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Broccoli Quinoa Casserole

A creamy baked casserole of roasted broccoli, quinoa and white beans bound in a light cheese sauce made with milk and Greek yogurt. It bakes in a 9x13 dish and reheats well, so it suits a week of lunches.

6 servings · 85 min · main · American · vegetarian

Ingredients

  • 3 cup low sodium vegetable broth, divided
  • 1 cup quinoa, uncooked
  • 3 tablespoon extra virgin olive oil, divided, plus additional as needed
  • 1 pound broccoli florets, chopped; about 4 broccoli crowns
  • 1½ teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 1 piece yellow onion, small, chopped
  • 3 piece carrot, medium, cut into 1/4 to 1/3-inch dice
  • 1 teaspoon garlic, minced; about 2 cloves
  • 1 teaspoon dried oregano
  • ⅛ teaspoon cayenne pepper (optional)
  • 2 tablespoon all purpose flour, to make gluten free, use a gluten free all purpose flour blend
  • 1 cup non-fat milk
  • 1 cup plain nonfat Greek yogurt
  • ¾ cup mozzarella, fontina or provolone cheese, freshly grated, divided
  • ¾ cup sharp cheddar cheese, freshly grated, divided
  • 1 can cannellini beans, 15-ounce, rinsed and drained
  • fresh herbs, chopped, for serving, to taste (optional)

Method

  1. Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat 2 large rimmed baking sheets with [text cut off at page edge]. Coat a 9x13-inch or similar casserole dish with nonstick spray and set aside. (The dish you see in these photos is 8 x 10 and is very full.)
  2. Place 2 cups broth and the quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from [text cut off] covered, for 5 minutes. Fluff with a fork and set aside.
  3. While the quinoa cooks, roast the broccoli: place the broccoli in a very large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon [text cut off] black pepper. Toss to coat the florets. If any seem dry, drizzle in a bit more oil as needed. Divide the broccoli between the two baking sheets, spread [text cut off] and ensuring that the broccoli does not overlap.
  4. Roast the broccoli on the upper and lower thirds of the oven for 10 minutes. Remove from the oven and use a spatula to lightly toss the broccoli an[d text cut off] even layer to promote even browning. Return the pans to the oven, switching their positions on the upper and lower racks. Continue baking until th[e text cut off] and the tips are becoming crisp, about 5 to 10 additional minutes. Turn the oven down to 350 degrees F.
  5. In a Dutch oven or similar large, deep sauté pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and carrots. Sauté until sligh[tly text cut off] minutes.
  6. Add the garlic, remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Stir and let cook just until the garlic is fragrant, about 30 seconds.
  7. Sprinkle the flour over the top. Let cook until the flour is golden and smells lightly nutty, about 30 seconds to 1 minute, stirring until no white bits r[emain — text cut off].
  8. Slowly pour in the remaining 1 cup broth, then the milk, adding a few splashes of liquid at a time. Whisk constantly and pause as needed to break u[p text cut off] the heat to bring the mixture to a simmer, then reduce the heat and let gently bubble until the sauce has thickened slightly, about 5 minutes, stirrin[g — text cut off].
  9. Stir in the oregano and cayenne. Remove from the heat.
  10. Slowly stir in the Greek yogurt, 1/2 cup mozzarella cheese, and 1/2 cup cheddar cheese.
  11. Slowly stir in the quinoa, then fold in the white beans and roasted broccoli. Taste and adjust seasoning as desired.
  12. Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining cheddar and mozzarella.
  13. Bake, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the chees[e text cut off] about 3 to 4 additional minutes, watching carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with chopped herbs and serve.

Notes

TO STORE: Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days. TO REHEAT: Rewarm the casserole in a baking dish in the oven at 350 degrees F until warmed through. It can also be reheated in the microwave. TO FREEZE: Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator be[fore reheating — text cut off]. TO MAKE GLUTEN FREE: Swap a 1:1 GF baking flour like this one for the all-purpose flour. TO MAKE VEGAN: Dairy is important in this recipe for the best texture. For this reason, I do not have a vegan swap I recommend.