why make this recipe
Creamy Broccoli and Quinoa Bake is a delightful dish that combines the goodness of vegetables and whole grains into one hearty meal. It is easy to prepare and packed with flavors that appeal to both kids and adults. The creamy texture from the cheese and yogurt pairs wonderfully with the crunchy broccoli. It’s also a great way to sneak in some healthy greens while enjoying a comforting baked dish.
how to make Creamy Broccoli and Quinoa Bake
Ingredients :
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup milk (any kind)
- 1/4 cup Greek yogurt or sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional, for topping)
Directions :
- Cook the quinoa by combining it with vegetable broth or water in a saucepan, bringing to a boil, covering, and simmering for about 15 minutes. Fluff with a fork.
- In a large skillet, heat olive oil over medium heat, add chopped onion, and sauté for about 5 minutes until soft. Add minced garlic and cook for another minute.
- Add broccoli florets and 1/4 cup of water to the skillet, cover, and steam for 3-5 minutes until tender.
- In a separate bowl, whisk together milk, Greek yogurt (or sour cream), Dijon mustard, salt, and black pepper until smooth.
- Combine the cooked quinoa with the sautéed onion and garlic mixture and broccoli.
- Stir in shredded cheddar and Monterey Jack cheeses until melted and creamy.
- Transfer to a greased 8×8 inch baking dish, sprinkle with breadcrumbs if desired, and bake in a preheated oven at 375°F (190°C) for 15-20 minutes until bubbly and golden.
- Let cool for 5 minutes before serving.
how to serve Creamy Broccoli and Quinoa Bake
Serve the Creamy Broccoli and Quinoa Bake warm as a main dish or as a side dish alongside meats like chicken or fish. It pairs well with a fresh green salad or steamed veggies for a complete meal.
how to store Creamy Broccoli and Quinoa Bake
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through, or heat individual portions in the microwave.
tips to make Creamy Broccoli and Quinoa Bake
- Rinse the quinoa well before cooking to remove any bitterness.
- Feel free to add other vegetables such as bell peppers, spinach, or carrots for extra nutrition.
- For extra creaminess, increase the amount of Greek yogurt or sour cream.
- If you want a crunchy topping, add more breadcrumbs or a sprinkle of sliced almonds before baking.
variation
You can easily make this dish gluten-free by using gluten-free breadcrumbs or omitting them altogether. Additionally, swap in different cheeses, like mozzarella or pepper jack, for a unique flavor.
FAQs
Q: Can I use frozen broccoli instead of fresh?
A: Yes! Frozen broccoli works well. Just make sure to thaw and drain it before adding.
Q: How can I make this recipe vegan?
A: Substitute the cheese with vegan cheese, use plant-based milk, and replace Greek yogurt with a plant-based yogurt. Also, ensure that the Dijon mustard is vegan.
Q: Can I prepare this dish in advance?
A: Absolutely! You can prepare everything ahead of time, assemble it in the baking dish, and store it in the fridge. Just bake it when you’re ready to eat!
Creamy Broccoli and Quinoa Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and hearty dish combining the goodness of vegetables and whole grains, perfect for kids and adults alike.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup milk (any kind)
- 1/4 cup Greek yogurt or sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Cook the quinoa by combining it with vegetable broth or water in a saucepan, bringing to a boil, covering, and simmering for about 15 minutes. Fluff with a fork.
- In a large skillet, heat olive oil over medium heat, add chopped onion, and sauté for about 5 minutes until soft. Add minced garlic and cook for another minute.
- Add broccoli florets and 1/4 cup of water to the skillet, cover, and steam for 3-5 minutes until tender.
- In a separate bowl, whisk together milk, Greek yogurt (or sour cream), Dijon mustard, salt, and black pepper until smooth.
- Combine the cooked quinoa with the sautéed onion and garlic mixture and broccoli.
- Stir in shredded cheddar and Monterey Jack cheeses until melted and creamy.
- Transfer to a greased 8×8 inch baking dish, sprinkle with breadcrumbs if desired, and bake in a preheated oven at 375°F (190°C) for 15-20 minutes until bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
Rinse the quinoa well before cooking to remove bitterness. Feel free to add other vegetables like bell peppers or spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 35mg
Keywords: broccoli, quinoa, bake, vegetarian, casserole