Creamy Broccoli Quinoa Casserole (Printable)

Tender broccoli and fluffy quinoa in a luscious creamy sauce, baked until golden and bubbly for cozy family dinners.

# What You'll Need:

→ Vegetables

01 - 4 cups broccoli florets, fresh or frozen
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced

→ Grains

04 - 1 cup quinoa, rinsed

→ Dairy & Eggs

05 - 1 1/2 cups milk, dairy or unsweetened plant-based
06 - 1 cup shredded cheddar cheese, or plant-based alternative
07 - 1/2 cup sour cream or Greek yogurt
08 - 2 large eggs

→ Pantry

09 - 2 tbsp olive oil or butter
10 - 1 tsp dried thyme
11 - 1/2 tsp paprika
12 - Salt and black pepper, to taste
13 - 1/2 cup gluten-free breadcrumbs, optional for topping

# How to Make It:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or butter.
02 - Prepare the quinoa according to the package directions. Fluff with a fork and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook the onion until softened, about 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the broccoli and sauté until just tender, about 5 minutes for fresh or until heated through for frozen.
04 - In a large bowl, whisk together the eggs, milk, sour cream or yogurt, thyme, paprika, salt, and pepper. Fold in the cooked quinoa, sautéed vegetables, and 3/4 cup of the shredded cheese until evenly distributed.
05 - Transfer the mixture into the prepared baking dish and spread it into an even layer. Scatter the remaining cheese and breadcrumbs over the top.
06 - Bake uncovered for 30 to 35 minutes, until the top is bubbly and golden brown. Let the casserole rest for 5 minutes before slicing and serving.

# Expert Hacks:

01 -
  • It hits that deep comfort food craving without leaving you sluggish afterward
  • The creamy sauce comes together in one bowl so cleanup is almost nothing
  • Even picky eaters who claim to hate broccoli go back for seconds
02 -
  • Hot quinoa folded into the egg mixture will give you scrambled egg bits throughout, so always let it cool a few minutes first
  • The casserole will look jiggly when you pull it out but firms up during those 5 minutes of resting
03 -
  • Undercook the broccoli slightly in the skillet because it keeps cooking in the oven and nobody likes mushy broccoli
  • Taste the sauce before you add the quinoa and vegetables because that is your last chance to adjust seasoning

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