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Broccoli Quinoa Casserole with Cheesy Greek Yogurt Recipe

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4.3 from 87 reviews

This Broccoli Quinoa Casserole is a wholesome and hearty dish that combines fluffy quinoa, roasted broccoli, creamy Greek yogurt, and melted cheeses in a savory, herb-infused sauce. Perfect as a comforting vegetarian main or side, it features roasted vegetables and a rich sauce thickened with flour and milk, baked to golden perfection with a cheesy crust.

  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings

Ingredients

Broccoli and Quinoa

  • 3 cups low sodium vegetable broth or low sodium chicken broth (divided)
  • 1 cup uncooked quinoa
  • 1 pound chopped broccoli florets (about 4 broccoli crowns)
  • 3 tablespoons extra virgin olive oil (divided, plus additional as needed)
  • 1 1/2 teaspoons kosher salt (divided)
  • ½ teaspoon ground black pepper (divided)

Vegetables and Aromatics

  • 1 small yellow onion (chopped)
  • 3 medium carrots (cut into 1/4 to 1/3-inch dice)
  • 1 teaspoon minced garlic (about 2 cloves)

Seasonings and Thickener

  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 tablespoons all purpose flour

Dairy and Cheese

  • 1 cup non-fat milk
  • 1 cup plain nonfat Greek yogurt
  • 3/4 cup freshly grated mozzarella cheese (divided)
  • 3/4 cup freshly grated sharp cheddar cheese (divided)

Other

  • 1 15-ounce can cannellini beans (rinsed and drained)
  • Chopped fresh herbs (such as parsley, basil, dill, or thyme — for serving)

Instructions

  1. Preheat: Position racks in the upper and lower thirds of your oven and preheat it to 400 degrees F. Generously coat 2 large rimmed baking sheets with nonstick spray. Also, coat a 9×13-inch or similar casserole dish with nonstick spray and set it aside.
  2. Cook Quinoa: In a large saucepan, bring 2 cups of the broth and the quinoa to a low boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
  3. Roast Broccoli: Place broccoli in a very large bowl. Drizzle with 2 tablespoons olive oil, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss well to coat evenly. Divide the broccoli between the two baking sheets, spreading into an even layer without overlapping.
  4. Roast Broccoli Continued: Roast the broccoli on the upper and lower racks for 10 minutes. Remove and toss lightly with a spatula, spreading again evenly. Switch pans’ positions and continue roasting until broccoli is browned and tips are crisp, about 5 to 10 more minutes. Then turn oven down to 350 degrees F.
  5. Sauté Vegetables: In a Dutch oven or large deep skillet, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and diced carrots, sauté until slightly softened, about 5 minutes.
  6. Add Garlic and Seasoning: Stir in minced garlic, remaining 1 teaspoon salt, and ¼ teaspoon black pepper. Cook just until garlic is fragrant, about 30 seconds.
  7. Make Sauce Base: Sprinkle the flour over the vegetables in the pot. Cook, stirring constantly, until flour is golden and smells nutty, about 30 seconds to 1 minute, ensuring no white lumps remain.
  8. Add Liquids: Gradually pour in the remaining 1 cup broth and then the milk, adding little by little while whisking constantly to prevent lumps. Increase heat to bring mixture to a simmer, then reduce heat and gently bubble while stirring often, until the sauce thickens slightly, about 5 minutes.
  9. Season Sauce: Stir in dried oregano and optional cayenne pepper. Remove the pot from heat.
  10. Combine Main Ingredients: Stir in the cooked quinoa slowly, then fold in the cannellini beans and roasted broccoli. Taste and adjust seasoning as needed.
  11. Add Dairy and Cheese: Gradually stir in the Greek yogurt, ½ cup mozzarella, and ½ cup sharp cheddar cheese until well combined into the mixture.
  12. Prepare for Baking: Transfer the casserole mixture into the prepared baking dish, spreading evenly. Top with the remaining ¼ cup each of cheddar and mozzarella cheese.
  13. Bake: Bake uncovered at 350 degrees F until the cheese is melted and casserole is thoroughly heated, about 15 minutes.
  14. Broil for Browning: Switch oven to broil and cook for 3 to 4 additional minutes until cheese is lightly browned. Watch carefully to prevent burning.
  15. Rest and Serve: Remove casserole from oven and let rest for 5 minutes. Sprinkle with chopped fresh herbs before serving.

Notes

  • You can substitute low sodium chicken broth with vegetable broth for a vegetarian version.
  • The cayenne pepper is optional and can be omitted or adjusted to taste for spice preference.
  • Greek yogurt adds creaminess and an extra protein boost; do not use flavored varieties.
  • Fresh herbs for garnish add bright flavor and color but are optional.
  • Ensure broccoli is spread evenly when roasting to get the best caramelization and texture.
  • Use freshly grated cheese for better melting and flavor compared to pre-shredded cheeses.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/broccoli-quinoa-casserole-with-cheesy-greek-yogurt-recipe/