Broccoli Quinoa Casserole: Easy to Make

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Well, Mom, you rubbed off on me, even if I still like to have things my way. Just ask this Broccoli Quinoa Casserole.

This broccoli-quinoa casserole makes a hearty vegetarian main dish. As the quinoa absorbs water and cooks, it creates the perfect steam for cooking the broccoli. The broccoli is crisp-tender and adds texture to contrast with the creamy, cheesy quinoa. Swap in tricolor quinoa, if you prefer.

Broccoli Quinoa Casserole Recipe

Healthy broccoli quinoa casserole recipe! A delicious soufflé that is vegan, gluten-free, grain-free, easy to make, and ready in less than 45 minutes. This broccoli bake contains many vitamins and minerals, as well as healthy carbohydrates, proteins, and fats. Ready to up your dinner?

Ingredients

• 1 1/2 cups quinoa
• 3 cups chicken stock 
• 3 teaspoons kosher salt, divided 
• 12 ounces broccoli florets, chopped 
• 8 ounces button or cremini mushrooms, sliced 
• 4 tablespoons unsalted butter, divided 
• 1/2 large onion, diced 
• 2 tablespoons dry mustard 
• 1 1/2 teaspoons smoked paprika 
• 1/2 teaspoon freshly ground black pepper 
• 1/4 teaspoon cayenne pepper 
• 1/4 teaspoon ground white pepper 
• 3 cups half-and-half 
• 1 large egg 
• 16 ounces sharp Cheddar, grated 
• 1/2 cup mayonnaise 

Directions

1. lace the quinoa in a fine sieve or strainer and rinse thoroughly under cool running water and allow to drain
2. Position a rack in the middle of the oven and heat to 350 degrees F
3. Bring the quinoa, chicken stock, and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover, and cook for 15 minutes. When 5 minutes remain, add the broccoli on top of the quinoa and replace the lid
4. Heat an ample, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl
5. Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes
6. Then stir in the mustard, smoked paprika, black pepper, cayenne, and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm
7. Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted
8. Add the quinoa, broccoli, mayonnaise, and melted cheese mixture to the bowl with the mushrooms and stir to combine
9. Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook’s Note). Bake until set and just beginning to brown, about 45 minutes, or until the internal temperature reaches 205 to 210 degrees F. Cool for 10 minutes before serving

Nutrition Facts

Serving Size:  about 1¼ cups

Per Serving: 306 calories; fat 15g; cholesterol 39mg; sodium 414mg; carbohydrates 27g; dietary fiber 5g; protein 18g; sugars 5g; niacin equivalents 1mg; saturated fat 7g; vitamin 1399IU; potassium 459mg.

Variation: Chicken Broccoli Quinoa Casserole

For an extra protein boost (and to satisfy any diehard meat lovers at your table), try adding cooked pieces of chicken breasts or thighs to the casserole. You can use the chicken in addition to the white beans or use it as a replacement.

Either diced, sautéed chicken or shredded chicken are excellent options. For the ultimate time savings, you can use meat shredded from a store-bought rotisserie chicken.

Make-Ahead, Storage, and Reheating Tips

This vegetarian casserole freezes and reheats exceptionally well!

• To Make Ahead. Chop the broccoli and onion up to 1 day in advance. Store them in separate airtight storage containers in the refrigerator
• To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days
• To Reheat. Rewarm the casserole in a baking dish in the oven at 350º F until hot. You can also reheat individual portions in the microwave
• To Freeze. Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350ºF oven

FAQs

Here are some frequently asked questions about broccoli quinoa casserole:

Nutrition Benefits Of Using Broccoli Quinoa

We picked quinoa because it is easy to prepare, cooks quickly, and there are so many delicious ways to use it. While quinoa is technically a seed, it has a similar nutrient profile to whole grains so it’s often considered a grain. 

Research indicates that the consumption of whole grains is associated with a reduced risk of diseases such as cardiovascular disease, diabetes, and cancer. 

Quinoa is high in fiber, protein, and minerals like magnesium and folate. Studies have shown that the consumption of quinoa is associated with improved lipid profiles, weight loss, and improved glycemic control.

Additionally, quinoa is a delicious gluten-free option for individuals who need to avoid gluten. The quinoa in this chicken quinoa casserole adds a great texture and flavor. 

Lightened Up Creamy Casserole

Creaminess often comes from butter, cream, and other foods that are high in saturated fat. This cheddar chicken bake is made with low-fat milk, greek yogurt, and a little cheddar cheese to keep the saturated fat content lower and instead boost the protein and calcium content.

Using greek yogurt for dips and sauces is a great trick to create a thick, creamy texture without adding unhealthy fats. For this recipe, try using a low-fat, plain greek yogurt. 

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