This Broccoli Quinoa Casserole is a delightful combination of wholesome ingredients that brings comfort and nutrition to your table. It’s a perfect dish to enjoy when you want a hearty, cheesy meal without the heaviness of traditional casseroles.
Broccoli florets add a nice crunch and are packed with vitamins. They balance the dish with their fresh, green flavor. Quinoa is our protein-rich base, giving the casserole a nutty flavor and fluffy texture. Vegetable broth is used to cook the quinoa, infusing it with extra flavor right from the start.
Cheddar cheese and Parmesan cheese create a creamy, cheesy sauce that holds everything together. Milk helps make the sauce rich and smooth. All-purpose flour and butter form a roux, which thickens the sauce to the perfect consistency. Garlic powder and onion powder add a hint of warmth and depth, while black pepper and salt enhance the overall flavor. Finally, breadcrumbs create a crispy, golden topping that contrasts beautifully with the creamy interior.
This casserole is a meal on its own, but it pairs wonderfully with a simple green salad or roasted vegetables. For a bit of tang, you can serve it with a dollop of sour cream or Greek yogurt on the side. If you're hosting a dinner party, consider serving it alongside a roasted chicken or grilled fish.
Begin by preheating your oven to 375°F (190°C). While the oven warms up, give the quinoa a good rinse under cold water. This helps to remove any bitterness from the natural coating on the seeds. Drain it well and set aside.
Next, grab a medium saucepan and bring the vegetable broth to a boil. Once it's bubbling, add the quinoa, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes. You’ll know it’s done when the quinoa is tender and has absorbed all the broth.
In the meantime, let’s make the cheese sauce. Melt the butter in a large skillet over medium heat. Once melted, whisk in the flour to form a roux. Keep stirring until it’s smooth and golden. Gradually whisk in the milk, stirring continuously to avoid lumps. Continue to stir until the mixture thickens into a creamy sauce.
Now, add the cheddar and Parmesan cheeses to the sauce. Stir until they melt into a smooth, cheesy goodness. Sprinkle in the garlic powder, onion powder, black pepper, and salt. Mix everything well, and taste to ensure the seasoning is just right.
In a large bowl, combine the cooked quinoa, broccoli florets, and cheese sauce. Stir everything together until the broccoli is evenly coated with sauce. Transfer this mixture into a greased 9x13 inch casserole dish. Sprinkle breadcrumbs over the top for a nice, crispy finish.
Pop the casserole into your preheated oven and bake for 25-30 minutes. You’re looking for a golden brown top and bubbly edges. Once done, let it cool for a few minutes before serving. This helps the casserole set a bit, making it easier to slice.
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