Broccoli quinoa casserole

I love quinoa. I have been experimenting with it not only for savory dishes like this Broccoli quinoa casserole but for sweet dishes as well.

Broccoli and quinoa casserole

I have a lot of recipes I want to experiment with using quinoa. I love this ingredient and because it is so versatile, healthy and easy to prepare, it has become one of my ultimate favorite ingredients to cook with.

When I made this  broccoli quinoa casserole I wasn’t to sure that it will come out good. I have never baked the quinoa before so I was a bit skeptical. Luckily it came out just fine. I really hate wasting food.

I think I went a bit over board with the cheese, but like my son says, there is never too much cheese. He truly loves it, and so do I. I think the pesto in this broccoli quinoa casserole was just genius. I love anything with pesto. I had a little bit leftover from making my pizza over the weekend so I figured I throw it in the mix. I mean, it couldn’t hurt right?

The only thing I left out was garlic, which I forgot. You can add some if you like. We love garlic as well so next time I will add it for sure. I cooked my broccoli in the microwave for about 3-4 minutes prior to adding it to the quinoa casserole. Since it will not be baking for too long in the oven I found it to be important to cook it just a tad before. It came out just perfect in the end.

This broccoli quinoa casserole was extremely easy to put together. It came out a bit salty since I added a bit too much salt. Next time I will cut down the amount. I used two teaspoons instead of just one, so make sure you stick with just one teaspoon.



Broccoli and quinoa casserole

Broccoli and quinoa casserole


Broccoli and quinoa casserole

Broccoli and quinoa casserole

Broccoli and quinoa casserole


Broccoli quinoa casserole

Miryam's original recipe

Yield: 5 servings

Cook Time: 30 minutes

Total Time: 45 minutes


  • 2 1/2 cup uncooked quinoa
  • 4 1/2 cup low-sodium vegetable stock, or water
  • 2 tbsp pesto sauce
  • 1/2 tsp celtic salt
  • 2 tsp arrowroot powder, or cornstarch
  • 2 cups fresh organic spinach
  • 12 oz skim mozzarella cheese, I used 16oz
  • 1/3 cup parmesan cheese
  • 12 oz fresh broccoli florets
  • 3 green onions, chopped


Preheat the oven to 400F.

In a 9x13 baking rectangular dish place the quinoa and green onions. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside. My microwave is not  very powerful so this is how long I did it for without the broccoli getting mushy. If you have a powerful microwave you may need just 3 minutes as it will continue to bake in the oven for about 5 minutes.

In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, arrowroot powder and salt. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.

Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. If you like you can add more parmesan cheese over the top as well.

I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional. Serve while still warm.

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  1. So you didn’t precook the quinoa? That saves some time. I did something similar tonight, but I cooked the quinoa in chicken stock, then assembled it with roasted yellow squash, zucchini, sweet potato, and onion. Then I added rotisserie chicken, cheese and Italian seasoning. Threw it in the oven for 30 minutes. It was very good. I had bought broccoli just for this and forgot that I had it. This sounds great and will try it next time. Thank you~

    • Your version sounds totally awesome. No I didn’t precook the quinoa, which I was a bit nervous at first, but it came out perfect :-) I hope you like this version when you try it. Thanks for stopping by.

  2. Oooooo! I love the addition of pesto — it looks DIVINE!!! :)

  3. This looks so delicious! I am always looking for new ways to use quinoa! I also happen to have all the ingredients! Yay – dinner tonight!

  4. Hi Miryam,

    I just made a variation of this recipe for my dad when he came into town this afternoon. We love it! Thanks for sharing! :)

  5. I too love quinoa, Miryam. This looks divine with all the veggies!
    Have a lovely weekend!

  6. Thank you for such an easy quinoa recipe for those of us who crave that cheesy mac and cheese goodness. I am simply love your addition of pesto; makes it so colorful!

  7. This was delicious and different. Didn’t have the green onions, used a mozzarella/provolone/parm blend and only about 10 oz of it, plus added garlic to the veggie stock… perfect. loved it. Thank you.

  8. Looking at nutritional information. Serving size is 383g. How do you convert that into ounces, cups, etc? I have no idea how much 383 gram would be of this.

  9. It looks like you used dry quinoa. I’ve never *not* rinsed quinoa before cooking because I’ve heard it makes a soapy flavor. Also, did you oil the casserole dish? It seems quinoa sticks to everything, but maybe I’ve just been working too hard at it all this time! :-) Thanks, this sounds delicious. My kids love quinoa and broccoli so I hope to try it this week.

    • Hi there, I actually never rinse quinoa even when I cook it on my rice cooker. So far so good :-) and I don’t oil the dish either. I have not have the food stick to it at the bottom but maybe at sides just a bit.

  10. Can you substitute anything for the pesto?

  11. A+mazing dishes. I’ll make sure I tried your broccoli cheese casserole, it look delicious.

  12. Csn you freeze this dish? If so would you freeze after you’ve baked the quinoa for 30-35 mminutes, or before that? Or does it matter? Suggestions? Thank you! I’m excited to try this.

    • I would suggest freezing it after or before baking. If you do before baking just increase the time by 10-15 minutes and if you bake it completely you can bake it for 10-15 minutes to serve again or defrost in the fridge and then heat it up in the microwave. That is what I do :-)

    • Did you end up freezing this dish? Before or after baking? I’d love your advice!

  13. I made this over the weekend and it was a hit! Loved by kids and adults! Very good flavor–I may even cut down the salt to 3/4 tsp next time. Thanks for sharing!

