This Cheesy Broccoli Quinoa Casserole is cozy, veggie-packed, and seriously delicious—think fluffy quinoa, steamed broccoli, melty cheddar cheese, and browned breadcrumbs. Doesn’t that sound good?
Cheesy Broccoli Quinoa Casserole
Broccoli and cheese is one of my favorite combos—always has been. Whether it’s my Crockpot Cheesy Chicken and Broccoli on a busy night or a simple side of Cheesy Broccoli with dinner, that melty cheddar goodness with tender green broccoli just hits the spot. But when I want to turn it into a full-on meal, I bring out this Cheesy Broccoli Quinoa Casserole.
It’s cozy, filling, and packed with veggies and protein thanks to the fluffy quinoa. My kids love it, I love that it’s easy to prep ahead if needed, and it always makes enough for leftovers. I hope you try it soon! 🙂
How to Make a Cheesy Broccoli Quinoa Bake
Cook the quinoa on the stovetop, according to the package. Usually it’s 1 cup quinoa to 2 cups water, simmered for 15 minutes.
While the quinoa is cooking, steam the broccoli to soften it.
In a large bowl, whisk together the milk, eggs, and spices. Add the quinoa, broccoli, and most of the cheese, then stir to combine.
Pour the mixture into the baking dish, sprinkle the top with the rest of the cheese and breadcrumbs…
And bake until golden and bubbly. Let cool slightly before serving – this helps it set. Enjoy!
Make Ahead Instructions
Follow all the steps up to baking, then cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge while the oven preheats to take the chill off, then bake as directed, adding an extra 5–10 minutes if needed until it’s hot and bubbly. It’s an easy way to prep dinner ahead or get ready for a busy weeknight!
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm individual portions in the microwave or bake at 350 F until heated through.
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Cheesy Broccoli Quinoa Casserole
PrintIngredients
- 1 tablespoon olive oil
- 1 cup quinoa rinsed
- 3 cups broccoli florets steamed or blanched
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup breadcrumbs
Instructions
- Preheat oven to 375 degrees F and lightly grease a 9×9-inch baking dish with olive oil.
- In a medium saucepan, cook the quinoa according to package instructions (generally, 1 cup quinoa to 2 cups water, simmered for 15 minutes). Fluff with a fork and set aside to cool slightly.
- Steam or blanch the broccoli until tender, about 4-5 minutes. Drain.
- In a large mixing bowl, whisk together the milk, eggs, garlic powder, onion powder, salt, pepper, and paprika. Add the cooked quinoa, steamed broccoli, and 1 1/2 cups of the shredded cheddar cheese. Stir until well combined.
- Pour the quinoa and broccoli mixture into the prepared baking dish and spread it evenly. Top with the remaining 1/2 cup of cheddar cheese and the breadcrumbs.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before slicing. Serve warm and enjoy!
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