Description
A warm, creamy casserole featuring quinoa, tender broccoli, and a smooth cheese sauce, perfect for family meals.
Ingredients
Scale
- 1 cup dry quinoa, rinsed well
- 2 cups water or low-sodium chicken/vegetable broth
- 4 cups broccoli florets, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup sour cream or plain Greek yogurt
- 1 1/2 to 2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika or smoked paprika (optional)
- 1/2 cup plain breadcrumbs or crushed crackers
- 1 tablespoon olive oil (to toss breadcrumbs)
Instructions
- Cook quinoa: Combine rinsed quinoa and water or broth in a small pot. Bring to a boil, reduce heat, cover, and simmer 15 minutes until water is absorbed. Fluff with a fork.
- Steam or blanch broccoli: Cook broccoli until bright green and just tender, about 3–4 minutes. Drain and set aside.
- Make cheese sauce: In a medium pan, melt butter and sauté onion until soft and translucent. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in milk and simmer until sauce thickens. Remove from heat and stir in sour cream, half the cheddar, Parmesan, salt, and pepper. Mix until smooth.
- Combine: In a large bowl, mix cooked quinoa, broccoli, and cheese sauce. Taste and adjust seasoning if needed.
- Transfer mixture to a greased 9×13-inch baking dish. Sprinkle remaining cheddar and breadcrumbs mixed with olive oil on top.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden on top. Let rest for 5 minutes before serving.
Notes
Use low-sodium broth for better control of salt. Shred your own cheese for best melt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg