Can I use fresh broccoli instead of frozen?

Absolutely! If using fresh broccoli, cut it into small florets and either steam it briefly before adding to the casserole or add it raw, knowing it will have a bit more texture in the final dish. You might need to add an extra 2-3 tablespoons of liquid to account for the moisture difference.

Is there a substitute for quinoa if I don't have any on hand?

Yes! You can use bulgur wheat, millet, or even rice as substitutes, though cooking times may vary. Rice typically needs a bit more liquid and cooking time, while bulgur might cook faster than quinoa. Adjust accordingly and check for doneness before adding the cheese.

My family doesn't like chickpeas. What can I use instead?

White beans like cannellini or navy beans make excellent substitutes with a milder flavor profile. You could also use black beans for a different twist, or omit the beans entirely and increase the quinoa by 1/4 cup (adding a bit more liquid as well).

Can I make this dish dairy-free?

Definitely! Use olive oil instead of butter for the base, and either skip the cheese topping entirely or use a dairy-free cheese alternative. The casserole is still flavorful and satisfying without cheese thanks to the well-seasoned stock and aromatics.

Broccoli Quinoa Casserole Recipe

Description

This Broccoli Quinoa Casserole is a healthy, nutrient-packed, one-dish meal featuring protein-rich quinoa, hearty chickpeas, and broccoli, all baked together in a flavorful stock and finished with a layer of melted cheddar cheese. Perfect as a vegetarian main-course or side-dish, it comes together easily for a comforting weeknight meal.

Ingredients

Units Scale

Base

1 tablespoon butter or oil
1 medium onion, diced fine
3 garlic cloves, minced
2 cups vegetable or chicken stock
1 teaspoon salt
1/2 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 (do not thaw)

Topping

1/2 cup grated cheddar cheese (optional)
Additional parsley or chives, for garnish

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Instructions

Preheat Oven: Preheat your oven to 375ºF (190ºC) to prepare for baking.
Sauté Onion and Garlic: In a saucepan, heat the butter or oil over medium heat. Add the diced onion and minced garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes.
Prepare the Stock: Add the vegetable or chicken stock, salt, pepper, and parsley to the saucepan. Bring the mixture to a boil to infuse flavors.
Assemble the Casserole: In a 9-inch baking dish, add the rinsed quinoa, chickpeas, and frozen broccoli. Pour the boiling stock mixture evenly over the ingredients, then gently stir to combine. Make sure all visible quinoa is submerged in the liquid.
Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes, allowing the quinoa to absorb the liquid and soften.
Rest and Fluff: Remove the dish from the oven and let it sit, still covered, for 5 minutes. This resting time helps the quinoa finish absorbing the stock.
Add the Cheese: Meanwhile, preheat your broiler. Carefully remove the foil (watch for hot steam) and sprinkle the grated cheddar cheese over the top of the casserole.
Broil the Casserole: Place the baking dish under the broiler and broil for 2–4 minutes, until the cheese is melted and bubbly.
Garnish and Serve: Top the casserole with additional chopped parsley or chives as desired, and serve warm.

Notes

For a vegan version, omit the cheese or use plant-based cheese alternatives.
Add other vegetables such as spinach or bell peppers for extra color and nutrition.
If using fresh broccoli, lightly steam it before adding to the casserole.
Leftovers can be refrigerated for up to 3 days and reheated for a quick meal.
To boost flavor, use a mix of fresh herbs or add a pinch of red chili flakes.

Nutrition

Serving Size: 1/4 casserole
Calories: 320
Sugar: 4g
Sodium: 750mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 8g
Protein: 13g
Cholesterol: 15mg