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Broccoli Quinoa Casserole with Cheesy Yogurt Sauce Recipe

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4.4 from 10 reviews

  • Author: Emma
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Broccoli Quinoa Casserole is a hearty and nutritious dish featuring roasted broccoli, fluffy quinoa, and a creamy cheese sauce made with nonfat Greek yogurt and milk. Enhanced with sautéed onions, carrots, garlic, and a touch of spice from cayenne, it’s baked to perfection with melted mozzarella and sharp cheddar on top. Perfect as a wholesome main or side dish, this casserole combines wholesome ingredients for a comforting, flavorful meal.

Ingredients

Broccoli and Quinoa

  • 3 cups low sodium vegetable broth or low sodium chicken broth (divided)
  • 1 cup uncooked quinoa
  • 1 pound chopped broccoli florets (about 4 broccoli crowns)
  • 3 tablespoons extra virgin olive oil (divided, plus additional as needed)
  • 1 1/2 teaspoons kosher salt (divided)
  • 1/2 teaspoon ground black pepper (divided)

Vegetables and Flavorings

  • 1 small yellow onion, chopped
  • 3 medium carrots, cut into 1/4 to 1/3-inch dice
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper (optional)

Sauce and Cheese

  • 2 tablespoons all purpose flour
  • 1 cup non-fat milk
  • 1 cup plain nonfat Greek yogurt
  • 3/4 cup freshly grated mozzarella cheese (divided; fontina or provolone can also be used)
  • 3/4 cup freshly grated sharp cheddar cheese (divided)

Additional

  • 1 15-ounce can cannellini beans, rinsed and drained
  • Chopped fresh herbs (such as parsley, basil, dill, or thyme for serving)

Instructions

  1. Preheat: Position racks in the upper and lower thirds of the oven and preheat to 400°F. Generously coat two large rimmed baking sheets and a 9×13-inch or similarly sized casserole dish with nonstick spray, then set aside.
  2. Cook Quinoa: Combine 2 cups broth and quinoa in a large saucepan and bring to a low boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat, keep covered, and let stand 5 minutes. Fluff with a fork and set aside.
  3. Roast Broccoli: Toss broccoli florets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a very large bowl. Add more oil if needed to coat evenly. Spread broccoli in an even layer on the two baking sheets ensuring no overlap. Roast on the upper and lower racks for 10 minutes. Toss lightly and redistribute evenly, then switch rack positions. Continue roasting for another 5-10 minutes until browned and crisp at the tips. Reduce oven temperature to 350°F.
  4. Sauté Vegetables: Heat remaining 1 tablespoon olive oil in a large deep sauté pan or Dutch oven over medium heat. Add chopped onion and diced carrots, and sauté for about 5 minutes until slightly softened.
  5. Add Garlic and Seasonings: Stir in minced garlic, remaining 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook for about 30 seconds until fragrant.
  6. Make Roux and Sauce Base: Sprinkle flour over the vegetables, cooking and stirring for 30 seconds to 1 minute until the flour turns golden and fragrant with no white bits visible.
  7. Add Liquids: Gradually whisk in the remaining 1 cup broth and then milk, adding small splashes at a time and whisking constantly to avoid lumps. Bring the mixture to a simmer, then reduce heat and let it gently bubble for about 5 minutes, stirring often until the sauce thickens slightly.
  8. Season Sauce: Stir in dried oregano and cayenne pepper (if using). Remove the pot from heat.
  9. Combine Main Ingredients: Stir in the cooked quinoa, then fold in cannellini beans and roasted broccoli. Taste and adjust seasoning as needed.
  10. Add Yogurt and Cheese: Gently stir in Greek yogurt, then half of the mozzarella and cheddar cheese.
  11. Prepare for Baking: Transfer the mixture evenly into the prepared casserole dish. Sprinkle the remaining mozzarella and cheddar cheeses on top.
  12. Bake and Broil: Bake uncovered at 350°F until the cheese melts and the casserole is heated through, about 15 minutes. Then switch the oven to broil and cook for an additional 3 to 4 minutes, watching carefully until the cheese is lightly browned but not burnt.
  13. Rest and Serve: Let the casserole rest for 5 minutes. Sprinkle with chopped fresh herbs and serve warm.

Notes

  • Using low sodium broth keeps the sodium levels controlled; adjust salt to taste accordingly.
  • Broccoli crowns can vary in size; a pound is approximately 4 medium crowns.
  • You can substitute fontina or provolone for mozzarella if desired.
  • For spicier flavor, include the optional cayenne pepper or add more to taste.
  • Ensure to watch carefully during broiling to prevent burning the cheese topping.
  • This casserole can be made ahead and refrigerated before baking; just increase bake time slightly if baked from cold.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/broccoli-quinoa-casserole-with-cheesy-yogurt-sauce-recipe/