Cheesy Garlic & Herb Broccoli Quinoa Casserole

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

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
NameCheesy Garlic & Herb Broccoli Quinoa Casserole
Prep Time20 minutes
Cooking Time55 minutes
Total Time75 minutes
Servings8 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)

Estimated Nutrition (per serving)

  • Calories: 340 kcal
  • Carbohydrates: 32g
  • Protein: 15g
  • Fat: 17g
  • Saturated Fat: 9g
  • Cholesterol: 47mg
  • Dietary Fiber: 4g
  • Sugars: 3g
  • Sodium: 550mg


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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