Why You’ll Love This Roasted Broccoli Quinoa Casserole
- It’s the ultimate texture party. You get the tender, fluffy quinoa, the creamy sauce, the crispy roasted broccoli florets, and that golden, crunchy topping all in one bite. It’s seriously satisfying.
- It’s a fantastic make-ahead hero. You can assemble the entire casserole a day in advance and just pop it in the oven when you’re ready. It also freezes beautifully, making future-you very, very happy.
- It’s secretly packed with goodness. Between the protein-rich quinoa and the nutrient powerhouse that is broccoli, this dish is as nourishing as it is delicious. It’s a meal that truly fuels you.
- It’s incredibly versatile. Don’t have sharp cheddar? Use Gruyère. Want to add some protein? Toss in some shredded chicken or white beans. This recipe is a wonderful canvas for your own creations.
Ingredients & Tools
- 1 large head of broccoli, cut into small florets (about 4-5 cups)
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 cups vegetable or chicken broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2% works best)
- 1 teaspoon Dijon mustard
- 1 ½ cups shredded sharp cheddar cheese, divided
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- Kosher salt and freshly ground black pepper to taste
Tools: A large baking sheet, a medium saucepan, a large skillet or Dutch oven, a whisk, and a 9×13 inch baking dish.
A quick note on the ingredients—rinsing the quinoa is non-negotiable! It removes the natural coating called saponin, which can taste bitter. And using a good, flavorful broth instead of water to cook the quinoa makes a world of difference, infusing every grain with savoriness.
Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Don’t skip the roasting step. Roasting the broccoli separately is the secret weapon here. It concentrates the flavor and gives you those delicious crispy bits that would be lost if you just steamed it in the casserole.
- Rinse that quinoa! I know I already mentioned it, but it’s so important it bears repeating. Give it a good rinse in a fine-mesh strainer under cold water until the water runs clear. Your taste buds will thank you.
- Grate your own cheese. I know, it’s an extra step, but pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth. A block of cheddar that you grate yourself will melt into absolute perfection.
- Let your milk come to room temp. When making the sauce (the roux), using cold milk straight from the fridge can cause it to seize up a little. Letting it sit out for 15-20 minutes helps it incorporate smoothly.
How to Make Roasted Broccoli Quinoa Casserole
Step 1: Roast the Broccoli. Preheat your oven to 425°F (220°C). Toss the broccoli florets with one tablespoon of the olive oil, garlic powder, and a generous pinch of salt and pepper on a large baking sheet. Spread them out in a single layer—crowding the pan will steam them instead of roast them. Pop them in the oven for 15-20 minutes, or until the edges are crispy and browned. You’ll start to smell that amazing, nutty aroma. Once done, set them aside and reduce the oven temperature to 375°F (190°C) for the final bake.
Step 2: Cook the Quinoa. While the broccoli roasts, combine the rinsed quinoa and broth in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little “tails” (the germ) have spiraled out. Remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff it gently with a fork.
Step 3: Create the Creamy Sauce. This is where the magic happens! In a large skillet or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about a minute until it’s bubbly and golden—this is your roux, and it’s what will thicken the sauce. Slowly pour in the milk, whisking constantly to avoid lumps. Keep whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
Step 4: Bring It All Together. Turn off the heat under the sauce. Stir in the Dijon mustard, one cup of the shredded cheddar, and the Parmesan cheese until everything is melted and smooth. Season well with salt and pepper. Now, gently fold in the cooked quinoa and the roasted broccoli florets until everything is evenly coated in that luxurious cheese sauce.
Step 5: Assemble and Bake. Transfer the entire mixture to your greased 9×13 inch baking dish and spread it out evenly. In a small bowl, mix the panko breadcrumbs with the remaining tablespoon of olive oil. Sprinkle the remaining ½ cup of cheddar cheese over the casserole, followed by the buttery panko mixture. This creates that incredible golden, crunchy crust. Bake at 375°F for 20-25 minutes, or until the top is beautifully golden and the casserole is bubbling around the edges.
Step 6: The Most Important Step—Rest! I know it’s tempting to dive right in, but let the casserole rest for about 10 minutes after pulling it from the oven. This allows the sauce to set slightly, making it easier to slice and serve. It’s worth the wait, I promise.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lemony vinaigrette — The bright, acidic punch of the dressing cuts through the richness of the casserole perfectly, balancing the whole meal.
- Garlic bread or crusty baguette — For mopping up every last bit of that creamy sauce from your plate. It’s a non-negotiable for the carb-lovers out there.
- Pan-seared chicken breast or lemon-herb salmon — If you want to add an extra protein element, a simply prepared piece of chicken or fish alongside makes it a real feast.
Drinks
- A crisp, unoaked Chardonnay or Sauvignon Blanc — The citrus notes and acidity in these wines complement the cheesiness and cleanse the palate beautifully.
- A light, hoppy IPA — The bitterness of the hops stands up wonderfully to the sharp cheddar and creates a fantastic flavor contrast.
- Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the creamy, savory flavors.
Something Sweet
- Simple lemon bars — The tangy, bright lemon curd is the perfect palate-cleansing finish after the hearty casserole.
- Warm apple crumble with vanilla ice cream — You’ve already got the comfort factor going, so why not lean all the way in? The warm spices and cold ice cream are a classic ending.
- Dark chocolate chunks with sea salt — Sometimes, the simplest option is the best. A few pieces of high-quality dark chocolate provide a sophisticated, not-too-sweet finale.
Top Mistakes to Avoid
- Mistake: Not rinsing the quinoa. This is the number one reason people say they don’t like quinoa! That bitter coating needs to go. A quick rinse makes all the difference.
