Cheesy Broccoli & Quinoa Casserole
A deliciously creamy and cheesy casserole packed with nutritious broccoli and protein-rich quinoa, perfect for a hearty side dish or a standalone vegetarian meal. This wholesome recipe is ideal for those seeking a comforting yet healthy dish, and is bound to impress family and guests alike.
Prep time: 20 minutesCook time: 30 minutesServes: 6
Ingredients
2 cups broccoli florets
1 cup quinoa
2 cups vegetable broth
1 cup shredded cheddar cheese
1 cup milk
2 tbsp butter
1/4 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp onion powder
Salt to taste
Pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 tbsp olive oil
Instructions
1. Preheat your oven to 375°F (190°C).
2. Rinse the quinoa under cold water and drain.
3. In a saucepan, bring the vegetable broth to a boil, add quinoa, reduce heat, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork.
4. Steam or blanch the broccoli florets until tender but still bright green.
5. In a skillet, melt butter over medium heat, add flour, and whisk continuously for 1-2 minutes to make a roux.
6. Gradually whisk in milk, stirring constantly until the mixture thickens.
7. Add cheddar cheese, garlic powder, onion powder, salt, and pepper to the sauce. Stir until cheese is melted.
8. In a large bowl, combine cooked quinoa, broccoli, cheese sauce, and mix well.
9. Grease a 9x13-inch baking dish with olive oil and pour the mixture into the dish.
10. Top with Parmesan cheese and breadcrumbs.
11. Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
12. Let it cool for a few minutes before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the microwave on medium power or in an oven preheated to 350°F for 10-15 minutes until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
