Description
A cozy and filling casserole made with quinoa, broccoli, and a creamy cheese base, perfect for easy meal prep and delicious leftovers.
Ingredients
Main Ingredients
- 1 cup Quinoa (Rinse before cooking to remove bitterness.)
- 2 cups Broccoli florets (Use fresh or frozen, thawed and squeezed dry.)
- 2 cups Cheddar cheese, shredded (Sharp cheddar is recommended.)
- 1 cup Greek yogurt or sour cream (For creamy base.)
- 2 cloves Garlic, minced (Or use garlic powder.)
- 1 medium Onion, chopped (Or onion powder.)
- 1 tsp Salt
- 1 tsp Black pepper
- 1 cup Broth or water (For cooking quinoa.)
- 1/2 cup Breadcrumbs or crushed crackers (Optional topping for crunch.)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Rinse quinoa under cold water, then cook it in broth or water according to package instructions. Let it cool slightly.
- Chop fresh broccoli into small florets. Blanch in boiling water for 1-2 minutes, then drain and run under cold water. If using frozen, thaw and squeeze out excess water.
Mixing
- In a large bowl, combine the cooked quinoa, broccoli, Greek yogurt or sour cream, garlic, onion, salt, and black pepper. Add about two-thirds of the shredded cheese and mix well.
Baking
- Spread the mixture evenly in the prepared baking dish. Top with the remaining cheese and breadcrumbs if using.
- Bake for 25-35 minutes, until hot and bubbly. Let sit for 5-10 minutes before serving.
Notes
For best results, avoid overcooking the quinoa and broccoli. Letting the casserole rest after baking helps it set up for easier serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole, Main Course
- Cuisine: American