Cheesy Broccoli Quinoa Casserole

Trendy ingredients prepared in a way that's classically delicious.

Broccoli Quinoa Casserole
 Brittany Mullins

There’s no shortage of veggies in this casserole, but mix in a great block of cheddar and it’ll taste like a cheat day meal.

Nutrition (per serving)

Calories: 185; total fat: 9g; protein: 3g; carbohydrates: 17g; sugar: 1g

Recipe and photo by Brittany Mullins, of Eating Bird Food.

Prep time

15 min.

Cook time

45 min.

  • 1 cup quinoa, uncooked (I love Ancient Harvest)
  • 2 cups water or low-sodium broth (for cooking quinoa)
  • 2 (10-oz) bags of frozen broccoli florets (make sure to buy the broccoli florets and not chopped broccoli)
  • ½ Tbsp olive oil
  • ½ large yellow onion, chopped
  • 1 clove garlic, minced
  • 1 (8-oz) block of good quality cheddar cheese
  • 2 cups mushroom soup (not condensed), store-bought or homemade
  • Sea salt, to taste
  • Ground pepper, to taste

Lightly coat a casserole dish (I used a 9x12x2" dish) with nonstick spray or lightly grease.

Prepare quinoa using water or broth, according to package directions. You should end up with about 3 cups of cooked, fluffy quinoa.

Preheat oven to 350°.

Place frozen broccoli florets in a colander, and run cool water over them for a minute. They may not defrost completely but that’s OK. Drain well, and set aside.

Heat oil in a pan over medium-high heat. Add onion and garlic, and cook until soft and fragrant. Set aside.

Meanwhile, shred cheese with a food processor with the shredding attachment or with a handheld grater. Measure out a ½ cup to sprinkle on top of the casserole.

In a large bowl combine the onion and garlic mixture, quinoa, broccoli, shredded cheese, and soup. Add in salt and pepper to taste. Transfer to greased baking dish, and top with remaining ½ cup shredded cheese.

Cover and bake for 25 mins. Uncover, and bake for 15-20 minutes more or until the casserole is heated through and cheese has melted. Serve warm.