Sometimes, the best recipes come from those “what do I do with this?” moments. I discovered this recipe when I found a broccoli in the fridge, wondering how to turn it into something special.
I knew if I just steamed it, the kids would turn up their noses, and honestly, I wasn’t in the mood for plain veggies either.
So, I started thinking—what could I make that everyone would actually want to eat? I spotted some quinoa in the pantry, grabbed some cheese, and before I knew it, this Broccoli Quinoa Casserole was in the oven. It was cheesy, hearty, and everyone defintitely loved it!
Why You’ll Love This Casserole
- Packed with Nutrients: Broccoli and quinoa make this a protein-packed, fiber-rich meal.
- Kid-Approved Comfort Food: Creamy cheese and mild flavors make it a family favorite—even for picky eaters.
- Easy One-Dish Meal: Fewer dishes, less hassle, and a complete meal all in one pan.
- Make-Ahead Friendly: Perfect for meal prep—just bake and reheat when ready.
- Customizable: Add extra veggies, swap cheeses, or throw in some protein—this casserole is super flexible.
Broccoli Quinoa Casserole Recipe
For this delicious casserole, you’ll need the following ingredients:
Ingredients
- 1 pound broccoli florets – Provides a fresh, earthy crunch and a boost of vitamins.
- 2 cups vegetable broth – Infuses the quinoa with extra flavor as it cooks.
- 1 cup quinoa – A protein-rich base that’s light, fluffy, and naturally gluten-free.
- ⅓ teaspoon red pepper flakes – Adds a subtle heat without overpowering the dish.
- 1 ½ slices whole wheat bread – Crumbled for a crispy, wholesome breadcrumb topping.
- 2 cups cheddar cheese – Sharp and creamy, it melts perfectly into the casserole.
- ½ cup mozzarella cheese – Gives that irresistible gooey texture.
- 2 tablespoons olive oil – Used for sautéing and giving the breadcrumb topping a golden finish.
- 1 teaspoon salt – Enhances all the flavors throughout the dish.
- 1 clove garlic – Adds a fragrant, savory depth.
- 1 cup low-fat milk – Creates a light, creamy base without being too heavy.
- ½ teaspoon freshly ground black pepper – Balances flavors with a gentle kick.
- ½ tablespoon butter – Gives the breadcrumb topping a rich, buttery crunch.
Optional Add-Ons
- Cooked chicken or tofu – For added protein.
- Mushrooms or bell peppers – To amp up the veggie content.
- Parmesan cheese – For a saltier, nutty flavor in the topping.
- Chili flakes – If you prefer a spicier kick.
Tools You’ll Need
- Large saucepan – To cook the quinoa and sauté ingredients.
- Mixing bowls – For prepping and combining the casserole mixture.
- 9×13-inch baking dish – The perfect size for baking the casserole evenly.
- Sharp knife and cutting board – For chopping broccoli and garlic.
- Cheese grater – To freshly shred the cheddar and mozzarella.
- Blender or food processor – To make fine breadcrumbs from whole wheat bread.
Step-by-Step Instructions for Broccoli Quinoa Casserole
Step 1: Preheat and Prepare
Preheat your oven to 400°F (190°C). Lightly grease a 9×13-inch baking dish with a bit of olive oil or cooking spray to prevent sticking. Set it aside while you prepare the other ingredients.
Step 2: Cook the Quinoa
In a large saucepan, combine the quinoa and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes. Check that the quinoa absorbs all the broth and is tender. Once cooked, fluff it with a fork and set it aside.
Step 3: Sauté the Broccoli and Garlic
While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the broccoli florets and stir occasionally until they turn bright green and slightly tender. Add the minced garlic and cook for another minute, stirring frequently to prevent burning. Remove from heat and set aside.
Step 4: Make the Cheese Sauce
In a separate saucepan, melt the butter over medium heat. Once melted, pour in the milk and gradually add the cheeses, stirring constantly. Sprinkle in the red pepper flakes, salt, and black pepper. Keep stirring until the cheeses are fully melted and the sauce is smooth. Reduce the heat to low and stir occasionally to maintain consistency.
