Save Cheesy Broccoli Quinoa Casserole rises to the occasion when you need something cozy easy and packed with veggies and protein. This bubbling hot dish is a weeknight hero in my kitchen and a comfort food classic my sister swears by every holiday season.
When I first made this casserole I was looking for a way to get my kids to love broccoli. Now everyone including the picky eaters go back for seconds without coaxing.
Ingredients
- Quinoa: provides a hearty protein base while keeping things light. Always rinse it well to remove bitterness and seek out tricolor quinoa for more texture.
- Broccoli: offers color and vitamins and gives the dish a vibrant green bite. Choose heads that are deep green and firm with no yellowing.
- Sharp cheddar cheese: melts beautifully and gives depth to the sauce. Buy it in blocks and grate it yourself for the smoothest melt.
- Milk: creates the creamy body of the casserole. Whole or two percent both work and richer milk makes it even more luxurious.
- Egg: makes the casserole set and gives a custardy feel. Use fresh local eggs for the brightest flavor.
- Onion: brings a subtle sweetness. Yellow or even sweet vidalia varieties are best for gentle flavor.
- Garlic: adds notes that round out the casserole. Fresh cloves are best chopped very fine.
- Breadcrumbs: become a crisp topping. Use panko for extra crunch or homemade for rustic texture.
- Butter: helps brown the topping and gives the whole casserole big flavor. Look for high quality dairy butter when possible.
- Salt and black pepper: these basics balance all the savory components and bring out the best in every ingredient.
- Paprika: for a mild warmth in the background and gorgeous color on top. Smoky or sweet are both tasty here.
Instructions
- Prep the Quinoa:
- Rinse the quinoa under cold running water for one minute. Add it to a saucepan with water in a two-to-one ratio and bring to a gentle boil. Simmer uncovered about 15 minutes or until grains are tender and you see little tails. Fluff with a fork and set aside.
- Cook the Broccoli Just Right:
- Cut broccoli into bite size florets. Steam over simmering water for four minutes until vibrant green but still firm. Shock them in cold water to stop the cooking so they keep their color.
- Make the Cheese Sauce:
- In a large skillet melt butter over medium low heat. Add onions and cook eight minutes stirring so they become soft and see through but not browned. Add garlic for the last minute letting it sizzle gently. Sprinkle in flour and stir to make a smooth paste. Slowly pour in milk whisking constantly so no lumps form. Simmer five minutes to thicken then remove from the heat. Stir in half of the shredded cheddar a handful at a time until it melts completely and the sauce is smooth.
- Combine the Casserole Base:
- In a large bowl combine cooked quinoa steamed broccoli and the cheese sauce. Season with salt pepper and paprika and gently fold together so every bite gets coated.
- Add Eggs and Assemble:
- Let the mixture cool for five minutes. Beat one egg in a small bowl then stir it into the casserole base so it blends fully. Pour the whole thing into a greased baking dish.
- Top and Bake:
- Mix breadcrumbs with melted butter and the rest of the grated cheddar then scatter over the casserole. Bake in a preheated oven at 375 degrees Fahrenheit for thirty minutes until bubbling hot and golden on top.
- Rest and Serve:
- Allow the casserole to sit for ten minutes before cutting into squares so it holds its shape and does not fall apart.
Save Broccoli is one of my must have ingredients because it adds crunch and color with every bite. I will never forget the first Thanksgiving I slid this on the table next to turkey every guest took a spoonful and someone always asks for the recipe now.
Storage Tips
Cool leftovers completely before storing in a tightly sealed container in the fridge for up to four days. Reheat in the oven or microwave until heated through. If you want to freeze let the baked casserole cool then wrap tightly in layers of foil and plastic. Thaw overnight in the refrigerator and reheat to bring back that fresh from the oven flavor.
Ingredient Substitutions
Swap cheddar for Monterey Jack or Swiss if you prefer a milder taste. Cauliflower or spinach can stand in for broccoli or be used to bulk up the veggie mix. If you skip dairy or eggs try a plant based cheese and a flax egg for a vegan version keeping the richness with cashew cream or coconut milk.
Serving Suggestions
Ladle big squares onto plates alongside a fresh green salad or a simple tomato soup for a full meal. This casserole pairs beautifully with grilled chicken or salmon for extra protein and you can top with sliced scallions or hot sauce for punch. Serve hot right from the baking dish at potlucks or bring to holiday tables as a new tradition.
Save For a truly memorable casserole make it with your favorite cheese blend and invite everyone to the table while it is still hot and bubbling. It is sure to be a new comfort classic that loved ones will request again and again.
Kitchen Guide
- → Can frozen broccoli be used?
Yes, frozen broccoli works well. Thaw and drain it to avoid excess moisture in the bake.
- → Which cheese melts best for this dish?
Cheddar is popular for melting smoothly and adding rich flavor, but Swiss or mozzarella also work.
- → Is quinoa cooked before baking?
For best texture, cook quinoa first. It should be fluffy and fully absorbed before mixing.
- → How can I add more crunch?
Sprinkle panko breadcrumbs on top before baking for a crispier finish to your casserole.
- → Can this dish be made ahead?
Yes, prepare and refrigerate, then bake when ready. It reheats well for leftovers, keeping flavor fresh.
- → What herbs pair best?
Parsley or chives add bright flavor. Thyme or dill also complement broccoli and cheese.