Description
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.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 80mg
