Description
A nutritious and delicious broccoli casserole made better by roasting fresh broccoli florets, combining them with creamy quinoa and sharp cheddar cheese, and topped with crispy garlicky whole grain breadcrumbs. This healthy, easy-to-make casserole offers a satisfying blend of textures and flavors perfect for a wholesome family meal or potluck.
Ingredients
Scale
Quinoa and Broccoli
- 2 cups vegetable broth or water
- 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
- 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
- 2 tablespoons olive oil
- ¾ teaspoon salt
- 10 twists of freshly ground black pepper
- ¼ teaspoon red pepper flakes, omit if sensitive to spice
Cheesy Mixture
- 8 ounces (about 2½ cups) freshly grated cheddar cheese, divided
- 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
Breadcrumb Topping
- 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
- Preheat the oven and prepare a baking sheet: Preheat your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to ensure easy cleanup after roasting.
- Cook the quinoa: In a heavy-bottomed, medium-sized pot, bring the vegetable broth or water to a boil. Add the rinsed quinoa, then reduce the heat to low and let it simmer uncovered for 17 to 20 minutes until all liquid is absorbed. Cover the pot and let it steam for an additional 10 minutes to fluff the quinoa.
- Roast the broccoli: Cut any large broccoli florets in half to get bite-sized pieces. Toss the broccoli on the prepared baking sheet with 2 tablespoons olive oil and ¾ teaspoon salt until evenly coated. Spread them in a single layer and bake for about 20 minutes, until tender and edges begin to caramelize.
- Make the breadcrumbs: Tear the slice of bread into bite-sized pieces and pulse in a food processor or blender until fine crumbs form. In a small pan over medium heat, melt the butter or warm olive oil. Add the minced garlic and cook until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, stirring frequently, until they turn slightly browned and crisp. Transfer to a bowl and let cool to prevent burning.
- Combine quinoa, cheese, and seasonings: Reduce oven temperature to 350 degrees Fahrenheit. Return the quinoa pot to the stove off heat. Stir in the salt, freshly ground black pepper, and red pepper flakes (if using). Reserve ¾ cup of cheddar cheese for topping, then add the rest of the cheese to the quinoa. Pour in the milk and stir gently until the cheese melts and the mixture is creamy.
- Assemble and bake the casserole: Pour the cheesy quinoa into a 9-inch square baking dish. Add the roasted broccoli and gently fold it in to combine evenly. Sprinkle the reserved ¾ cup of cheese on top, followed by the prepared breadcrumb mixture.
- Bake and serve: Bake the casserole uncovered at 350 degrees Fahrenheit for 25 minutes, until the top is golden and bubbly. Allow the casserole to cool for 10 minutes before serving. Store leftovers covered in the refrigerator for up to 4 days and reheat gently in the oven or microwave before enjoying again.
Notes
- This broccoli casserole is nutritious and flavorful with roasted fresh broccoli, creamy quinoa, sharp cheddar, and garlicky whole grain breadcrumbs.
- The recipe yields 6 to 8 servings, perfect for family dinners or gatherings.
- If you prefer less spice, omit the red pepper flakes.
- For a gluten-free option, substitute the whole wheat bread with gluten-free bread in the breadcrumbs.
- Leftovers keep well refrigerated and reheat nicely.
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 277
- Sugar: 3.5 g
- Sodium: 589 mg
- Fat: 17.7 g
- Saturated Fat: 6.9 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 22.2 g
- Fiber: 3.4 g
- Protein: 12.6 g
- Cholesterol: 32.5 mg
