BROCCOLI QUINOA CASSEROLE

3.60 from 5 votes

This homemade Broccoli Quinoa Casserole is healthy, nutrient-dense and so delicious. Made with just a few minimal ingredients, this casserole is optionally dairy-free, vegan and it's freezer-friendly. Put this on your must-make list!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Servings:

Author: Lexi

Ingredients

1 tablespoon butter or oil
1 medium onion diced fine
3 garlic cloves minced
2 cups veggie or chicken stock
1 teaspoons salt
½ teaspoon black pepper
2 tablespoons fresh parsley or 2 teaspoons dried parsley
1 cup uncooked quinoa rinsed well and drained
1 15 ounce can chickpeas drained and rinsed
6 ounces frozen broccoli not thawed
½ cup grated cheddar cheese optional

Instructions

Preheat oven to 375ºF.
In a sauce pan heat oil over medium heat. Cook onion and garlic until softened, stirring occasionally, about 5 minutes.
Add chicken stock, parsley, salt and pepper and bring to a boil.
Add rinsed quinoa, chickpeas, and frozen broccoli to a 9” baking dish. Pour the boiling stock over the top and gently stir. Push any pieces of visible quinoa into the liquid.
Cover with tightly with aluminium foil and bake in the preheated oven for 25 minutes.
Remove from the oven and let sit for 5 minutes, or until the quinoa has completely absorbed the water.
Meanwhile preheat the broiler.
Carefully remove the foil (look out for steam) and sprinkle cheddar cheese over the top.
Place under the broiler, and broil until cheese is melted, about 2-4 minutes.
Top with additional parsley or chives and serve.

Notes

For vegan use oil, veggie stock and omit cheese. Optionally you can add-in 1-2 tablespoons of nutritional yeast for a "cheese-y" taste.
See post for directions on freezing and re-heating.

Nutrition