This broccoli quinoa casserole is the perfect combination of healthy and comforting. It’s a great way to incorporate more veggies and whole grains into your diet without sacrificing flavor. The dish is naturally gluten-free, loaded with fiber and plant-based protein, and it’s easily customizable. Whether you’re serving it as a main or a side, this casserole is ideal for meal prep, potlucks, or a cozy family dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked quinoa
Fresh broccoli florets
Olive oil or butter
Onion, finely chopped
Garlic, minced
Eggs
Milk (dairy or plant-based)
Shredded cheddar cheese (or cheese of choice)
Parmesan cheese (optional)
Salt
Black pepper
Paprika or dried herbs (optional, for flavor)
Directions
Preheat your oven and grease a baking dish.
Steam or lightly blanch the broccoli until just tender and set aside.
In a skillet, sauté onion and garlic in olive oil or butter until soft and fragrant.
In a large bowl, combine the cooked quinoa, sautéed aromatics, and broccoli.
In a separate bowl, whisk together eggs, milk, salt, pepper, and any optional herbs or spices.
Stir in the shredded cheese, then pour the egg mixture over the quinoa and broccoli.
Mix until everything is well combined, then transfer to the prepared baking dish.
Top with extra cheese or Parmesan if desired.
Bake until golden and set, then allow to cool slightly before serving.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Vegan Version: Use plant-based milk, vegan cheese, and egg substitutes like flax eggs or a vegan egg replacer.
Add Protein: Mix in shredded chicken, turkey, or crumbled tofu for extra protein.
Spicy Twist: Add red pepper flakes or diced jalapeños for a spicy kick.
Different Veggies: Swap or add cauliflower, spinach, mushrooms, or zucchini.
Crunchy Topping: Sprinkle breadcrumbs or crushed crackers on top for a crispy finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 2 months.
To reheat, microwave individual servings or warm in the oven at 350°F until heated through. If frozen, thaw overnight in the fridge before reheating.
FAQs
Is this casserole gluten-free?
Yes, this recipe is naturally gluten-free as quinoa and the other ingredients do not contain gluten.
Can I use frozen broccoli?
Yes, frozen broccoli works well. Just thaw and drain it before adding to the casserole.
What type of cheese is best?
Cheddar is classic, but mozzarella, Monterey Jack, or Swiss can be used. A mix of cheeses also works well.
Can I make this ahead of time?
Yes, you can assemble the casserole ahead and refrigerate it for up to 24 hours before baking.
Do I have to use eggs?
Eggs help bind the casserole. If needed, use egg substitutes such as flax eggs or commercial vegan egg replacers.
Is quinoa cooked before adding?
Yes, quinoa should be fully cooked and cooled before mixing into the casserole.
How do I cook quinoa?
Rinse quinoa, then simmer 1 cup quinoa with 2 cups water until fluffy and water is absorbed, about 15 minutes.
Can I freeze this casserole?
Yes, it freezes well. Wrap tightly and freeze for up to 2 months. Thaw and reheat before serving.
What can I serve with this?
It pairs well with a light salad, roasted veggies, or grilled protein like chicken or fish.
Can I make it dairy-free?
Yes, use dairy-free milk and cheese to make it suitable for a dairy-free diet.
Conclusion
Broccoli quinoa casserole is a flavorful, nutritious dish that’s easy to prepare and loved by all ages. It brings together wholesome ingredients in a cheesy, comforting bake that’s perfect for any night of the week. Whether you’re meal prepping, feeding a crowd, or simply looking for a healthy comfort food option, this casserole checks all the boxes.
A wholesome and comforting broccoli quinoa casserole made with protein-rich quinoa, fresh broccoli, and a creamy, cheesy sauce. This vegetarian, gluten-free dish is perfect for meal prep, family dinners, or potlucks.
Ingredients
3 cups cooked quinoa
3 cups fresh broccoli florets
2 tbsp olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
2 large eggs
1 cup milk (dairy or plant-based)
1 1/2 cups shredded cheddar cheese
1/4 cup grated Parmesan cheese (optional)
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika or dried herbs (optional)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Steam or lightly blanch the broccoli until just tender, then set aside.
In a skillet, heat olive oil or butter over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant, about 5 minutes.
In a large mixing bowl, combine the cooked quinoa, sautéed onion and garlic, and steamed broccoli.
In a separate bowl, whisk together the eggs, milk, salt, pepper, and optional paprika or herbs.
Stir in the shredded cheddar cheese to the egg mixture.
Pour the egg and cheese mixture over the quinoa and broccoli. Mix well until fully combined.
Transfer the mixture to the prepared baking dish and spread evenly. Top with Parmesan cheese or extra cheddar if desired.
Bake for 30 minutes, or until golden and set. Let cool slightly before serving.
Notes
Use frozen broccoli if needed — just thaw and drain well before using.To make vegan, use plant-based milk, vegan cheese, and flax eggs.Add a crunchy topping with breadcrumbs or crushed crackers before baking.Great for leftovers — refrigerate for up to 4 days or freeze for up to 2 months.Pairs well with a fresh salad or roasted vegetables.
