This Broccoli Quinoa Casserole is a wholesome twist on comfort food, packed with nourishing ingredients that taste as good as they feel.
Protein-rich quinoa, creamy Greek yogurt, and fiber-loaded veggies make it a satisfying meal without being heavy.
With heart-healthy fats, reduced carbs, and a generous boost of plant-based protein, it’s a weeknight-friendly recipe that’s perfect for meal prep, family dinners, or a lighter spin on classic casseroles.
Broccoli Quinoa Casserole
Equipment
- 1 large saucepan (for quinoa)
- 1 Dutch oven or deep sauté pot (for sauce and vegetables)
- 2 large rimmed baking sheets (for roasting broccoli)
- 1 9×13-inch baking dish (or similar casserole dish)
- Whisk (for sauce)
- Wooden spoon or spatula (for mixing)
- Cutting board + sharp knife
Ingredients
- 3 cups low-sodium vegetable broth or chicken broth, divided
- 1 cup quinoa uncooked
- 3 tbsp extra virgin olive oil divided (plus more if needed)
- 1 lb broccoli florets about 4 crowns, chopped
- 1 ½ tsp kosher salt divided
- ½ tsp black pepper divided
- 1 small yellow onion chopped
- 3 medium carrots diced (¼–⅓ inch pieces)
- 1 tsp garlic minced (about 2 cloves)
- 1 tsp dried oregano
- ⅛ tsp cayenne pepper optional
- 2 tbsp all-purpose flour or gluten-free blend for GF option
- 1 cup non-fat milk
- 1 cup plain non-fat Greek yogurt
- ¾ cup mozzarella cheese or fontina/provolone, freshly grated, divided
- ¾ cup sharp cheddar cheese freshly grated, divided
- 1 can 15 oz cannellini beans, rinsed and drained
- Fresh herbs parsley, basil, dill, or thyme for garnish
Instructions
- Prepare the Oven and Baking Dishes: Start by arranging your oven racks in the upper and lower thirds of the oven. This placement helps the broccoli roast evenly and get those irresistible golden-brown edges. Preheat the oven to 400°F (200°C). Next, lightly coat two large rimmed baking sheets and a 9×13-inch casserole dish with nonstick spray or a thin layer of olive oil. Setting everything up in advance ensures a smoother cooking process later.
- Cook the Quinoa: In a large saucepan, combine 2 cups of broth (vegetable or chicken) with the uncooked quinoa. Bring the mixture to a gentle boil over medium-high heat. Once it starts bubbling, immediately lower the heat, cover with a lid, and let it simmer for about 15 minutes. Afterward, remove the pan from heat and keep it covered for an additional 5 minutes. This resting time lets the quinoa absorb any remaining liquid and become fluffy. Once done, gently fluff the quinoa with a fork and set it aside to cool slightly.
- Roast the Broccoli: While the quinoa cooks, work on the broccoli. Place the chopped broccoli florets in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss thoroughly so each floret is evenly coated. If some pieces look dry, add a little extra oil.
- Spread the broccoli evenly across the two prepared baking sheets, making sure the florets do not overlap (this helps them roast instead of steam). Roast for 10 minutes, then remove from the oven and toss the broccoli with a spatula to expose new surfaces. Return the trays to the oven, swapping their rack positions, and roast for another 5–10 minutes, until the broccoli is crisp-tender with browned, slightly crispy edges. Reduce the oven temperature to 350°F (175°C) once finished.
- Sauté the Aromatics: In a Dutch oven or large sauté pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and diced carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
- Build the Creamy Sauce Base: Sprinkle the flour evenly over the sautéed vegetables. Stir constantly for 30 seconds to 1 minute, allowing the flour to cook slightly and take on a light golden, nutty aroma. This step removes the raw flour taste. Next, slowly pour in the remaining 1 cup of broth and the milk, a splash at a time, whisking continuously to prevent lumps. Keep whisking as you gradually add the liquid until it’s fully incorporated. Bring the mixture up to a gentle simmer, then reduce the heat and let it cook for 5 minutes, stirring often. The sauce should thicken slightly to coat the back of a spoon. Finally, stir in the oregano and cayenne pepper (if using), then remove the pot from the heat.
- Combine the Main Ingredients: Add the fluffy quinoa into the creamy sauce, stirring gently until well coated. Fold in the roasted broccoli and the cannellini beans. Taste the mixture and adjust the seasoning, adding more salt, pepper, or spices if needed. Once balanced to your liking, stir in the Greek yogurt, followed by ½ cup mozzarella and ½ cup cheddar. Mix everything until the cheese begins to melt into the sauce, giving you a creamy, hearty base for the casserole.
