Cheesy Pesto Broccoli Quinoa Casserole
This healthy Broccoli Quinoa Casserole is creamy, cheesy, and comforting. Gluten free and plenty filling, enjoy this vegetarian casserole for a meatless dinner or make-ahead lunch.
Servings: 5
Equipment
- 1 Large skillet
- 1 11x7-inch Baking Dish
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 lb. broccoli florets
- 1 cup chopped yellow onion
- 1 tsp. kosher salt, divided
- 1 cup dry (uncooked) quinoa
- 2 cups water or lower-sodium vegetable broth
- 1 cup milk of choice (I suggest whole milk or unsweetened cashew milk)
- 1/2 cup plain whole-milk Greek yogurt
- 1 cup shredded mozzarella or white cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup prepared pesto (I use DeLallo brand)
- 1 tsp. garlic powder
- 3/4 tsp. black pepper
- Pinch red pepper flakes (optional)
- 1/4 cup pine nuts
- Optional garnish: chopped fresh basil leaves
Instructions
- Preheat oven to 375ºF.Heat oil in a large skillet with a fitted lid (or Dutch oven) over medium-high heat. Once hot, add broccoli and onions; cook 5 to 6 minutes, until broccoli is barely crisp-tender and onions are soft. Season with 1/2 tsp. salt, and transfer mixture to a bowl.Add quinoa, water, and remaining 1/2 tsp. salt to skillet and bring to a boil. Cover, reduce heat to low, and gently simmer for 15 minutes. Turn off heat, stir quinoa, and place lid back on to steam grains for 5 minutes.
- Remove lid and stir in milk, yogurt, 1/2 cup of the shredded mozzarella or white cheddar (reserve remaining for topping), Parmesan, pesto, garlic powder, black pepper, and chili flakes; stir well to combine. Stir in broccoli and onion mixture.
- Grease an 11x7-inch baking dish with non-stick cooking spray. Transfer quinoa mixture to baking dish, and sprinkle remaining 1/2 cup shredded mozzarella (or white cheddar) overtop. Scatter pine nuts over cheese, and finish with a light drizzle of olive oil. Bake, uncovered, for 15 to 20 minutes, until cheese is melted and mixture is bubbly. For a more golden topping, broil under HIGH for 2 to 4 minutes. Garnish with chopped fresh basil, if desired.
Video
Notes
- To Make Ahead. Chop the broccoli and onion up to 1 day in advance. Store them in separate airtight storage containers in the refrigerator.
- To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Rewarm the casserole in a baking dish in the oven at 350º F until hot. You can also reheat individual portions in the microwave.
- To Freeze. Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350ºF oven.
Nutrition
Serving: 1.33cups | Calories: 387kcal | Carbohydrates: 34g | Protein: 17g | Fat: 21g | Saturated Fat: 5g | Sodium: 710mg | Fiber: 6g | Sugar: 5g