Creamy Broccoli Quinoa Casserole (Printable)
Tender broccoli and fluffy quinoa in a luscious creamy cheddar sauce, baked until golden.
# 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
# How to Make It:
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. Fluff with a fork and set aside.
03 - Heat olive oil in a large 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 mixing bowl, whisk together eggs, milk, sour cream, thyme, paprika, salt, and pepper until smooth. Fold in the cooked quinoa, sautéed vegetables, and 3/4 cup of the shredded cheese.
05 - Transfer the mixture to the prepared baking dish, spreading it into an even layer. Top with the remaining 1/4 cup cheese and breadcrumbs if using.
06 - Bake uncovered for 30 to 35 minutes until the top is bubbly and golden brown. Let rest 5 minutes before slicing and serving.
# Expert Tips:
01 -
- It comes together faster than you would expect from something that tastes this rich and comforting
- The creamy sauce uses simple pantry staples instead of a complicated roux
02 -
- Letting the casserole rest after baking is not optional, slicing it too early makes everything slide apart
- Sautéing the broccoli first instead of adding it raw prevents the casserole from turning watery
03 -
- Undercook the broccoli slightly in the pan because it will keep cooking in the oven
- Use a microplane to grate your own cheese since pre-shredded varieties are coated in anti-caking agents that prevent smooth melting