Name: Cheesy Broccoli Quinoa Casserole
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 1/2 cups white quinoa (uncooked); 1/2 yellow onion; 2-3 cloves garlic; 1 large head broccoli (or 3-4 cups broccoli florets); 8 oz. mushrooms (I use cremini); 1 1/2 cups vegan cheddar shreds (plus more for topping if desired); 1 tsp. smoked paprika; Salt/pepper to taste; 1-2 flax eggs* (optional)

This Broccoli Quinoa Casserole 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 is also vegan and gluten-free!

Cooked Broccoli Quinoa Casserole topped with vegan cheese in a pan

This Broccoli Quinoa Casserole is a healthier remake 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 nutritional boost. The result is so satisfying and savory!

Ingredients for quinoa casserole on cutting boards

Ingredients for Broccoli Quinoa Casserole

For this recipe you will need:

White quinoa
Onion
Garlic
Fresh broccoli
Mushrooms: I use cremini, but you can also use white button, etc.
Vegan cheddar cheese shreds
Smoked paprika
Salt and pepper to taste

Vegan cheesy quinoa casserole in a small white bowl with spoon

This recipe is inspired by broccoli rice casserole, but it's not your typical super creamy casserole.

However adding flax eggs to the mix helps achieve more of a creamy consistency. (See notes below.)

Large pan of vegan cheesy broccoli quinoa casserole

For more inspiration, also browse all quinoa recipes or comfort food recipes.

Cheesy Broccoli Quinoa Casserole

Inspired by the classic comfort dish "Broccoli Rice Casserole". This healthier version swaps in quinoa, and leaves out the butter & condensed soup.

5 from 1 vote

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Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish

Cuisine: Gluten-Free, Vegan

Servings: 8 medium bowls

Ingredients

1 1/2 cups white quinoa (uncooked)
1/2 yellow onion
2-3 cloves garlic
1 large head broccoli (or 3-4 cups broccoli florets)
8 oz. mushrooms (I use cremini)
1 1/2 cups vegan cheddar shreds (plus more for topping if desired)
1 tsp. smoked paprika
Salt/pepper to taste
1-2 flax eggs* (optional)

Instructions

Rinse quinoa well. Simmer covered in 3 cups water (or veggie broth for more flavor) for 15-20 minutes or until liquid is absorbed.
Meanwhile, dice onion and mushrooms. Mince garlic. Chop broccoli florets.
Preheat oven to 375°F (190°C).
Sauté onion and mushrooms over medium-high heat for about 5-7 minutes or until slightly softened. Remove any extra liquid from the mushrooms.
Steam broccoli for 2-3 minutes. (Or simply sauté in the skillet you cooked the onion and mushrooms in.)
In a large bowl, combine all ingredients with the cooked quinoa (and flax egg if using). Mix well.
Add mixture to a 9x13" baking dish (lightly sprayed if desired). Spread out evenly and lightly press down. Sprinkle additional cheese on top if desired.
Bake for about 15-20 minutes.

Notes

*To make a flax egg: mix 1 Tbsp. flax with 3 Tbsp. water. Let sit for a few minutes to thicken.

Freezing instructions: You can freeze this before or after baking. If freezing after baking, let it cool completely before freezing. Then place in a freezer & oven safe container. Cover tightly with plastic wrap, then foil. Before serving, it's best to thaw casserole in the refrigerator overnight if possible. If not, be sure to leave extra time for baking.

To reheat after freezing: heat in a 375 degree oven for 20 minutes or until center is hot. Add additional time if casserole isn't thawed completely before baking, checking every 10-15 minutes. If the top is browning too quickly, cover with foil and continue baking until heated through. Tip: you can also freeze smaller portions in individual containers to reheat a single serving or a couple servings at a time.

Nutrition Per Serving (Estimate)

Calories: 197kcalCarbohydrates: 28gProtein: 6gFat: 7gSaturated Fat: 2gPotassium: 294mgFiber: 4gSugar: 1gVitamin A: 312IUVitamin C: 3mgCalcium: 34mgIron: 2mg

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Comments

Monique

August 16, 2019 at 5:53 pm

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
  
  September 16, 2019 at 9:18 am
  
  Thanks for sharing!
  
Not allergic to healthy

October 12, 2014 at 5:22 pm

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
  
  October 14, 2014 at 7:01 pm
  
  Thanks for sharing your feedback!
  
Anonymous

May 07, 2014 at 7:42 pm

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
  
  May 08, 2014 at 1:48 pm
  
  Hi Misty! Glad you gave quinoa a try! Awesome to hear it even pleased your picky eater. Thanks for the comment!
  
Meggin

April 30, 2013 at 1:43 pm

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
  
  April 30, 2013 at 4:58 pm
  
  That's awesome! Thanks for sharing your feedback.
  
Kim

April 03, 2013 at 8:12 pm

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
  
  April 04, 2013 at 2:12 pm
  
  Red quinoa has a "nuttier" flavor but should work as well. No need to make any adjustments! Hope you enjoy.
  
Page

February 17, 2013 at 2:55 pm

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
  
  February 17, 2013 at 6:08 pm
  
  So great to hear that, Page!
  
Jennifer Rainey

February 10, 2013 at 12:45 pm

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
  
  February 10, 2013 at 3:58 pm
  
  So happy to hear your picky eaters were pleased! Thanks for your kind feedback.
  
Ester

January 28, 2013 at 1:51 am

Can I use millet instead of quinoa? I just have too much millet.

- Kaitlin | The Garden Grazer
  
  January 28, 2013 at 3:46 pm
  
  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

January 18, 2013 at 7:44 pm

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
  
  January 19, 2013 at 2:13 am
  
  Great to hear you found some quinoa and tried this recipe. Thanks for letting me know you enjoyed!
  
skinnymissmeliss

November 14, 2012 at 3:25 pm

Any suggestions for an alternative to mushrooms? I hate mushrooms, but love every other ingredient in this recipe!

- Kaitlin | The Garden Grazer
  
  November 14, 2012 at 5:52 pm
  
  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.
  
CJ

May 17, 2012 at 6:46 pm

Had to pin this recipe. Love the ingredients without canned soup!