Creamy Quinoa Broccoli and Cheese Casserole

This Creamy Quinoa Broccoli and Cheese Casserole is the perfect balance of wholesome and indulgent. Nutty quinoa, tender roasted broccoli, creamy cheese sauce, and hearty cannellini beans come together to create a comforting casserole that’s both nutritious and satisfying. It’s ideal for family dinners, meal prep, or a cozy weeknight treat that feels extra special.

With layers of roasted vegetables, a rich cheesy sauce, and fresh herbs on top, this casserole delivers texture, flavor, and warmth in every bite.

Why You’ll Love This Recipe

• Healthy yet indulgent with quinoa, broccoli, and beans
• Creamy, cheesy, and comforting for the whole family
• Full of protein and fiber from quinoa and cannellini beans
• Make-ahead friendly and perfect for reheating

Ingredients

For the quinoa

• Vegetable or chicken broth (2 cups) – Adds flavor while cooking quinoa
• Uncooked quinoa, rinsed (1 cup) – Nutty, protein-rich base for the casserole

For the roasted broccoli

• Broccoli florets (1 lb) – Roasting brings out natural sweetness and crispy edges
• Extra virgin olive oil (2 tbsp) – Helps broccoli brown evenly
• Kosher salt (½ tsp) – Enhances natural flavor
• Ground black pepper (¼ tsp) – Adds subtle heat

For the sauce and assembly

• All-purpose flour (2 tbsp) – Thickens the creamy sauce
• Carrots, diced (3 medium) – Adds sweetness and texture
• Chopped fresh herbs (optional) – Fresh parsley, chives, or thyme brighten the dish
• Non-fat milk (1 cup) – Creates a creamy, smooth sauce
• Cannellini beans, drained and rinsed (1 15-oz can) – Adds protein and body
• Kosher salt (1 tsp) – Seasoning for the sauce
• Dried oregano (1 tsp) – Aromatic herb flavor
• Minced garlic (1 tsp) – Adds depth and aroma
• Ground black pepper (¼ tsp) – Mild spice
• Greek yogurt, plain nonfat (1 cup) – Adds creaminess without excess fat
• Extra virgin olive oil (1 tbsp) – For sautéing vegetables
• Mozzarella, fontina, or provolone cheese (¾ cup) – Mild, melty cheese for creaminess
• Yellow onion, finely diced (1 small) – Adds sweetness and flavor
• Cayenne pepper (⅛ tsp) – Subtle heat
• Sharp cheddar cheese (¾ cup) – Adds bold, cheesy flavor

For the casserole base

• Vegetable or chicken broth (1 cup) – Additional liquid for the sauce

How to Make Creamy Quinoa Broccoli and Cheese Casserole

Cook the quinoa

Combine 2 cups broth and rinsed quinoa in a large saucepan. Bring to a low boil, reduce heat, cover, and cook for 15 minutes. Remove from heat and let stand for 5 minutes, covered. Fluff with a fork and set aside.

Roast the broccoli

Preheat oven to 400°F. Toss broccoli florets with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper in a large bowl. Spread evenly on baking sheets and roast for 10 minutes, toss, then roast another 5–10 minutes until browned and tips are crisp. Reduce oven temperature to 350°F.

Prepare the sauce

In a Dutch oven or deep sauté pan, heat 1 tbsp olive oil over medium heat. Sauté diced onion and carrots for about 5 minutes until slightly softened. Add garlic, 1 tsp salt, and ¼ tsp pepper; cook for 30 seconds. Sprinkle in flour and cook 30 seconds to 1 minute until golden. Slowly whisk in 1 cup broth, then milk, stirring constantly. Simmer 5 minutes until sauce thickens. Stir in oregano and cayenne, remove from heat. Optional: add 1 tbsp grated Parmesan for extra cheesiness.

Combine quinoa, beans, and broccoli

Stir cooked quinoa into the sauce, then fold in cannellini beans and roasted broccoli. Mix in Greek yogurt, ½ cup mozzarella, and ½ cup cheddar until well combined.

Assemble and bake

Transfer mixture to a greased 9×13-inch casserole dish. Top with remaining cheddar and mozzarella. Bake at 350°F for 15 minutes until cheese is melted. Switch to broil for 3–4 minutes until lightly browned. Let rest 5 minutes, then garnish with fresh herbs.

Tips for Success

• Roast broccoli in a single layer for maximum crispiness
• Fluff quinoa immediately after resting for best texture
• Adjust seasoning at the end to balance flavors

Equipment Needed

• Large saucepan for quinoa
• Baking sheets for roasting broccoli
• Dutch oven or deep sauté pan for sauce
• 9×13-inch casserole dish
• Wooden spoon or whisk

Recipe Variations

• Vegetarian boost: Add mushrooms, zucchini, or bell peppers
• Spicy twist: Increase cayenne or add smoked paprika
• Cheese variations: Substitute Gruyère or Havarti for mozzarella
• Low-fat version: Use plant-based milk and skip cheddar topping

Serving Suggestions

• Serve with a crisp green salad or garlic bread
• Top with extra fresh herbs or a sprinkle of Parmesan
• Pair with roasted chicken or tofu for a complete meal

FAQs

Can I make this ahead of time?
Yes, assemble ahead, cover, and refrigerate up to 24 hours. Bake when ready.

Can I use frozen broccoli?
Yes, thaw and pat dry before roasting for best results.

Is this gluten-free?
Not as written; substitute flour with gluten-free all-purpose flour.

Can I make it vegan?
Use plant-based milk, vegan yogurt, and vegan cheese instead of dairy ingredients.

How do I reheat leftovers?
Reheat in the oven at 350°F until warmed through, or microwave in portions.

Final Thoughts

This Creamy Quinoa Broccoli and Cheese Casserole is both hearty and healthy, combining comfort food vibes with nutritious ingredients. Perfect for weeknight dinners, family gatherings, or meal prep, it’s a versatile recipe that always pleases a crowd. Try it with your favorite herbs or cheese variations to make it your own and enjoy a creamy, cheesy, satisfying casserole every time.

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