Creamy Broccoli Quinoa Casserole (Printable)
Tender broccoli and fluffy quinoa baked in a rich creamy sauce with melted cheddar for a comforting family meal.
# What You Need:
→ Vegetables
01 - 4 cups broccoli florets, fresh or frozen
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
→ Grains
04 - 1 cup quinoa, rinsed
→ Dairy & Eggs
05 - 1 1/2 cups milk, dairy or unsweetened plant-based
06 - 1 cup shredded cheddar cheese or plant-based alternative
07 - 1/2 cup sour cream or Greek yogurt
08 - 2 large eggs
→ Pantry
09 - 2 tbsp olive oil or butter
10 - 1 tsp dried thyme
11 - 1/2 tsp paprika
12 - Salt and black pepper, to taste
13 - 1/2 cup gluten-free breadcrumbs, optional for topping
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Prepare quinoa according to package directions. Set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3 to 4 minutes. Add garlic and cook for 1 minute. Add broccoli and sauté until just tender, about 5 minutes for fresh or until heated through for frozen.
04 - In a large bowl, whisk together eggs, milk, sour cream, thyme, paprika, salt, and pepper. Stir in the cooked quinoa, sautéed vegetables, and 3/4 cup of the shredded cheese.
05 - Pour the mixture into the prepared baking dish. Top with the remaining cheese and breadcrumbs, if using.
06 - Bake uncovered for 30 to 35 minutes, until bubbly and golden on top. Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- It tastes like a hug but uses real ingredients you probably already have
- The whole thing comes together in about an hour with almost zero fancy technique
02 -
- If you skip letting it rest, the casserole will spill everywhere when you try to serve it
- Overcooking the broccoli in the skillet means it turns mushy after baking, so pull it early
03 -
- Squeeze excess moisture from thawed frozen broccoli or your casserole will be watery
- Use a mix of sharp cheddar and a little parmesan for a more complex cheese flavor