Description
A nourishing and delicious casserole that combines quinoa, broccoli, and cheese for a comforting and wholesome meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups broccoli florets, steamed
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 cup milk (dairy or non-dairy)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 1 tablespoon olive oil (optional, for greasing the dish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish generously with olive oil to prevent sticking.
- Cook the quinoa: In your saucepan, combine 1 cup of rinsed quinoa with 2 cups of water or vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is fluffy and all the liquid is absorbed.
- Mix the ingredients: Once the quinoa has cooled slightly, transfer it to a large mixing bowl and fold in the steamed broccoli florets, 1 cup of shredded cheese, 1 cup of milk, garlic powder, onion powder, salt, and pepper. Stir until everything is coated and well combined.
- Transfer to the baking dish: Pour the mixture into your prepared baking dish. If desired, sprinkle the breadcrumbs evenly on top for that crunchy finish.
- Bake it to perfection: Place your casserole in the preheated oven and bake for about 25-30 minutes. You’ll know it’s done when it bubbles, and the top turns a beautiful golden brown.
- Serve and enjoy: Let it cool for a few minutes before diving in, allowing the flavors to settle.
Notes
This casserole is versatile; feel free to substitute the broccoli with cauliflower or spinach, and customize the cheese according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg