This healthy casserole combines quinoa, roasted greens, and a cheesy sauce to make a meal that is both nutritious and satisfying.
For me quinoa is kind of an interesting ingredient.
It's extremely healthy, with fiber, protein, and many vitamins. But does it taste good?
On it's own, it can be pretty bland. But if you cook it the right way, and paired with the right ingredients, it can be unbelievable.
This Roasted Broccoli Quinoa Casserole is one quinoa recipe with no question of flavor. Made with all healthy ingredients, this casserole combines quinoa with roasted vegetables and a creamy cheese sauce to convert anyone who thinks they don't like quinoa.
Ingredients in Roasted Broccoli Quinoa Casserole
There are three main components to this dish: the vegetables, the quinoa, and the sauce. If you look at the ingredients list, it may look like a lot but many of the ingredients are repeated.😉
Vegetables
Roasted vegetables make everything better! The main green is broccoli, but there are a few others to add flavor and more variety!
These include green beans, brussel sprouts, potatoes, and zucchini.
Toss them in some olive oil and seasonings, then bake and you're good to go.
Quinoa
As I mentioned before, if you don't cook quinoa the right way it can be pretty bland. These ingredients help to bring flavor out because you are not getting bland quinoa on my watch.
Vegetable broth: Vegetable broth brings much more flavor than plain water. If water is all you have, it's okay to use as long as you add more seasonings.
Onions and garlic: They're seared first then left in the pot to cook with the quinoa, so the flavors will infuse.
Seasonings: These include salt, pepper, and garlic herb seasoning. Don't skimp!
Sauce
Nothing brings together a casserole quite like a creamy cheese sauce. This one is lightened up with simple ingredients.
Potatoes: Remember those potatoes that you roasted? Take some (not all) and mash or blend them! They'll act as a creamy thickener but with less fat and more nutrients than cream.
Cheese: This recipe calls for mozzarella, cheddar, and parmesan. You can sub the mozzarella for cheddar and vice versa, but I wouldn't skip the parm. Any fat content works: fat free, reduced fat, whatever you have.
Flour: I use white whole wheat flour to thicken it up with some extra fiber, but you can use any kind, including gluten free.
Greek yogurt: I always use plain nonfat, but any fat content works (just keep in mind that full fat will make it really thick). It adds protein and creaminess with no fat.
Milk: This makes up the liquid of the sauce. Use any kind you have, even nondairy.
Does Roasted Broccoli Quinoa Casserole Work for Meal Prep?
Yes! This casserole is great for leftovers and meal prepping. It reheats beautifully and can stay in the fridge for about 4-5 days.
Can you prepare the ingredients in advance, then bake it before eating?
You could probably do this for the vegetables and quinoa (though I haven't tried it), but I recommend making the sauce right before baking.
In total, it doesn't take too much time and it's pretty simple, so it is something you can make on regular weekdays.
I really hope you like this recipe! If you decide to make it, be sure to post a picture and tag me @nutritiousdelights on Instagram--I'd love to see it!❤
Roasted Broccoli Quinoa Casserole
Ingredients
Roasted Vegetables
- 5 cups broccoli florets
- 1 large zucchini quartered slices
- ½ cup green beans 1" pieces
- 3 medium potatoes
- 1 cup brussel sprouts quartered
- 3 tablespoons olive oil
- ½ teaspoon salt
- 2 teaspoons garlic herb seasoning
- ½ teaspoons ground black pepper
Quinoa
- 1 ½ cup quinoa uncooked
- 3 cups vegetable broth
- 1 large onion diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic herb seasoning
Sauce
- 1 tablespoon olive oil
- 1 clove garlic minced
- 2 tablespoons flour whole wheat or other
- 2 cups milk of choice
- ⅓ cup plain greek yogurt nonfat or reduced fat
- ½ cup cheddar cheese fat free or reduced fat
- ½ cup mozzarella cheese, plus more for topping fat free or reduced fat
- ¼ cup parmesan cheese grated
- ½ teaspoon garlic powder optional
- 1 teaspoon onion powder optional
- 2 teaspoons garlic herb seasoning
- 1 teaspoon italian seasoning
- ½-1 teaspoon salt to taste
- ½ teaspoon ground black pepper
Instructions
Vegetables
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil. Place all the vegetables on the tray and combine with the oil and seasonings. Bake for 15-20 minutes, until fully cooked and crisped. Take ¾ cup of the potatoes and mash or blend them. Set aside.
Quinoa
- In a medium pot, heat up the oil on high. Add the onions, cook for 3 minutes, then add garlic. Cook for another minute, then add the broth and seasonings. Bring to a boil then add quinoa, cooking according to package directions (about 15 minutes simmering with lid, stirring occasionally). Set aside.
- Preheat oven to 350 degrees Fahrenheit. Grease a large baking dish (about 10"x 10"x 2"). Set aside.
Sauce
- In a medium pot, heat the olive oil on medium high and add garlic. Cook for a minute then whisk in the flour. Slowly whisk in half of the milk, then the yogurt and mashed potatoes, then the other half of the milk. Stir in the cheese and seasonings.
- In the prepared baking dish, combine the quinoa and vegetables, then mix in the sauce. Top with mozzarella and bake for 10 minutes. Serve and enjoy.
Maya C
Hello! I usually don't do complicated stuff but since we are staying home and I had time to do it, I gave it a try and it turned out pretty good! My kids don't like most of green vegetables but they were well hidden and they loved the dish! If you are not a big fan of garlic, I would reduce the garlic in the quinoa. Made great leftover lunch the next day too 👍