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Broccoli Quinoa Casserole with Cheesy Greek Yogurt and Roasted Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 11 reviews
  • Author: Jessica
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Broccoli Quinoa Casserole is a wholesome, comforting dish combining nutty quinoa, roasted broccoli, and creamy cheese sauce. It features a balance of textures with roasted crisp-tipped broccoli florets, tender quinoa, and a luscious mix of Greek yogurt and melted mozzarella and cheddar cheeses. Perfect as a hearty vegetarian main or side, this casserole is packed with veggies and protein, ideal for a nutritious family meal.

Ingredients

Broccoli and Quinoa

  • 3 cups low sodium vegetable broth or low sodium chicken broth (divided)
  • 1 cup uncooked quinoa
  • 1 pound chopped broccoli florets (about 4 broccoli crowns)
  • 3 tablespoons extra virgin olive oil (divided, plus additional as needed)
  • 1 1/2 teaspoons kosher salt (divided)
  • 1/2 teaspoon ground black pepper (divided)

Vegetables and Aromatics

  • 1 small yellow onion (chopped)
  • 3 medium carrots (cut into 1/4 to 1/3-inch dice)
  • 1 teaspoon minced garlic (about 2 cloves)

Seasonings and Thickener

  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper (optional)
  • 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 substituted)
  • 3/4 cup freshly grated sharp cheddar cheese (divided)

Beans and Garnish

  • 1 15-ounce can cannellini beans (rinsed and drained)
  • 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°F. Generously coat 2 large rimmed baking sheets and a 9×13-inch (or similar) casserole dish with nonstick spray; set aside.
  2. Cook Quinoa: In a large saucepan, bring 2 cups of broth and quinoa to a low boil. Reduce heat, cover, and simmer 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 with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Spread evenly over the two prepared baking sheets. Roast on upper and lower oven racks for 10 minutes. Toss broccoli, redistribute, swap the pans between racks, and roast for an additional 5-10 minutes until browned and tips are crisp. Reduce oven temperature to 350°F.
  4. Sauté Vegetables: Heat remaining 1 tablespoon olive oil in a large deep sauté pan over medium heat. Add chopped onion and diced carrots and cook until slightly softened, about 5 minutes.
  5. Add Garlic and Season: Stir in minced garlic, remaining 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook until garlic is fragrant, about 30 seconds.
  6. Make Roux: Sprinkle flour over the vegetables and cook, stirring, until the flour becomes golden and nutty-smelling, about 30 seconds to 1 minute.
  7. Prepare Sauce: Gradually whisk in the remaining 1 cup broth and milk, adding liquid slowly to avoid lumps. Bring the mixture to a simmer over medium heat. Reduce heat and cook gently for about 5 minutes, stirring often until slightly thickened.
  8. Season Sauce: Stir in dried oregano and optional cayenne pepper. Remove from heat.
  9. Combine Ingredients: Stir the cooked quinoa into the sauce, then fold in the cannellini beans and roasted broccoli. Adjust seasoning if necessary.
  10. Incorporate Dairy and Cheese: Gently stir in Greek yogurt, 1/2 cup mozzarella, and 1/2 cup cheddar cheese until combined.
  11. Assemble Casserole: Transfer the mixture into the prepared casserole dish, spreading evenly. Top with the remaining mozzarella and cheddar cheeses.
  12. Bake: Bake uncovered at 350°F for about 15 minutes until the cheese is melted and casserole is hot throughout.
  13. Broil for Finish: Turn the oven to broil and cook for an additional 3-4 minutes until cheese is lightly browned and bubbly. Watch carefully to avoid burning.
  14. Rest and Serve: Let the casserole rest for 5 minutes. Sprinkle with chopped fresh herbs before serving to add fresh flavor and color.

Notes

  • Use low sodium broth to better control the salt level in the dish.
  • Roasting broccoli until crisp enhances its flavor and texture in the casserole.
  • Optional cayenne pepper adds a subtle heat, adjust to your spice preference.
  • Greek yogurt adds creaminess without excess fat; do not substitute with sour cream for best texture.
  • You can substitute mozzarella and cheddar with fontina or provolone for different cheese profiles.
  • The casserole can be assembled ahead and refrigerated before baking; add extra baking time if baked cold.
  • For vegan adaptation, substitute dairy ingredients with plant-based alternatives and use vegetable broth.

Find it online: https://dishrise.com/broccoli-quinoa-casserole-with-cheesy-greek-yogurt-and-roasted-vegetables-recipe/