Creamy Broccoli Quinoa Casserole (Print)

Tender broccoli and fluffy quinoa baked in a luscious creamy cheddar sauce for a comforting family dinner.

# 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

# How To Make It:

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. Fold in the cooked quinoa, sautéed vegetables, and 3/4 cup of the shredded cheese.
05 - Transfer the mixture into the prepared baking dish. Scatter the remaining cheese and breadcrumbs evenly over the top.
06 - Bake uncovered for 30 to 35 minutes, until the top is bubbly and golden. Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It hits that deep comfort food craving without weighing you down afterward
  • The creamy sauce comes together in one bowl so cleanup is almost nonexistent
  • Even quinoa skeptics go back for seconds because the texture just works here
02 -
  • If you use frozen broccoli and skip the thawing step, the casserole will be soupy and no amount of extra baking time fully fixes it
  • Tasting the mixture raw before baking is nonnegotiable because the oven mutes flavors and you will end up underseasoning every time
03 -
  • Let the quinoa cool for at least 5 minutes before mixing it into the egg mixture or the eggs will start to cook on contact
  • Press the breadcrumbs gently into the cheese layer so they do not just fall off when you slice it

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