Step 5: Combine Everything
In a large mixing bowl, add the cooked quinoa, sautéed broccoli, and cheese sauce. Stir thoroughly until everything is evenly coated. Make sure there are no dry spots for consistent flavor in each bite.
Step 6: Prepare the Topping
Place the whole wheat bread in a food processor and pulse several times until it forms fine crumbs. Transfer to a small bowl and drizzle with the remaining olive oil. Mix well to coat the crumbs evenly—this helps them turn golden and crispy when baked.
Step 7: Assemble and Bake
Pour the quinoa and broccoli mixture into the greased baking dish, spreading it out evenly. Sprinkle the prepared breadcrumb topping over the surface. Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Step 8: Serve and Enjoy!
Once baked, remove from the oven and let it cool for 5 minutes before serving. This resting time allows the cheese sauce to set slightly, making it easier to serve. Enjoy warm!
Best Paired With
- Crisp Garden Salad – The fresh greens complement the creamy casserole beautifully.
- Tomato Basil Soup – Adds a light and tangy contrast.
- Garlic Bread – Because extra carbs are always a good idea.
Storage and Serving
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, pop it in the microwave or warm it in the oven at 350°F until heated through. You can also freeze the casserole for up to 3 months. Just thaw in the fridge overnight before reheating.
Tips for Success
- Don’t Overcook the Broccoli: You want it tender but still with a bit of bite—mushy broccoli can make the casserole watery.
- Use Freshly Grated Cheese: It melts better than pre-shredded and gives a smoother texture.
- Toast the Breadcrumbs: A quick sauté in olive oil before baking can make them even crispier.
- Let it Rest: After baking, give it a few minutes to cool slightly so it firms up before slicing.
Substitutes and Variations
- Dairy-Free: Swap cheddar and mozzarella for dairy-free alternatives and use unsweetened almond milk.
- Gluten-Free: Use gluten-free bread for the topping or omit it entirely.
- Spice it Up: Add diced jalapeños or extra red pepper flakes for a bolder flavor.
- Protein Boost: Stir in shredded rotisserie chicken or chickpeas.
Nutritional Breakdown
| Nutrient | Amount per Serving |
| Calories | 310 |
| Protein | 16g |
| Total Fat | 14g |
| Saturated Fat | 5g |
| Carbohydrates | 28g |
| Fiber | 5g |
| Sugars | 3g |
What Others Are Saying About The Recipe
Cami M. – “This casserole is the perfect balance of healthy and indulgent! My kids, who usually avoid broccoli like the plague, actually asked for seconds. The cheesy topping is the real MVP.”
Jade L. – “ I added some cooked chicken for extra protein, and it turned out amazing!”
Emil K. – “As someone who meal preps weekly, this casserole has been a lifesaver. It reheats beautifully and keeps me full through busy workdays. Plus, the crunchy breadcrumb topping is so satisfying!”
Deborah T. – “I loved how easy this was to customize. I added mushrooms and used dairy-free cheese, and it still turned out creamy and delicious. Will definitely make again!”
FAQs
Can I make this casserole ahead of time?
Absolutely! You can prep the entire casserole, refrigerate it, and bake when ready. Just add 5-10 extra minutes to the baking time if starting from cold.
Can I use frozen broccoli?
Yes, but thaw and pat it dry first to prevent excess moisture, which could make the casserole soggy.
Is quinoa necessary, or can I substitute it?
You can swap quinoa with brown rice or couscous if preferred. Just adjust cooking times as needed.
Final Thoughts
This Broccoli Quinoa Casserole has become one of those recipes I can always count on. It’s the perfect balance of nutritious and delicious, with plenty of flexibility to make it your own. If you give it a try, don’t forget to share how it turned out—I’d love to hear your twists and takes on this cozy classic!