- Assemble the Casserole: Transfer the mixture into the prepared 9×13-inch casserole dish. Spread it out evenly with a spatula, making sure the top is smooth and level. Sprinkle the remaining ¼ cup mozzarella and ¼ cup cheddar evenly across the surface. This topping will form the golden, cheesy crust that makes casseroles so comforting.
- Bake and Broil to Finish: Place the casserole dish in the oven at 350°F (175°C) and bake, uncovered, for about 15 minutes, or until the cheese is fully melted and the casserole is heated through.For that perfect bubbly, golden-brown finish, switch the oven to broil mode and cook for an additional 3–4 minutes, watching carefully to prevent burning. The top should turn beautifully browned with slightly crisp edges.
- Rest and Garnish: Remove the casserole from the oven and allow it to rest for 5 minutes. This short pause helps the flavors settle and makes serving easier. Before bringing it to the table, sprinkle with freshly chopped herbs like parsley, basil, dill, or thyme for a burst of color and freshness.
- Serve and Enjoy: Scoop generous portions of the warm, cheesy casserole onto plates and serve it as a hearty main dish or alongside a crisp salad. This recipe reheats beautifully, making it perfect for meal prep and leftovers.
Notes
- Use low-sodium broth to better control the saltiness of the casserole.
- For best flavor, roast the broccoli until the edges are browned and slightly crisp.
- Fluff the quinoa after cooking to avoid clumping in the casserole.
- Stir the flour into the sautéed vegetables fully before adding liquid for a smooth sauce.
- Greek yogurt adds creaminess without excess fat—avoid skipping it.
- Shredding your own cheese creates a smoother, meltier topping than pre-shredded cheese.
- Add fresh herbs just before serving for the brightest flavor.
- If making ahead, assemble the casserole but wait to bake it until ready to serve.
- This recipe can easily be doubled for a crowd—just use a larger baking dish.
- Adjust cayenne pepper to your heat preference or skip it for a milder version.
Chef’s Secrets for Perfect Casserole
The key to a truly satisfying casserole is layering flavor at every step.
Roasting the broccoli separately instead of steaming intensifies its flavor and keeps it from turning mushy in the sauce.
Cooking the flour briefly before adding liquids ensures your sauce tastes rich and nutty rather than starchy.
Always add Greek yogurt after removing the pan from heat to prevent curdling.
And finally, shred your own cheese for the creamiest melt—bagged cheese often contains anti-caking agents that prevent smoothness.
Serving Suggestions for Every Occasion
This casserole is hearty enough to serve as a main dish, but it also pairs beautifully with lighter sides.
A fresh green salad with a tangy vinaigrette balances the richness of the cheese, while roasted sweet potatoes or garlic bread make it a comforting dinner spread.
For added protein, serve alongside grilled chicken or baked salmon.
At lunch, enjoy it with a bowl of tomato soup for a cozy, wholesome meal.
Storage Tips for Lasting Freshness
Leftover casserole keeps well, making it an excellent meal-prep option. Store cooled portions in airtight containers in the refrigerator for up to 4 days.
For freezing, portion into freezer-safe containers and keep for up to 3 months. Always let the casserole cool before freezing to prevent excess moisture.
To reheat, bake in the oven at 350°F (175°C) until hot throughout or microwave individual portions for quick meals.
For best texture, add a sprinkle of cheese before reheating in the oven to refresh the topping.
Frequently Asked Questions
1. Can I make this casserole ahead of time?
Yes! Assemble the casserole up to the point of baking, then cover and refrigerate it for up to 24 hours. When ready to cook, bring it to room temperature for about 20 minutes before baking as directed.
2. How can I make this recipe gluten-free?
Simply swap the all-purpose flour for a 1:1 gluten-free flour blend. Everything else in the recipe is naturally gluten-free, making it easy to adapt without losing flavor or texture.
3. What type of cheese works best?
Sharp cheddar provides bold flavor, while mozzarella gives a creamy melt. You can also use provolone, fontina, or even Monterey Jack for variety. Combining two cheeses often gives the most balanced taste.
4. Can I use frozen broccoli instead of fresh?
Yes, but thaw and pat it dry first to remove excess moisture. For the best flavor, roast it as you would fresh broccoli—it may need a few extra minutes in the oven.
5. Is this casserole suitable for meal prep?
Absolutely. This dish reheats well and holds its flavor, making it great for weekday lunches or dinners. Store in individual containers for grab-and-go meals that stay delicious throughout the week.
