Creamy Broccoli Quinoa Casserole (Printable Version)
A comforting baked dish with tender broccoli, fluffy quinoa, and rich creamy sauce for cozy family dinners.
# What You Need:
→ Vegetables
01 - 4 cups broccoli florets, fresh or frozen
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
→ Grains
04 - 1 cup quinoa, rinsed
→ Dairy & Eggs
05 - 1 1/2 cups milk, dairy or unsweetened plant-based
06 - 1 cup shredded cheddar cheese, or plant-based alternative
07 - 1/2 cup sour cream or Greek yogurt
08 - 2 large eggs
→ Pantry
09 - 2 tbsp olive oil or butter
10 - 1 tsp dried thyme
11 - 1/2 tsp paprika
12 - Salt and black pepper, to taste
13 - 1/2 cup gluten-free breadcrumbs (optional, for topping)
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook quinoa according to package directions. Set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3 to 4 minutes. Add garlic and cook for 1 minute. Add broccoli and sauté until just tender, about 5 minutes for fresh or until heated through for frozen.
04 - In a large bowl, whisk together eggs, milk, sour cream, thyme, paprika, salt, and pepper. Stir in the cooked quinoa, sautéed vegetables, and 3/4 cup of the cheese.
05 - Pour the mixture into the prepared baking dish. Top with the remaining cheese and breadcrumbs, if using.
06 - Bake uncovered for 30 to 35 minutes, until bubbly and golden on top. Let rest 5 minutes before serving.
# Expert Advice:
01 -
- It comes together faster than you would expect from something that looks this impressive coming out of the oven
- The creamy sauce uses things you probably already have in your fridge right now
02 -
- If you pour the egg mixture over piping hot quinoa you will get scrambled egg bits floating in your casserole
- Letting it rest for those five minutes is not optional, it sets the custard so slices hold together
03 -
- Undercook the broccoli slightly in the skillet because it will keep softening in the oven
- Spread the mixture evenly and push it into the corners so every serving has that crispy edge