broccoli is back
So I’ve heard that not everyone is a huge fan of broccoli. Well, that’s a shame, because broccoli is an awesome vegetable and is super good for you. Luckily, if you’re not a lover of raw or steamed broccoli, there are other ways of cooking this brassica that are easy and super scrumptious. This casserole mixes roasted broccoli florets and quinoa with a baked topping of cheddar and bread crumbs. It’s a delicious way to get your veggies and protein in while also enjoying your side dish.
⟶ the recipe
broccoli quinoa casserole
ingredients
2 bunches of broccoli, florets chopped
2 tablespoons extra-virgin olive oil
Salt and pepper
2 cups cooked quinoa
1 cup milk
8 ounces cheddar cheese, grated
½ teaspoon red pepper flakes
1 tablespoon butter
2 cloves of garlic, minced
½ cup Panko bread crumbs
Prep time
15 minutes
Cook time
45 minutes
Total time
1 hour
6-8 servings
instructions
Preheat oven to 400 degrees Fahrenheit. On a large rimmed baking sheet, lined with parchment paper, toss broccoli florets with EVOO, and some salt and pepper.
Roast broccoli for about 20 minutes, until lightly browned and crispy.
Meanwhile, place quinoa in a medium saucepan, and stir in the milk, and half of the cheddar cheese. Stir quinoa on low heat, until cheese is fully melted. Stir in the red pepper flakes.
Melt butter in a small skillet, and add the garlic. Cook for about 1 minute, then add the Panko. Cook for another few minutes, stirring often, until bread crumbs are golden brown.
Once broccoli is out of the oven, reduce temperature to 350 degrees. Drizzle some olive oil in a square baking dish.
Add quinoa mixture and broccoli to the baking dish, and stir until well-mixed. Sprinkle the rest of the cheese over the broccoli and quinoa, then top with an even layer of the bread crumbs.
Bake, uncovered, for about 25 minutes, until the top is golden and cheese is slightly bubbling.
⟶ make it ahead
- You can definitely make the quinoa ahead of time, and have it ready in the fridge before making this recipe. Just heat it up in a saucepan with maybe a splash of water or vegetable broth to break it up before adding the milk and cheese
⟶ store it
- Store leftover in a tightly sealed container in the fridge for up to 4 days
