Description
This Better Broccoli Casserole features roasted fresh broccoli, creamy quinoa, sharp cheddar cheese, and garlicky whole grain breadcrumbs for a healthy, flavorful twist on classic comfort food. Easy to prepare and packed with wholesome ingredients, it makes a satisfying main or side dish perfect for family dinners.
Ingredients
Scale
Quinoa and Broccoli
- 2 cups vegetable broth or water
- 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
- 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
- 2 tablespoons olive oil
- ¾ teaspoon salt
- 10 twists of freshly ground black pepper
- ¼ teaspoon red pepper flakes, omit if sensitive to spice
- 8 ounces (about 2 ½ cups) freshly grated cheddar cheese, divided
- 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
Breadcrumbs
- ½ tablespoon butter or 1 ½ teaspoons olive oil
- 1 clove garlic, pressed or minced
- 1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper to ensure easy cleanup after roasting the broccoli.
- Cook the Quinoa: Bring the vegetable broth or water to a boil in a medium, heavy-bottomed pot. Stir in the rinsed quinoa, reduce the heat to low, and simmer uncovered for 17 to 20 minutes until all liquid is absorbed. Remove from heat, cover, and let steam for 10 minutes to finish cooking.
- Roast the Broccoli: Cut any large broccoli florets in half to create bite-sized pieces. Toss the broccoli on the prepared baking sheet with 2 tablespoons olive oil and sprinkle with salt, making sure all pieces are lightly coated. Arrange in a single layer and roast for about 20 minutes until tender and edges start to caramelize.
- Make the Garlic Breadcrumbs: Tear the slice of bread into bite-sized pieces and pulse in a food processor until small crumbs form. Melt butter in a small pan over medium heat, add minced garlic, and cook until fragrant, stirring frequently. Add bread crumbs and cook for 2 to 3 minutes until lightly browned and crisp. Transfer to a bowl to prevent burning and let cool.
- Prepare the Quinoa Mixture: Reduce the oven temperature to 350°F (175°C). Stir salt, black pepper, and red pepper flakes into the cooked quinoa. Reserve ¾ cup of the grated cheddar cheese for topping, then mix the remaining cheese and milk evenly into the quinoa until creamy.
- Assemble the Casserole: Pour the cheesy quinoa into a 9-inch square baking dish. Add the roasted broccoli and gently stir until broccoli is evenly incorporated. Sprinkle the reserved ¾ cup of cheddar cheese evenly over the top, then distribute the garlic breadcrumbs on the surface.
- Bake and Serve: Bake uncovered at 350°F for 25 minutes until the cheese topping is golden and bubbly. Allow the casserole to cool for 10 minutes before serving. Store leftovers covered in the fridge for up to 4 days and gently reheat before serving.
Notes
- This casserole combines the nutty flavor of quinoa with the freshness of roasted broccoli and the richness of cheddar cheese, making it both nutritious and delicious.
- You can substitute gluten-free bread to make this recipe gluten-free without sacrificing flavor or texture.
- Use low-fat milk or almond milk depending on your dietary preferences or restrictions.
- If you prefer a milder dish, omit the red pepper flakes.
- Leftovers can be reheated in the microwave or a conventional oven for best texture retention.
- Recipe yields 6 to 8 servings, perfect for family meals or potlucks.
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 277
- Sugar: 3.5 g
- Sodium: 589 mg
- Fat: 17.7 g
- Saturated Fat: 6.9 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 22.2 g
- Fiber: 3.4 g
- Protein: 12.6 g
- Cholesterol: 32.5 mg
