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Broccoli Quinoa Casserole with Cheddar, Mozzarella, and Greek Yogurt Recipe

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4.2 from 6 reviews

This hearty and nutritious Broccoli Quinoa Casserole combines fluffy quinoa, roasted broccoli, tender carrots, and cannellini beans in a creamy, cheesy sauce. Enhanced with garlic, oregano, and a hint of cayenne pepper, it’s a delicious vegetarian main or side dish perfect for family dinners or meal prepping. The casserole is baked to golden perfection with melted mozzarella and cheddar cheese topping, finished with fresh herbs for a burst of flavor.

Ingredients

Quinoa and Broth

  • 3 cups low sodium vegetable broth or low sodium chicken broth (divided)
  • 1 cup uncooked quinoa

Vegetables and Seasonings

  • 1 pound chopped broccoli florets (about 4 broccoli crowns)
  • 1 1/2 teaspoons kosher salt (divided)
  • ½ teaspoon ground black pepper (divided)
  • 1 small yellow onion, chopped
  • 3 medium carrots, cut into 1/4 to 1/3-inch dice
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper (optional)

Fats and Thickening

  • 3 tablespoons extra virgin olive oil (divided, plus additional as needed)
  • 2 tablespoons all purpose flour

Dairy and Cheese

  • 1 cup non-fat milk
  • 1 cup plain nonfat Greek yogurt
  • 3/4 cup freshly grated mozzarella cheese (divided; fontina or provolone can be used as substitutes)
  • 3/4 cup freshly grated sharp cheddar cheese (divided)

Beans

  • 1 15-ounce can cannellini beans, rinsed and drained

Garnish

  • Chopped fresh herbs (such as parsley, basil, dill, or thyme) for serving

Instructions

  1. Preheat: Position racks in the upper and lower thirds of your oven and preheat to 400 degrees F. Generously coat two large rimmed baking sheets and a 9x13-inch casserole dish with nonstick spray. Set the casserole dish aside.
  2. Cook quinoa: In a large saucepan, bring 2 cups of broth and quinoa to a low boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
  3. Roast broccoli: Toss broccoli florets in a large bowl with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, adding more oil if needed for coating. Spread broccoli evenly on the two baking sheets without overlapping. Roast on upper and lower racks for 10 minutes, then toss and redistribute. Continue roasting for another 5 to 10 minutes until tips are crisp and browned. Reduce oven temperature to 350 degrees F.
  4. Sauté vegetables: Heat remaining 1 tablespoon olive oil in a Dutch oven or large deep sauté pan over medium heat. Add onion and carrots and sauté until slightly softened, about 5 minutes. Add garlic, remaining 1 teaspoon salt, and 1/4 teaspoon black pepper, cooking until fragrant, about 30 seconds.
  5. Make sauce: Sprinkle flour over vegetables and cook, stirring, until flour is golden and smells nutty, about 30 seconds to 1 minute. Gradually whisk in remaining 1 cup broth and then milk in small splashes to avoid lumps. Bring to a simmer and cook gently, stirring often, until sauce thickens slightly, about 5 minutes. Stir in oregano and cayenne, then remove from heat.
  6. Combine ingredients: Gently stir in cooked quinoa, cannellini beans, and roasted broccoli. Taste and adjust seasonings as needed.
  7. Add dairy and cheese: Slowly mix in Greek yogurt, 1/2 cup mozzarella, and 1/2 cup cheddar cheese until combined.
  8. Bake casserole: Transfer mixture into prepared casserole dish, spreading evenly. Top with remaining mozzarella and cheddar cheese. Bake uncovered at 350 degrees F for about 15 minutes until cheese is melted and casserole is hot.
  9. Broil to finish: Turn oven to broil and broil for 3 to 4 minutes until cheese is lightly browned, watching carefully to prevent burning.
  10. Serve: Let casserole rest for 5 minutes. Sprinkle with chopped fresh herbs before serving.

Notes

  • For a vegan version, substitute dairy milk and yogurt with plant-based alternatives and use vegan cheese.
  • Broccoli can be substituted with other vegetables like cauliflower or green beans if preferred.
  • Ensure quinoa is rinsed well before cooking to remove bitterness if not pre-rinsed.
  • Do not skip resting time after quinoa cooking to achieve fluffy texture.
  • Use low sodium broth to better control saltiness of the casserole.
  • Watch closely during broiling to avoid burning the cheese topping.

Find it online: https://cozyplatter.com/broccoli-quinoa-casserole-with-cheddar-mozzarella-and-greek-yogurt-recipe/