Broccoli & Quinoa Casserole
This broccoli-quinoa casserole makes a hearty vegetarian main dish. The broccoli is crisp-tender and adds texture to contrast with the creamy, cheesy quinoa. As the quinoa absorbs water and cooks, it creates the perfect amount of steam for cooking the broccoli. Swap in tricolor quinoa, if you prefer.
Ingredients
- 2 cups water
- 1 cup quinoa
- ½ cup chopped red onion
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- 4 cups chopped broccoli florets
- 2 cups shredded fontina cheese, divided
- 1 (15.5-ounce) can no-salt-added cannellini beans, rinsed
- 1 cup whole milk
- 1 cup whole-milk plain strained (greek-style) yogurt
- 2 tablespoons chopped fresh thyme, plus more for garnish
- 3 cloves garlic, minced
- ¾ teaspoon ground pepper
- ¼ teaspoon ground nutmeg
- ½ cup panko breadcrumbs
Directions
- Position oven rack 5 inches from broiler; preheat oven to 350°F. Lightly coat a 9-by-13-inch broiler-safe baking dish with cooking spray.
- Combine water, quinoa, onion, 1 tablespoon oil and ¼ teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, undisturbed, for 10 minutes. Add 4 cups broccoli to the mixture (do not stir); cover and continue cooking until all the water is absorbed, about 5 minutes. Remove from heat; let stand, covered, for 5 minutes.
- Transfer the quinoa mixture to a large bowl. Add 1½ cups cheese, beans, milk, yogurt, thyme, minced garlic, pepper, nutmeg and the remaining ¼ teaspoon salt; gently stir until evenly combined. Spoon the mixture into the prepared baking dish. Combine ½ cup panko, the remaining ½ cup cheese and the remaining 1 tablespoon oil in a small bowl; sprinkle over the top of the casserole.
- Bake until heated through and top is golden brown, about 15 minutes. Set oven to broil (without removing the dish). Broil until lightly browned, about 3 minutes. Remove from oven; let stand for 5 minutes. Garnish with additional thyme, if desired.
