Broccoli & Quinoa Casserole: A Creamy, Protein-Packed Vegetarian Delight
Introduction
Craving a wholesome, vegetarian dish that’s as nutritious as it is delicious? Look no further than this Broccoli & Quinoa Casserole—a hearty, protein-packed meal that’s perfect for busy weeknights or cozy family dinners. Combining the nutty goodness of quinoa with the vibrant crunch of broccoli, this casserole is a celebration of flavors and textures. Whether you’re a health-conscious foodie or simply looking for a comforting yet guilt-free recipe, this Broccoli & Quinoa Casserole is sure to become a staple in your kitchen.
Packed with plant-based protein, fiber, and essential vitamins, this dish is not only satisfying but also incredibly nourishing. The creamy blend of Greek yogurt, Fontina cheese, and cannellini beans adds richness, while fresh thyme and garlic infuse it with aromatic depth. Plus, it’s versatile—swap in your favorite quinoa variety or cheese to make it your own. Ready to elevate your dinner game? Let’s dive into this easy-to-make, crowd-pleasing Broccoli & Quinoa Casserole!
Why You’ll Love This Recipe
This casserole isn’t just a meal—it’s a powerhouse of plant-based protein and flavor. Quinoa, cannellini beans, and broccoli team up to deliver a nutrient-dense dish, while whole-milk Greek yogurt, milk, and Fontina cheese create a rich, creamy texture. A hint of garlic, black pepper, and fresh thyme adds depth, and a quick broil at the end gives you that irresistible crispy topping.
Key Ingredients & Their Benefits
- Broccoli: Packed with fiber, vitamin C, and vitamin K, this cruciferous veggie supports immunity, bone health, and skin health. It also adds a satisfying crunch.
- Quinoa: A complete protein and gluten-free grain, quinoa is rich in fiber and anti-inflammatory properties. It’s great for gut health and stabilizing blood sugar.
- Cannellini Beans: These legumes add extra protein, fiber, and minerals like iron and potassium, promoting heart health and reducing inflammation.
- Greek Yogurt & Cheese: Boost protein and calcium content, supporting strong muscles and bones while adding creaminess.
Step-by-Step Instructions
Active Time: 15 mins | Total Time: 1 hr | Servings: 8
Ingredients
- 2 cups water
- 1 cup quinoa (white, red, or black)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt, divided
- 4 cups small broccoli florets and chopped stems
- 1 (15.5 ounce) can no-salt-added cannellini beans, rinsed
- 1 cup whole milk
- 1 cup whole-milk plain Greek yogurt
- 2 tablespoons chopped fresh thyme, plus more for garnish
- 3 cloves garlic, finely chopped
- ¾ teaspoon ground pepper
- ½ teaspoon onion powder
- 2 cups shredded Fontina cheese, divided
Directions
Step 1: Preheat your oven to 350°F and position the rack 5 inches from the broiler. Lightly coat a 13x9-inch broiler-safe baking dish with cooking spray. In a large saucepan, combine water, quinoa, olive oil, and ¼ teaspoon salt. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and cook undisturbed for 10 minutes. Add broccoli (do not stir), cover, and continue cooking until all the water is absorbed (about 5 minutes). Remove from heat and let stand, covered, for 5 minutes.
Step 2: Transfer the quinoa mixture to a large bowl. Add cannellini beans, milk, yogurt, thyme, garlic, pepper, onion powder, 1½ cups cheese, and the remaining ¼ teaspoon salt. Gently stir until evenly combined. Spoon the mixture into the prepared baking dish and sprinkle with the remaining ½ cup cheese.
Step 3: Bake until heated through and the cheese is melted (about 15 minutes). Switch the oven to broil (without removing the dish) and broil until the top is lightly browned (about 3 minutes). Let cool for 5 minutes, garnish with additional thyme, and serve!
Expert Tips from the RicetteGourmet Test Kitchen
- Frozen Broccoli Hack: Save time by using frozen broccoli. Thaw and dry it thoroughly to avoid excess moisture.
- Quinoa Varieties: White quinoa is recommended, but red or black quinoa works too. Adjust cooking times as needed.
- Reheating: Let a chilled casserole sit at room temperature for 30-60 minutes before reheating to prevent drying out.
- Cheese Substitutes: No Fontina? Try Gruyère, Gouda, or mild provolone for a similar flavor.
Make-Ahead & Storage Tips
- Prep Ahead: Chop broccoli up to 1 day in advance.
- Storage: Store cooked casserole in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm in a 350°F oven or microwave until heated through.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 306 | - |
| Total Carbohydrate | 27g | 10% |
| Dietary Fiber | 5g | 18% |
| Total Sugars | 5g | - |
| Protein | 18g | 36% |
| Total Fat | 15g | 19% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 39mg | 13% |
| Vitamin A | 1399 IU | 28% |
| Sodium | 414mg | 18% |
| Potassium | 459mg | 10% |
Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
Can I prepare this casserole in advance?
Absolutely! You can chop the broccoli a day ahead or fully prepare and cook the dish, storing it in the fridge for up to 4 days or freezing for up to 3 months.
How do I know when the casserole is done?
Use the cake-testing method: insert a toothpick or cake tester into the center. If it comes out clean, it’s ready!
What’s the difference between PYREX and Pyrex?
PYREX (all caps) is made of borosilicate glass and is oven-safe. Pyrex (lowercase) is soda-lime glass and should not be heated.
This Broccoli & Quinoa Casserole is a versatile, nutrient-packed dish that’s perfect for weeknight dinners, meal prep, or even holiday gatherings. Give it a try and let it become your new go-to comfort food!