Better Broccoli Casserole
A warm and cheesy casserole featuring quinoa and roasted broccoli, perfect for weeknight dinners or potlucks.
Ingredients
Casserole Base
- 2 cups vegetable broth or water
- 1 cup quinoa, rinsed and drained any color
- 16 ounces broccoli florets either pre-packaged or sliced from 2 large bunches
- 2 tablespoons olive oil
- ¾ teaspoon salt
- 10 twists freshly ground black pepper
- ¼ teaspoon red pepper flakes omit if sensitive to spice
- 8 ounces freshly grated cheddar cheese, divided about 2½ cups
- 1 cup low-fat milk cow's milk or unsweetened plain almond milk
- ½ tablespoon butter or 1½ teaspoons olive oil
- 1 clove garlic, pressed or minced
- 1 slice whole wheat bread substitute gluten-free bread for a gluten-free casserole
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
- In a heavy-bottomed pot, bring the vegetable broth or water to a boil. Stir in the quinoa, reduce the heat to low, and let it simmer uncovered for 17 to 20 minutes until all the liquid is absorbed. Once done, cover and let it steam for another 10 minutes.
- While the quinoa cooks, slice any large broccoli florets in half. Toss them in a bowl with olive oil and salt, then spread on the prepared baking sheet. Roast for about 20 minutes until tender and slightly caramelized.
- Tear the bread into small pieces, placing them into a food processor. Process until crumbly. In a separate pan over medium heat, melt the butter. Add minced garlic and sauté until fragrant. Combine the breadcrumbs and cook for 2 to 3 minutes until crispy. Transfer to a bowl to cool.
Assembly and Baking
- Lower the oven temperature to 350°F (175°C). Stir the salt, pepper, and red pepper flakes into the quinoa. Mix in most of the cheese (set aside ¾ cup for later) and pour in the milk, stirring until combined.
- Pour the cheesy quinoa mixture into a 9-inch square baking dish, then gently fold in the roasted broccoli. Sprinkle with the remaining cheese, followed by the toasted breadcrumbs.
- Bake uncovered for 25 minutes until the top is golden and bubbly. Let it cool for 10 minutes before serving.
Notes
Leftovers can be stored in the fridge for up to 4 days. Reheat gently in the oven or microwave. It can also be frozen for about 3 months. Always ensure it reaches an internal temperature of 165°F for safe consumption. For a creamier casserole, stir in another splash of milk before baking.