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Broccoli Quinoa Casserole

Ingredients

  • Produce
    • Broccoli (2 heads)
    • Yellow onion (1)
    • Garlic (2)
    • Fresh thyme (1 tbsp)
  • Dairy
    • Unsalted butter (6 tbsp)
    • Milk (1.5 c)
    • Cheddar cheese (8 oz)
  • Middle
    • Sun dried tomatoes (opt)
    • Seitan bacon (opt)
    • Quinoa (1.5c)
    • Broth (3 c)
  • Staples
    • All-purpose flour (.25 c)
    • Panko breadcrumbs (1 c)
    • Nutmeg (.25 tsp)
    • Red pepper flakes (.25 tsp)
    • Olive oil (2 tbsp)
    • Salt and pepper

Prep

NOTE: Start quinoa before prep. Start onions next. 2 person job.

  1. Quinoa
    • Rinse 1.5 c quinoa
    • Add 3c broth or water
    • Rice cooker, quick setting
  2. Onion (1)
    • Slice thin
    • Medium heat, 2 tbsp butter or olive oil
    • Stir every 3m at first, then more often once edges start browning
    • Cook until deeply caramelized and starting to crisp at edges (20-30m)
  3. Broccoli
    • Bite-sized florets
    • Olive oil (2 tbsp)
    • Salt
    • Single layer
  4. Panko (1 c)
    • butter (1 tbsp)
    • garlic (1), press
  5. Fixins
    • Sun dried tomatoes (opt)
    • Seitan bacon (opt)
    • Onion (1), caramelized
  6. Grate cheese (8 oz, 2.5 c)

Instructions

  1. Oven 400°F.
  2. Roast broccoli 20m
  3. Breadcrumbs (1c panko) medium heat, 2-3m
    • Butter (1 tbsp), garlic (1)
    • Toss until browned and crisp
  4. Add to quinoa
    • Caramelized onion (1)
    • Sun dried tomatoes (opt)
    • Seitan bacon (opt)
    • Salt, pepper, red pepper flakes (.25 tbsp)
    • All except .75c cheese
  5. In 9x9 baking dish
    • Cheesy quinoa
    • Breadcrumbs
  6. Reduce oven 350, Bake 25m

Notes

  • Suggested Time: 60min
    • Prep: 15min
    • Cook: 45min
  • Servings: 6

Citation

This recipe was adapted from Cookie and Kate.