Quinoa Broccoli and Cheese Casserole
Published 7/29/2024
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Our Quinoa Broccoli and Cheese Casserole is a fan favorite! It’s made with just 7 ingredients and has 29g of protein per serving (no meat involved!). Serve up this quinoa casserole recipe this Fall for the entire family!
Today, we present you a healthier spin on the classic Broccoli and Cheese Casserole, but fully equipped with quinoa for added protein! In my opinion, our Quinoa Cheesy Broccoli Casserole is even better than the real thing because it has 29g of protein per serving without compromising any flavor.
If you’re thinking the addition of quinoa is going to make this broccoli casserole take forever to prep, you’re wrong! You actually bake this casserole with uncooked quinoa, and things are ready in 60 minutes. So, what 7 ingredients do you need?
Here’s What You Need to Make Quinoa Broccoli and Cheese Casserole
- Quinoa: We used quinoa for this recipe because it’s hearty and packed with fiber!
- Broccoli: We liked using fresh broccoli instead of frozen. The end resulted with broccoli that still had a bit of a crunch.
- Broth: You can use any kind of broth you want for this recipe. Chicken broth or vegetable broth would work!
- Milk: Creates a super creamy casserole! Use any kind of milk you like.
- Sharp White Cheddar: We used white cheddar in this recipe. Yellow can be used, but make sure it is sharp to have a similar flavor profile.
I’m not going to lie. This broccoli and cheese casserole pretty much tastes like mac and cheese with broccoli in it. A freaking GENIUS way to get your kiddos to eat vegetables, AMIRIGHT?!
Featured Comment
“My husband and I eat quinoa based meals at least 4 times a week and Im always looking for clever new ideas and recipies. I made this tonight, and we both absolutely loved it! I also added chopped mushroom and garlic to my dish and next time I might add less cheese. Great recipe….thanks! 🙂” – Andrea H
Make This Cheesy Broccoli Quinoa Casserole Your Own
- Vegan Version: vegetable stock, vegan cheddar cheese, non-dairy milk. You could even add tofu or tempeh for a little vegan protein!
- Protein Boost: If you want to add even more protein inside the casserole, toss in some Instant Pot shredded chicken!
- Toppings: Top your casserole with some bread crumbs before baking. To brown them, set the broiler on low for 3-5 minutes.
- Veggies: Feel free to toss in extra veggies like mushrooms, carrots, or anything else you like!
- Soup: Instead of the chicken broth and milk, you could totally use cream of mushroom and/or cream of chicken soup! These soups will add some flavor and creaminess.
- Grains: Quinoa is a great source of protein and fiber, but if you don’t have any on hand or aren’t a fan, there are a few alternatives you can try. Brown rice or chopped cauliflower rice would both work well as a base for the casserole. Just be sure to adjust the cooking time based on your chosen substitute.
What do I do if my casserole is too liquidy?
If the casserole has too much liquid in it at the end of the cooking time, bake for 10-15 more minutes. If you have already added the top layer of cheese, place tin foil over the top so it does not burn. Alternatively, allowing the casserole to sit for 10 minutes before serving will allow the quinoa to absorb a little more liquid.
How do I store leftover casserole?
This casserole will last in the fridge for around 4 days!
Can I make this dish ahead of time?
You sure can! This casserole is a great option for meal-prepping or feeding a crowd. Simply assemble the casserole according to the recipe instructions, then cover it tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, take it out of the fridge and let it sit at room temperature for about 30 minutes before baking as usual.
You can also bake the casserole a day before and reheat using the oven reheating method below.
How do I reheat leftover casserole?
Here are a couple of reheating options:
- Oven: Preheat to 350°F. Reheat the casserole in a dish, covered (foil or lid), for 20-25 minutes.
- Microwave: Reheat single servings, covered (vented plastic wrap), on medium power for 1-2 minutes.
What to Serve with Quinoa Broccoli and Cheese Casserole
You could totally eat this casserole on its own, but adding a little extra to the side never hurt anyone! If you want to add a boost of protein, pair your quinoa broccoli casserole with some juicy baked chicken breast, spatchcock chicken, or rotisserie chicken. Want a little more veg? Pair your casserole with an arugula salad or a spring mix salad. Craving some carbs? Add some roasted sweet potatoes to the side.
Quinoa Broccoli and Cheese Casserole
Ingredients
- 1/4 large yellow onion, finely diced
- 1 cup quinoa, uncooked
- 4 cups chopped broccoli florets
- 1/4 teaspoon sea salt
- 1.5 cups broth, any kind
- 1.5 cups 2% milk, or any kind of milk
- 8 oz. sharp white cheddar cheese, freshly grated, divided
Instructions
- Preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.
- Place quinoa, onion, and broccoli florets on the bottom of your casserole dish. Set aside.
- Next, add milk, chicken broth, and salt into a medium saucepan. Turn to medium-high heat and use a whisk to constantly stir. When liquid is heated, slowly add 4 oz. of grated cheese and whisk until cheese dissolves into the mixture.
- Pour liquid on top of ingredients in casserole dish and stir so that everything combines.
- Cover with tin foil and place in oven at 375ºF for 30 minutes. Remove and stir.
- Sprinkle on the additional 4 oz. shredded cheese and place back in the oven (uncovered) for 15 more minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this tonight for my husband and I and we thought it was pretty good. I increased the quinoa to 1 and 1/4 cup dried and also added spinach. We used mild cheddar and thought it gave it a nice flavor. My husband still thought it needed to be topped with sriracha though. Hope to put this recipe into the rotation. Thanks!
This is a favorite in my house! So easy and the kids eat it all up. I actually make it with almond milk and it tastes great. I add more cheese though because we like it extra cheesy.
These proportions are way off. EXTREMELY wet.
Mine was also waaaay watery. I’m wondering if it’s the quinoa?? This was basically soup. Super disappointed, it had all my picky daughter’s favorite things.
Can Almond milk be used instead?
Yes, that will work!
Can I replace rice with quinoa?
This sounds great but it doesn’t show measurements of ingredients. I am making it for Thanksgiving so if you could please send the measurements to me that would be awesome.
Thanks!
Hi there! You need to keep scrolling down. There is a recipe card with the written recipe!
Gotcha, didn’t see them at first. Thanks and Happy Thanksgiving 🦃!
that’s a ton of calories and carbs and fat for a quarter cup serving
Hi! That is actually for 1/4 of the recipe, not 1/4 cup!
Does the quinoa get cooked first? Your ingredients say uncooked, but I wasn’t sure! Looks yummy. I plan to add chicken to have more substance and feed a larger crowd 🙂
Everything goes in raw! That’s the beauty of this casserole <3
Is there something I could use to swap out the mushroom gravy?? This sounds SO delicious, but I’m in a household with 2 mushroom haters. ??
Is it the texture or flavor of mushroom that they object to? I love the flavor but hate the texture of cooked mushroom, but I like them raw in salads. What I do for flavor in cooked meals is use mushroom powder.
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I was SO excited to find this with my Gluten-Free Mother-in-Law coming to visit, but then I read the ingredients in the gravy…WHEAT FLOUR!!!
Glad I noticed that before I bought it. I’ll use some chicken broth and thicken w/ corn starch, I guess, unless you have another suggestion.