Broccoli Quinoa Casserole
The ultimate comfort food, Broccoli Quinoa Casserole is creamy, savory, and easy to make. Packed with wholesome ingredients, it delivers a satisfying meal that’s perfect for any day of the week. Try it tonight for a delicious and nourishing dinner!
Equipment
- Frying Pan
- Oven
- Large Pot
- Wooden Spoon
- Cutting Board
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup Vegetable broth or imitation chicken broth
- 3/4 cup Full-fat coconut milk
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 32 ounces Canned chickpeas, rinsed and drained
- 4 cups Fresh broccoli florets
- 1 cup Dry quinoa
- 1 Shallot, finely diced
- 4 ounces Dairy-free cheese (optional)
Instructions
- Preheat the oven to 375°F and set a 9×13-inch casserole dish aside.
- Add the broth: Combine the broth, coconut milk, nutritional yeast, and garlic powder in a small saucepan and bring to a boil over high heat.
- Layer the casserole: Add the quinoa, shallot, and chickpeas to the bottom of the pan and mix well. Sprinkle broccoli over the top.
- Combine the layers: Once the liquid boils, carefully pour it over the casserole, keeping the quinoa submerged.
- Cover the dish: Cover the casserole tightly with a lid or aluminum foil.
- Bake: Bake in the middle rack for 35 minutes. If the quinoa is not fully cooked, bake for an additional 5 to 10 minutes.
- Mix and broil: Remove from the oven and mix well. If adding cheese, sprinkle it on top and broil for 2 to 3 minutes until melted.
- Serve: Serve warm; store leftovers in an airtight container for up to 5 days.
Notes
- Tip 1: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven.
- Tip 2: You can freeze this casserole. Allow it to cool completely before wrapping tightly and placing it in the freezer. It will last for 2 to 3 months.
- Tip 3: Serve with a fresh salad or crusty bread to complete your meal.
- Tip 4: For a heartier option, consider adding cooked lentils or your favorite plant-based protein.
- Tip 5: In the summer, substitute fresh seasonal veggies, while in the fall, sweet potatoes could be a delicious alternative.