Creamy Broccoli Quinoa Casserole (Printable)
Tender broccoli and fluffy quinoa baked in a rich creamy cheddar sauce for a comforting family meal.
# What You'll 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
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or butter.
02 - Prepare quinoa according to package directions until fluffy and cooked through. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté diced onion until soft, about 3 to 4 minutes. Add minced garlic and cook for 1 minute. Add broccoli florets and sauté until just tender, about 5 minutes for fresh or until heated through for frozen.
04 - In a large mixing bowl, whisk together eggs, milk, sour cream, dried thyme, paprika, salt, and pepper until smooth. Fold in cooked quinoa, sautéed vegetables, and 3/4 cup of the shredded cheese.
05 - Pour the mixture into the prepared baking dish, spreading evenly. Top with the remaining 1/4 cup shredded cheese and breadcrumbs, if using.
06 - Bake uncovered for 30 to 35 minutes until the top is bubbly and golden brown. Let rest for 5 minutes before serving.
# Expert Tips:
01 -
- It hits that deep comfort food craving without weighing you down for hours afterward
- The creamy sauce comes together in one bowl so cleanup is almost suspiciously easy
02 -
- Do not skip the five minute rest or the casserole will flood your plate with creamy liquid instead of staying together
- Overcooking the broccoli in the skillet means it turns mushy in the oven, so pull it while it still has some firmness
03 -
- Use pre-shredded cheese from a block rather than the bagged stuff, which has anti-caking agents that make the sauce grainy
- Grate a tiny bit of nutmeg into the sauce if you want a subtle depth that nobody will be able to identify but everyone will notice