This cheesy vegan Broccoli Quinoa Casserole recipe is inspired by the classic comfort dish "Broccoli Rice Casserole". But this version is a healthier remake that leaves out the butter and condensed soup. Plus it's also dairy-free, gluten-free, and oil-free!
This vegan Broccoli Quinoa Casserole is a healthier version of the classic comfort dish Broccoli Rice Casserole.
But this recipe leaves out the butter, cans of condensed soup, and uses quinoa instead of rice for a little nutrition boost.
Then we toss it with a homemade "cheese" sauce made quick + easy right in the blender.
The result is so satisfying and savory!
Ingredients for Broccoli Quinoa Casserole
For this recipe, you will combine in a baking dish then bake in the oven:
- White quinoa: Quinoa is a good source of protein, fiber, and many other nutrients. It is also a complete protein which means it contains all nine essential amino acids. It works great in this casserole as a rice substitute.
- Fresh broccoli florets: I use one large head of broccoli for this recipe, which is about 4-5 cups broccoli florets.
- Mushrooms: These are optional, so simply omit if you are not a fan. I use cremini mushrooms, but you can also use white button, shiitake, etc.
- Yellow onion: Or you can use white onion or sweet onion instead.
- Fresh garlic cloves
- Plant milk: Be sure to use plain and unsweetened milk. Any dairy-free milk should work. Most of the time I use homemade cashew milk, but soy milk or almond milk will work too.
- All-purpose flour: Use gluten-free if needed. (Bob's Red Mill all-purpose gluten-free flour blend works well.) This is to help thicken the cheese sauce.
- Nutritional yeast: We include this for the cheesy, savory flavor.
- Onion powder + garlic powder
- Ground mustard: This is also known as dry mustard powder.
- Salt: I use fine-grain salt for this recipe. You can also add black pepper to taste.
Customizing
Cheese shreds: Feel free to omit the homemade cheese sauce for your own favorite vegan cheddar cheese shreds instead. When I first posted this recipe, I stirred in 1.5 cups cheese shreds to the mixture instead of the blender sauce. Or you can use the homemade sauce, and also sprinkle the top with dairy-free cheese shreds for an extra-cheesy version.
Texture notes: This recipe is not your typical super creamy casserole. However adding flax eggs to the mixture helps achieve more of a creamy consistency if that's what you desire. Simply include 1 or 2 flax eggs. (To make a flax egg, combine 1 tablespoon ground flax with 3 tablespoons water. Let it sit a few minutes to thicken, then add with the rest of the quinoa mixture before baking.)
Storing
Store leftovers in an airtight container in the refrigerator. We find they keep for about 4-5 days. Simply reheat in the microwave when ready to enjoy.
For more inspiration, also browse all quinoa recipes or comfort food recipes.
Healthy Broccoli Quinoa Casserole
Ingredients
- 1 1/2 cups white quinoa (uncooked)
- 1 large head broccoli (about 4 cups broccoli florets)
- 1 small yellow onion
- 6 oz. mushrooms (I use cremini)
- 3 cloves garlic
For the vegan cheese sauce:
- 1 1/2 cups plant milk, plain + unsweetened
- 1/2 cup all-purpose flour (gluten-free if desired)
- 1/2 cup nutritional yeast
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1 tsp. ground mustard
- 1/2 tsp. salt (more/less to taste)
Instructions
- Cook quinoa: In a medium saucepan over medium-high heat, add quinoa (rinsed and drained) with 2 1/2 cups water. (Or use vegetable broth for more flavor.) Bring to a light boil, then reduce heat, cover, and simmer 15-20 minutes.
- Preheat oven to 375°F (190°C).
- Meanwhile, make cheese sauce: Combine all sauce ingredients in a blender and blend to combine.*
- Chop broccoli into small florets. Set aside. Dice onion and slice mushrooms. Mince garlic.
- In a skillet over medium-high heat, sauté onion and mushrooms for about 6 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- When onions are soft, add garlic and broccoli. Stir and sauté for 4 more minutes.
- Add cooked quinoa and broccoli mixture to a 9"x13" baking dish (lightly sprayed if desired). Pour cheese sauce on top. Then toss to thoroughly combine and spread out evenly, lightly pressing down. Sprinkle optional shredded cheese on top if desired.
- Bake for 15-20 minutes.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this cheesy vegan Broccoli Quinoa Casserole, also check out:
- Broccoli Cashew Stir Fry
- Loaded Black Bean Quesadillas with Veggies
- Asian Style Toasted Quinoa with Mushrooms
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Monique
Made this a regular dinner addition. Delicious! I use one regular egg instead of the flax egg. I actually like this better than the rice version.
Kaitlin McGinn
Thanks for sharing!
Not allergic to healthy
I was looking for a quinoa recipe using stuff I had. I didn't have mushrooms so left them out. I used Gouda in it and Parmesan on top cause it's what I had. I added red pepper flakes for spice. It was great. I think it can work with most cheeses.
Kaitlin | The Garden Grazer
Thanks for sharing your feedback!
Anonymous
Tried this today. First time for quinoa and my picky husband loved it. Went back for a bigger serving of seconds. I also really enjoyed it. Thanks for sharing this wonderful recipe! Misty
Kaitlin | The Garden Grazer
Hi Misty! Glad you gave quinoa a try! Awesome to hear it even pleased your picky eater. Thanks for the comment!
Meggin
I made this recipe this weekend & loved it! I didnt pay attention, & boiled the quinoa in more than 3 cups of water. I drained the excess, but my quinoa was still fairly saturated with water. The result was incredibly creamy, more like the traditional rice casserole, but so much healthier. Thank you for this recipe!
Kaitlin | The Garden Grazer
That's awesome! Thanks for sharing your feedback.
Kim
Hi, I only have red quinoa on hand. Would you happen to know if I could use the red instead of the white? And if so, what adjustments should I make? Thank you!
Kaitlin | The Garden Grazer
Red quinoa has a "nuttier" flavor but should work as well. No need to make any adjustments! Hope you enjoy.
Page
Made this last night and it was DELICIOUS! My husband even loved it (and had seconds). Thanks for the great recipe.
Kaitlin | The Garden Grazer
So great to hear that, Page!
Jennifer Rainey
I made this for the family last week and my very picky little eaters loved it! They even asked for more.
Kaitlin | The Garden Grazer
So happy to hear your picky eaters were pleased! Thanks for your kind feedback.
Ester
Can I use millet instead of quinoa? I just have too much millet.
Kaitlin | The Garden Grazer
I've never tried that but it's certainly worth a try! Millet and quinoa can often be used interchangeably I think. Let me know if you end up trying it - would love to hear how it turns out!
bernye
Hi! It was hard to find quinoa here (Costa Rica) but hopefully we got some. We did it yesterday and tastes great!
Kaitlin | The Garden Grazer
Great to hear you found some quinoa and tried this recipe. Thanks for letting me know you enjoyed!
skinnymissmeliss
Any suggestions for an alternative to mushrooms? I hate mushrooms, but love every other ingredient in this recipe!
Kaitlin | The Garden Grazer
You could just omit the mushrooms without a replacement. They aren't a necessary component to this dish, though I do enjoy the texture and added nutrition.