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A lighter comfort food casserole combining fluffy quinoa, roasted broccoli, carrots, and cannellini beans in a creamy, cheesy sauce with a golden breadcrumb topping. It is protein-packed, veggie-loaded, vegetarian-friendly, and perfect for meal prep.

Ingredients

Scale
  • 2 cups low-sodium vegetable or chicken broth
  • 1 cup uncooked quinoa (rinsed well)
  • 1/4 tsp ground black pepper
  • 1/2 tsp kosher salt
  • 2 tbsp extra virgin olive oil (divided)
  • 1 lb broccoli florets
  • 2 tbsp all-purpose flour
  • 3 medium carrots, diced
  • 1 small yellow onion, finely diced
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne pepper (optional)
  • 1 cup non-fat milk
  • 1 cup plain nonfat Greek yogurt
  • 1 15-oz can cannellini beans, drained and rinsed
  • 3/4 cup shredded mozzarella (split)
  • 3/4 cup sharp cheddar cheese (split)
  • Chopped fresh herbs (optional, for garnish)

Instructions

  1. Rinse quinoa under cold water thoroughly using a fine-mesh strainer until the water runs clear to remove saponin coating.
  2. In a large saucepan, combine the rinsed quinoa and 2 cups of broth. Bring to a gentle boil over medium-high heat.
  3. Reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove from heat, keep covered, and let quinoa steam for 5 minutes. Fluff with a fork to separate the grains.
  5. Preheat oven to 400°F (204°C) and set oven racks in upper and lower thirds.
  6. Spray two large rimmed baking sheets and a 9×13-inch casserole dish with nonstick spray.
  7. In a large bowl, toss broccoli florets with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until coated.
  8. Spread broccoli in a single layer on the baking sheets without crowding.
  9. Roast broccoli for 10 minutes, toss, swap baking sheets’ positions, and roast another 5-10 minutes until edges are browned and tips slightly crisp.
  10. Reduce oven temperature to 350°F (177°C) for casserole baking step.
  11. Heat 1 tbsp olive oil in a large Dutch oven or deep skillet over medium heat.
  12. Add diced onion and carrots; sauté about 5 minutes until softened.
  13. Add minced garlic, 1 tsp kosher salt, and 1/4 tsp black pepper; cook 30 seconds until fragrant.
  14. Sprinkle flour over vegetables; stir constantly 30-60 seconds until lightly golden.
  15. Slowly whisk in 1 cup broth, then whisk in 1 cup milk gradually to avoid lumps.
  16. Bring mixture to gentle simmer, then lower heat and cook about 5 minutes, stirring often, until thickened.
  17. Stir in dried oregano and cayenne pepper (if using), then remove from heat.
  18. Optionally, add 1 tbsp grated Parmesan cheese for extra flavor.
  19. Drain and rinse cannellini beans.
  20. Stir cooked quinoa into the warm sauce until combined.
  21. Fold in cannellini beans and roasted broccoli gently.
  22. Taste and adjust salt and pepper as needed.
  23. Stir in Greek yogurt, half of shredded mozzarella (about 3/8 cup), and half of shredded cheddar cheese (about 3/8 cup) until creamy and smooth.
  24. Spread mixture evenly into prepared casserole dish.
  25. Sprinkle remaining mozzarella and cheddar cheese evenly over the top.
  26. Bake uncovered at 350°F (177°C) for approximately 15 minutes until cheese melts and casserole is heated through.
  27. Switch oven to broil and broil casserole 3-4 minutes until top is golden brown and bubbly, watching closely to avoid burning.
  28. Remove casserole from oven and let rest 5 minutes to set.
  29. Optionally, sprinkle chopped fresh herbs on top before serving.

Notes

Always rinse quinoa thoroughly to remove the bitter saponin coating., Avoid overcooking broccoli to maintain slight crispness, as it will continue cooking in the casserole., Reserve some cheese for topping to achieve a golden, bubbly crust on the casserole., If mixture seems dry before baking, add a splash more broth or milk to keep casserole creamy., Use freshly grated cheese for better melting; pre-shredded may contain anti-caking agents., Leftovers keep well in fridge up to 4 days and taste even better the next day., This casserole can be frozen before or after baking; if freezing before baking, add cheese topping when ready to bake., Reheat covered at 350°F for 20-25 minutes or microwave 2-3 minutes for single portions; thaw overnight if frozen., Substitution ideas include brown rice or farro for quinoa (adjust cooking times), cauliflower for broccoli, sour cream or plain yogurt for Greek yogurt, and different cheeses like Gruyere or Monterey Jack., Serving suggestions: fresh green salad with lemon vinaigrette, garlic bread or dinner rolls, grilled chicken or baked salmon for extra protein, roasted zucchini or bell peppers for additional veggies.

Nutrition

Find it online: https://cozyovenkitchen.com/creamy-quinoa-broccoli-and-cheese-casserole/