Cheesy Garlic & Herb Broccoli Quinoa Casserole

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
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Photogenic it is not, but this casserole is deeeeelicious!

Chewy and nutrient-packed quinoa is folded into a velvety herb cheese sauce speckled with tender broccoli florets and then crowned with a crunchy panko breadcrumb topping. The whole shebang is baked to a gooey + crispy perfection.

Kids & adults alike are sure to love it!

Cheesy Garlic & Herb Broccoli Quinoa Casserole

Cheesy Garlic & Herb Broccoli Quinoa Casserole

by Lauren Zembron (Inspired by Quinoa Spinach Mac & Cheese)

Prep Time: 10 minutes

Cook Time: 30 minutes

Keywords: bake main entree vegetarian cheese quinoa

Ingredients (4-6 servings)

  • 1 cup uncooked quinoa, soaked for at least 20 minutes and drained
  • 2 cups low-sodium chicken broth (preferably organic) or water
  • 3 Tbsp olive oil
  • 3 Tbsp flour
  • 1 1/2 cups 1% low fat milk, preferably organic
  • 1 (8 oz) block Cabot Garlic & Herb Cheddar Cheese, shredded
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups finely chopped broccoli florets, preferably organic
  • 2 Tbsp butter, melted
  • 2 Tbsp olive oil
  • 1 cup unseasoned Panko breadcrumbs (preferably whole wheat)

Instructions

Preheat oven to 375°F.

Combine drained quinoa and 2 cups broth or water in a medium saucepan set over medium-high heat. Bring to a boil, stir briefly, then cover and lower heat. Simmer for 15 minutes, or until liquid is absorbed. Set aside.

While the quinoa cooks, heat 3 Tbsp olive oil in a medium saucepan set over medium-high heat. Whisk in flour and cook, whisking constantly, for 30 seconds.

While whisking, slowly stream in milk. Whisk constantly until the mixture thickens and coats the back of a spoon, about 4-5 minutes.

Remove from heat, stir in shredded cheese and chopped broccoli, and season to taste with salt and & pepper. Combine with cooked quinoa. Spread evenly in a casserole dish (I used an 11 inch oval dish).

In a small bowl, combine melted butter, 2 Tbsp olive oil, and breadcrumbs. Stir until the the breadcrumbs are fully moistened. Scatter evenly over the quinoa.

Bake for 15 minutes, or until the top is golden brown.

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