This yummy casserole turned out to be better than expected. The cheesy quinoa turns velvety smooth in the oven, and roasted broccoli offers a sweet undertone once it caramelizes. It manages to be comfort food, while also providing you with necessary nutrients. And because it’s a gooey, delicious casserole, it’s a great way to disguise broccoli and quinoa for those picky eaters who only really like mac and cheese.
This was the first time I made this casserole, but I can guarantee it won’t be the last.
Ingredients:
- 4 cups fresh broccoli
- 2 tablespoons diced shallot
- 2 cups prepared quinoa
- 1 cup cheddar cheese
- ¼ cup freshly shredded parmesan cheese
- 2 tablespoons butter or 3 tablespoons olive oil
- 1 tablespoon olive oil
- ¼ teaspoon garlic salt
- ¼ teaspoon pepper
- ¼ cup breadcrumbs
- Preheat oven to 400℉. In a casserole dish, place the broccoli. Make sure the broccoli florets are no bigger than bite sized.
- Drizzle broccoli with 1 tablespoon of olive oil. Stir in shallots, pepper and garlic salt. Bake until the broccoli begins to carmelize, about 20 minutes. Remove from oven and set aside. Lower oven heat to 350℉.
- Meanwhile, in the prepared quinoa, half of the cheddar (½ cup) and half of the parmesan (2 tablespoons). Stir until well combined.
- When the broccoli is removed from the oven, stir in the cheesy quinoa until the two are fully combined. Top with remaining cheese. Set aside.
- In a small saucepan, melt the butter (or warm the olive oil). Add the breadcrumbs to the butter and stir.
- Top the casserole with the buttery breadcrumbs, sprinkling on top of the casserole evenly. Bake at 350℉ for 15-20 minutes, until casserole is golden brown. Serve warm and enjoy.
