 10mg

Notes

For creamier results, stir in the Greek yogurt off heat to avoid curdling. Adjust the seasoning according to taste and feel free to substitute ingredients based on preference.

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