This Broccoli Quinoa Casserole is a healthier version of a traditional broccoli cheese casserole recipe. All of the flavor in a casserole without a cream of mushroom or chicken canned soup. A healthier version of the classic comfort food.
We’ve perfected the way to make quinoa NOT taste like cardboard, figured out the meltiest of cheeses and the perfect binder to make this the best casserole and side dish for dinner, meal prep or to bring as an unexpected favorite for the office potluck.
How Do You Cook Quinoa?
The only thing more confusing than how to pronounce quinoa is how to cook it and have it actually taste good. There are a few tips and tricks for making quinoa taste good.
The biggest compliant with quinoa is that it lacks flavor, so it needs some tender loving care to taste good. Here are a few tips on how to make quinoa taste good.
- Use stock, broth or wine instead of water.
- Add salt! Salt enhances the flavor of all ingredients.
- Toast raw, dry quinoa seeds before cooking.
- Mix with big, familiar flavors like cheese, vegetables and fruits.
For my Quinoa Casserole, I used chicken stock instead of straight water. Quinoa is like a little sponge. It absorbs the flavor of chicken stock, onion powder and salt making them into little flavor and texture bombs exploding in your mouth.
Recipe Essentials
Most of these broccoli quinoa casserole ingredients are pantry staples with the exception of the broccoli. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Raw quinoa – clearly this is a quinoa casserole, but if your family is really opposed, you can use rice.
- Fresh broccoli florets- I highly recommend using fresh broccoli opposed to frozen broccoli, which can get mushy while cooking. My family prefers florets, but you can use cuts too. Make sure they are cut into smaller pieces so they cook thoroughly.
- Fine sea salt
- Onion powder
- Broth
- Eggs
- Milk
- White pepper
- Garlic
- Cheddar cheese
- Scallions
5S Philosophy 👩🏻
- Salt – I like to use fine sea salt to bring out the other flavors of this broccoli quinoa casserole. Using low sodium chicken broth helps to keep the salt content down.
- Seasoning – In addition to the onion powder, try adding garlic powder, freshly ground black pepper or even red pepper flakes for some spice.
- Sauces – I like to top my casserole with a little hot sauce (sriracha is always good!) or a drizzle of ranch dressing. You can also top with a dollop of plain Greek yogurt or sour cream.
- Swaps – Try adding some protein. Shredded chicken, precooked rotisserie chicken, chopped ham, chickpeas or cooked ground turkey or chicken would be easy and delicious. You can also add frozen peas, bell peppers or any other veggies you can think of. Make sure they are cooked so the additional moisture is sweat out and prevents the casserole from being soggy.
- Senses – Warm and hearty, broccoli quinoa casserole bakes up with cheesy richness, nutty quinoa, and tender broccoli, filling the air with a comforting, savory aroma in every bite.
Make it A Meal
The options for serving this broccoli quinoa casserole are endless! If serving it as a side dish, it tastes great with anything from grilled chicken to marinated steak. We love ours with pork chops too. You can also serve it alongside a nice side salad.
You can totally turn this into a dinner itself by topping with grilled chicken or even adding some ground meat into the mix. Ground beef or ground turkey would be perfect.
Broccoli Quinoa Casserole Recipe
Ingredients
- 1 cup raw quinoa
- 1 teaspoon fine sea salt
- 1 teaspoon onion powder
- 2 cups low sodium chicken or vegetable broth
- 2 large eggs , lightly beaten
- 1 cup whole milk
- 1 teaspoon ground white pepper
- 2 cloves garlic , minced
- 2 cups sharp cheddar cheese , grated and divided
- 2 cups fresh broccoli florets
- 1 scallions , for garnish (optional)
- Cooking Spray
Instructions
- Preheat the oven to 350°F. Coat a 1 1/2 or 2 quart casserole dish with cooking spray. Set aside.
- Combine the 1 cup raw quinoa, 1 teaspoon fine sea salt, 1 teaspoon onion powder and 2 cups low sodium chicken or vegetable broth in a medium saucepan. Bring to a low boil, then reduce heat to a simmer. Cover and cook for approximately 15 minutes, or until cooked. Remove from heat, rest for 5 minutes and fluff with a fork.*
- In a medium mixing bowl, combine the 2 large eggs, 1 cup whole milk, 1 teaspoon ground white pepper, minced 2 cloves garlic and 1 1/2 cups of the shredded cheese. When mixed, add the cooked quinoa and chopped 2 cups fresh broccoli florets , toss (don't stir) until combined.
- Transfer the mixture to a casserole dish. Bake, uncovered, for 40 minutes or until it reaches an internal temperature of 165°F.
- Remove and top the casserole with the remaining 1/2 cup of the shredded cheddar cheese. Return to oven for 4-5 minutes or until the cheese has melted.
- Remove and allow to sit for 5 minutes before serving. Garnish with the chopped 1 scallions, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
Nutrition
More Easy Side Dish Recipes
The best way to elevate an already great meal is with an equally delicious side dish. Here are some of our favorites.
Family loved this and it’s so easy!
When do you add the broccoli? I don’t see it in the directions……
Hi Mary-Anne- with the quinoa, just updated it. Thank you for catching that.
This was fabulous! I cooked the quinoa in chicken broth for added flavor and used a mixture of cheeses. Next time I think I will add in some rotisserie chicken for a one pot meal! Thanks for the recipie! ~ Rochelle
Great idea! I’m glad you liked it!
This sounds delish
This looks yummy! Need to try it very soon. Maybe try it now and serve it again for Easter breakfast?
Did you enjoy it?