Name: Creamy Quinoa Broccoli and Cheese Casserole
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups low-sodium vegetable or chicken broth; 1 cup uncooked quinoa, rinsed; 1/4 tsp ground black pepper; 1/2 tsp kosher salt; 2 tbsp extra virgin olive oil; 1 lb broccoli florets; 2 tbsp all-purpose flour; 3 medium carrots, diced; Chopped fresh herbs (optional); 1 cup non-fat milk; 1 15-oz can cannellini beans, drained and rinsed; 1 tsp kosher salt; 1 tsp dried oregano; 1 tsp minced garlic; 1/4 tsp ground black pepper; 1 cup plain nonfat Greek yogurt; 1 tbsp extra virgin olive oil; 3/4 cup mozzarella, fontina, or provolone cheese; 1 small yellow onion, finely diced; 1/8 tsp cayenne pepper; 3/4 cup sharp cheddar cheese; 1 cup low-sodium vegetable or chicken broth (for casserole base)

Description

Delicious Creamy Quinoa Broccoli and Cheese Casserole, packed with roasted broccoli, quinoa, cannellini beans, and a cheesy sauce. Perfect for a comforting, hearty dinner for the whole family.

Ingredients

2 cups low-sodium vegetable or chicken broth
1 cup uncooked quinoa, rinsed
1/4 tsp ground black pepper
1/2 tsp kosher salt
2 tbsp extra virgin olive oil
1 lb broccoli florets
2 tbsp all-purpose flour
3 medium carrots, diced
Chopped fresh herbs (optional)
1 cup non-fat milk
1 15-oz can cannellini beans, drained and rinsed
1 tsp kosher salt
1 tsp dried oregano
1 tsp minced garlic
1/4 tsp ground black pepper
1 cup plain nonfat Greek yogurt
1 tbsp extra virgin olive oil
3/4 cup mozzarella, fontina, or provolone cheese
1 small yellow onion, finely diced
1/8 tsp cayenne pepper
3/4 cup sharp cheddar cheese
1 cup low-sodium vegetable or chicken broth (for casserole base)

Cook Mode Prevent your screen from going dark

Instructions

Cook quinoa in 2 cups broth over low boil for 15 minutes. Let stand 5 minutes and fluff with a fork.
Preheat oven to 400°F. Toss broccoli with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and roast 15–20 minutes until browned and crisp.
Heat 1 tbsp olive oil in a Dutch oven. Sauté onion and carrots for 5 minutes. Add garlic, 1 tsp salt, 1/4 tsp pepper, and cook 30 seconds.
Sprinkle flour, cook 30–60 seconds. Slowly whisk in 1 cup broth, then milk in small amounts. Simmer 5 minutes until sauce thickens. Stir in oregano and cayenne.
Fold in cooked quinoa, cannellini beans, and roasted broccoli. Stir in Greek yogurt, 1/2 cup mozzarella, and 1/2 cup cheddar until combined.
Transfer to casserole dish. Top with remaining cheddar and mozzarella. Bake at 350°F for 15 minutes. Broil 3–4 minutes until cheese lightly browned. Let rest 5 minutes.
Garnish with chopped fresh herbs and serve.

Notes

Use fresh parsley or chives for garnish.
Substitute plant-based milk if desired.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Casserole
Method: Bake
Cuisine: American