A warm, creamy casserole that is simple to make and full of green broccoli and protein-rich quinoa.
introduction
This dish brings creamy texture without dairy and fits weeknight needs. If you like simple, hearty bowls, try a similar easy comfort bowl like creamy mushroom soup for variety.
why make this recipe
You make this recipe because it is healthy, simple, and filling. It uses quinoa for protein and broccoli for fiber. The dish cooks in one oven dish and needs few pots. It also works well as a leftover meal or for meal prep. For other cozy, creamy meals that warm you up, try the creamy bacon potato soup.
how to make Creamy Broccoli Quinoa Casserole
Make the quinoa, sauté the onion and garlic, then mix all parts and bake. The dish is forgiving. You can add spices or extra veggies as you like. If you want a similar oven-baked comfort, see a creamy baked soup idea like creamy chicken tortilla soup.
Ingredients :
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups broccoli florets
- 1 cup almond milk (or other non-dairy milk)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup nutritional yeast (optional for cheesy flavor)
Directions :
Preheat the oven to 375°F (190°C). Rinse quinoa under cold water and then combine with vegetable broth in a large pot. Bring to a boil, then reduce to a simmer and cover for 15 minutes or until liquid is absorbed. In a pan, heat olive oil over medium heat. Add onions and garlic; sauté until onions are translucent. In a large bowl, combine cooked quinoa, broccoli florets, almond milk, sautéed onions and garlic, nutritional yeast, salt, pepper, and paprika. Mix well. Pour the mixture into a greased casserole dish. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the top is slightly golden. Let cool for a few minutes before serving.
how to serve Creamy Broccoli Quinoa Casserole
Serve warm from the oven. Spoon into bowls or cut into squares on a plate. Add a squeeze of lemon or a sprinkle of fresh herbs to brighten the dish. Serve with a simple salad or crusty bread. For a different pairing idea, you might enjoy a side soup like creamy lasagna soup on a cold day.
how to store Creamy Broccoli Quinoa Casserole
Cool the casserole to room temperature before storing. Put in an airtight container and keep in the fridge for 3 to 4 days. To freeze, portion into freezer-safe containers and freeze up to 2 months. Thaw in the fridge overnight and reheat in the oven or microwave until hot.
tips to make Creamy Broccoli Quinoa Casserole
- Rinse quinoa well to remove any bitter taste.
- Chop broccoli small for even cooking.
- Use cooked frozen broccoli in a pinch.
- Stir in a little extra almond milk if the mix seems dry before baking.
- For a richer flavor, add a spoon of vegan butter or olive oil.
For other comfort-food tips and ideas, see a hearty recipe like creamy cowboy soup.
variation (if any)
- Add cooked mushrooms or bell peppers for more veg.
- Stir in cooked shredded chicken or chickpeas for extra protein.
- Top with bread crumbs and a light drizzle of oil for a crunchy top.
- Swap almond milk for oat milk or regular milk if you do not need it dairy-free.
FAQs
Q: Can I use brown rice instead of quinoa?
A: Yes. Cook the rice first and use about 2 cups cooked rice in place of the cooked quinoa.
Q: Can I skip the nutritional yeast?
A: Yes. Nutritional yeast adds a cheesy flavor but is optional.
Q: How do I make it gluten free?
A: The recipe is naturally gluten free if you use gluten-free broth and check any added toppings.
Q: Can I make this ahead for a potluck?
A: Yes. Bake, cool, and refrigerate. Reheat covered in the oven before serving.
Q: Is this recipe freezer friendly?
A: Yes. Freeze in portions and thaw in the fridge before reheating.
Creamy Broccoli Quinoa Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Rinse quinoa under cold water and combine with vegetable broth in a large pot.
- Bring to a boil, then reduce to a simmer and cover for 15 minutes or until liquid is absorbed.
- In a pan, heat olive oil over medium heat. Add onions and garlic; sauté until onions are translucent.
- In a large bowl, combine cooked quinoa, broccoli florets, almond milk, sautéed onions and garlic, nutritional yeast, salt, pepper, and paprika. Mix well.
- Pour the mixture into a greased casserole dish. Cover with foil.
- Bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the top is slightly golden.
- Let cool for a few minutes before serving.