Description
A delightful and hearty dish combining the goodness of vegetables and whole grains, perfect for kids and adults alike.
Ingredients
Scale
- 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