- Mistake: Adding cold milk to the roux. This can cause the sauce to become lumpy and refuse to thicken properly. Taking the milk out of the fridge ahead of time is a tiny step with a huge payoff.
- Mistake: Overcooking the casserole. You’re really just heating it through and browning the top. If you leave it in too long, the sauce can break and become oily. Look for bubbles and a golden crust, then it’s done.
- Mistake: Skipping the rest time. Cutting into a piping hot casserole means it will be soupy on your plate. Letting it rest allows the starches to fully absorb the liquid, giving you perfect slices.
Expert Tips
- Tip: Add a pinch of nutmeg to the sauce. It’s a classic secret weapon in creamy cheese sauces. It adds a subtle, warm depth that enhances the cheesiness without being identifiable.
- Tip: For extra crispy topping, use your broiler. After the casserole is baked, pop it under the broiler for just 60-90 seconds. Watch it like a hawk! This gives you an incredibly crunchy, restaurant-quality finish.
- Tip: Customize your add-ins. This recipe is a fantastic base. Sautéed mushrooms, caramelized onions, sun-dried tomatoes, or a can of drained white beans would all be incredible additions. Make it your own!
- Tip: Make it gluten-free. Easily done! Just use a 1-to-1 gluten-free flour blend for the roux and certified gluten-free oats whizzed in a food processor instead of panko breadcrumbs for the topping.
FAQs
Can I make this casserole ahead of time?
Absolutely, it’s a fantastic make-ahead meal. You can assemble the entire casserole (through step 5), cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, you might need to add 5-10 minutes to the baking time since it will be going into the oven cold. Just keep an eye on it until it’s bubbly and the top is golden.
How do I freeze this casserole?
For freezing, it’s best to assemble it without the breadcrumb topping. Wrap the unbaked casserole (topped with cheese only) very tightly in a few layers of plastic wrap and then aluminum foil. Freeze for up to 3 months. To bake, thaw it overnight in the refrigerator, then add the panko topping and bake as directed. You can also bake from frozen, but you’ll need to cover it with foil and bake for about an hour before adding the topping and finishing it uncovered.
My sauce turned out lumpy. What can I do?
Don’t panic! The best tool for fixing a lumpy sauce is an immersion blender. If you don’t have one, you can carefully transfer the sauce to a regular blender and blend until smooth (be careful with the hot liquid). To prevent it next time, just make sure you’re whisking constantly while adding the milk and that the milk isn’t ice-cold.
Can I use a different grain instead of quinoa?
You sure can. Cooked brown rice, farro, or even small pasta like orzo would work well. Just make sure you have about 3 cups of cooked grain to substitute. The cooking method for the grain will be different, so prepare it according to package instructions before adding it to the cheese sauce.
Why is my casserole a bit dry?
This usually happens if the quinoa was a bit overcooked and absorbed too much liquid, or if the casserole was baked for too long. The sauce should be quite loose when you assemble it, as the quinoa will continue to absorb liquid as it bakes. If you’re worried, you can add an extra ¼ cup of milk to the sauce before assembling.
Roasted Broccoli Quinoa Casserole
My Roasted Broccoli Quinoa Casserole is the ultimate healthy comfort food! Crispy roasted broccoli meets creamy quinoa & melted cheese for a satisfying, protein-packed weeknight dinner.
Ingredients
Ingredients
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1 large head broccoli (cut into small florets (about 4-5 cups))
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2 tablespoons olive oil (divided)
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1 teaspoon garlic powder
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1 cup quinoa (uncooked, rinsed thoroughly)
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2 cups vegetable or chicken broth
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3 tablespoons butter
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3 tablespoons all-purpose flour
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2 cups milk (whole or 2% works best)
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1 teaspoon Dijon mustard
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1 ½ cups shredded sharp cheddar cheese (divided)
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½ cup grated Parmesan cheese
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½ cup panko breadcrumbs
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Kosher salt (to taste)
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freshly ground black pepper (to taste)
Instructions
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Preheat your oven to 425°F (220°C). Toss the broccoli florets with one tablespoon of the olive oil, garlic powder, and a generous pinch of salt and pepper on a large baking sheet. Spread them out in a single layer—crowding the pan will steam them instead of roast them. Pop them in the oven for 15-20 minutes, or until the edges are crispy and browned. You'll start to smell that amazing, nutty aroma. Once done, set them aside and reduce the oven temperature to 375°F (190°C) for the final bake.01
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While the broccoli roasts, combine the rinsed quinoa and broth in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes. You'll know it's done when the grains are translucent and the little tails (the germ) have spiraled out. Remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff it gently with a fork.02
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This is where the magic happens! In a large skillet or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about a minute until it's bubbly and golden—this is your roux, and it's what will thicken the sauce. Slowly pour in the milk, whisking constantly to avoid lumps. Keep whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes.03
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Turn off the heat under the sauce. Stir in the Dijon mustard, one cup of the shredded cheddar, and the Parmesan cheese until everything is melted and smooth. Season well with salt and pepper. Now, gently fold in the cooked quinoa and the roasted broccoli florets until everything is evenly coated in that luxurious cheese sauce.04
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Transfer the entire mixture to your greased 9x13 inch baking dish and spread it out evenly. In a small bowl, mix the panko breadcrumbs with the remaining tablespoon of olive oil. Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, followed by the buttery panko mixture. This creates that incredible golden, crunchy crust. Bake at 375°F for 20-25 minutes, or until the top is beautifully golden and the casserole is bubbling around the edges.05
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I know it's tempting to dive right in, but let the casserole rest for about 10 minutes after pulling it from the oven. This allows the sauce to set slightly, making it easier to slice and serve. It's worth the wait, I promise.06
