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Cozy Broccoli Quinoa Casserole for Comforting Nights

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A warm, cheesy casserole featuring fluffy quinoa and tender broccoli, topped with a golden, crispy panko crust. Perfect for comforting nights when you need a hug on a plate.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 3 cups broccoli florets, chopped small
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup milk (whole or 2%)
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • ½ cup panko breadcrumbs
  • 2 tablespoons butter, melted

Instructions

  1. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
  2. Blanch the broccoli: While the quinoa cooks, bring a small pot of salted water to a boil. Add the chopped broccoli florets and cook for 2 minutes—just until they turn bright green. Drain immediately and rinse with cold water to stop the cooking.
  3. Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Make the cheese sauce: Sprinkle the flour over the cooked onions and garlic, stirring constantly for about 1 minute. Slowly pour in the milk while whisking continuously to prevent lumps. Keep whisking until the mixture thickens, about 2-3 minutes.
  5. Add the cheese: Reduce the heat to low. Add 1 cup of the shredded cheddar cheese and all of the Parmesan, stirring until completely melted and smooth. Season with salt, pepper, and smoked paprika.
  6. Combine everything: In a large mixing bowl, gently fold together the cooked quinoa, blanched broccoli, and the cheese sauce. Transfer the mixture to a greased 8×8-inch baking dish and spread into an even layer.
  7. Make the topping: In a small bowl, combine the panko breadcrumbs with the melted butter and the remaining ½ cup of shredded cheddar. Mix until evenly coated. Sprinkle over the casserole.
  8. Bake: Place the dish in a preheated 375°F (190°C) oven and bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
  9. Rest before serving: Let the casserole sit for 5 minutes after removing it from the oven to help it set.

Notes

Don’t skip rinsing the quinoa to remove bitterness. Grate your own cheese for smooth melting. Blanch broccoli for exactly 2 minutes to avoid mushiness. Let casserole rest 5 minutes before serving for cleaner slices. For extra crispy topping, toast panko in a dry skillet before mixing with butter.

Nutrition

Keywords: broccoli quinoa casserole, cheesy quinoa casserole, vegetarian casserole, comfort food, easy dinner, meal prep

Find it online: https://emacrave.com/cozy-broccoli-quinoa-casserole-for-comforting-nights/