Quinoa is superfood packed with protein, fiber, antioxidants, and more. We love it- especially in casseroles. It’s hearty and filling and extremely versatile. It can be eaten savory and sweet- as casseroles, muffins, breakfast cereal, fried ‘rice’… Seriously. There are so many ways to eat it.
This casserole is really easy to make. Prep takes a few minutes to cook the quinoa and roast the broccoli, but actual hands-on time is pretty low. This is a healthier, more nutrient-rich version of a classic. I hope you love it!
Prep time: 20 minutes
Bake time: 15 minutes
1 1/2 cups uncooked quinoa
3 cups chicken broth
1 tsp pink himalayan salt
For perfect quinoa prep, click here.
2 heads of broccoli
salt & oil
For roasted broccoli prep, click here.
1 cup cut green onions
1 1/2 tbsp stone ground mustard
2 tsp salt
1 tsp granulated garlic
1/2 cup milk (I use rice milk)
1 cup plain greek yogurt
2 cups cheese of choice (I like sharp white cheddar)
-Preheat oven to 400.
-Combine green onions, spices, mustard, dairy and 1 cup of cheese in a bowl and mix well.
-In a casserole dish, combine cooked quinoa and roasted broccoli. Stir in the dairy mixture until well combined.
-Sprinkle top with remaining cheese and bake for 15 minutes, or until cheese is brown and bubbly.