  14. Excellent recipe! I’ve made it twice now and my family really enjoys it!

  15. If you make this, I would recommend cutting back the salt. It’s really good other than it’s too salty :)

  16. Would it be a bad ideA to make night before baking? Thank you!

  17. gaan vanaand maak
    will give a try

  18. Have you tried freezing it? Does it come out of the freezer well if you wait to do the last round of baking until you defrost it?

  19. This was totally delicious!!

  20. I made this last night. I omitted the pesto sauce since I don’t have any instead I added a pinch of garlic powder. Alas, it turned out really good. My husband said the only problem is the 9×13 pan is not enough. I guess I need to make more next time.

  21. Hi there! i precooked quinoa then I cooked a variety of veggies like broccoli with shrimp for the first time. Now I cooked Quinoa and mixed again with zucchini, carrots, and bell pepper together with chicken liver. This is a sort of experiment, but so delicious… thanks much for sharing the new recipe. More power!

  22. Do you think this would be good with cauliflower or both broccoli and cauliflower?

  23. I just made this and it’s DELICIOUS! Thank you!

  24. Can I get the serving size? This looks delicious and would love to make

  25. Do You think i could just add the brocolli for the Wohle Time in the Ofen to Safe preheating it in the microwave?

  26. Healthy comfort food! This was delicious and filling. I didn’t have vegetable broth or pesto, so subbed with chicken broth with minced garlic and some dried basil. You could add chicken, with a bit more liquid added. I highly recommend this dish!

  27. Thanks for the recipe we love it at my house!!

  28. Hi I was wondering if this freezes well. If so would you assemble everything then freeze it before you bake it?

  29. Hola, te escribo desde Chile, hace poco compré quínoa y la preparé con maiz, arvejas, zanahorias, pero estaba muy seca y no sabia bien, ahora veo tu receta y creo que podré utilizar el resto de quínoa que me queda usándola, se ve bien, espero que sepa bien, saludos desde el fin del mundo.

  30. I tried this recipe today! Soooo good! Even my two little picky ones cleaned their whole plates! This one is a keeper!

  31. What is the purpose of the cornstarch/arrowroot powder? I;ve never heard of the powder and never used cornstarch in anything, so just wondering if it will still turn out okay if I omit it? Thanks!

  32. Your son is right. No such thing as too much cheese. I am wanting to try quinoa. This looks like a good recipe to start. Like that you do not have to cook the quinoa first.

  33. At what point do you freeze it? After completely cooked? Freeze it before baking? Sounds delicious!

  34. I love this dish and make it often!  Tonight added diced tomato with green chiles as a final topping  to the broccoli and cheese – sooo good!!!

  35. So yummy! My daughters and I loved it. I did a mixture of broccoli, cauliflower and carrots (lightly steamed instead of microwaved), added crushed garlic to the broth/pesto, and omitted the green onions because I”m not a fan.

    A new staple in our house — thank you!

  36. Great!  I changed it up a bit for my tastes….added diced red pepper, and instead all mozzarella,  I used a combination of mozzarella and Monterey Jack with Jalepeno.  A very versatile recipe.  Thank you.  

  37. Cooking now!  I didn’t have spinach bUT some greenbeans lol cooling now!  Smells so delicious! 

  38. What kind of Parmesan cheese did you use shredded or grated? Also did you use cubes for the mozzarella cheese or just shredded? Thanks for the recipe my boyfriend is a vegetarian always looking for new ones.

  39. Hi. I am about to make this and freeze it. I’m having my first baby any day now so looking forward to having this available after baby comes! I see that you have frozen it. I would love to know the details of that. You cooked it all the way and then how long do you wait before putting it into the freezer and what do you freeze it in exactly to keep it good? Thanks!!

    • I cooked it all the way. Then I froze it and when ever I thought we were going to eat it I defrosted it in the fridge. Then I just microwaved it for a few minutes to warm it up. That is it. I hope you like it :-)

  40. I made this last night! Let me say this is awesome. I’m eating leftovers as I write this lol!!!  Came out perfect! So easy and tasty! Thank you!

  41. What if you forget to boil the broth and already added? :/

  42. Haha, people are so crazy with all of the questions, but you are great about answering all of them.

  43. It seems like a 9X 13 pan would make more than 5 servings?  I need a side dish for 10-12. Do I really need to double this.

  44. I think so. This won’t be enough for 10-12 I think!

  45. Hi Myriam, for the brocoli caserole, at what temperature I need the oven?

  46. Has anyone tried cheddar cheese instead of mozzarella? Looks like the kind of recipe you can change up anytime and it will still be delish.

    • I was thinking the same thing. I am going to make this tomorrow for Christmas Eve, so I don’t want to try it if it is going ton mess things up. If anyone does try it, please let us know.

  47. Did you cook this uncovered?  Or did you cover with foil? I just read the comments really quickly and didn’t see this? Also when do you use the green onions? thank you.

  48. This recipe is on point!  I find myself adding a little extra pesto sauce when I eat each serving.

  49. I just tried this recipe for dinner and it was delicious! I didn’t add pesto, just my own mix of seasoning, but I imagine pesto would have been amazing mixed in this. The only thing I changed is  adding more broccoli and less cheese, just out of personal preference. Thanks so much for the recipe! I will definitely be using it again!

  50. Cook the quninoa first. SMh. Wish someone would have told me that before

  51. WAY too much cheese. As this cooled on the plate I felt like I was just eating cheese. If I make this again I will only sprinkle about 1/4 of the cheese on top and will probably stick with Parmesan. I like the idea of baking the quinoa though and will experiment with this technique.

  52. So delicious! I added a bit more spinach for Iron and that was the only change. I’m a vegetarian and my husband is not so it’s always a challenge to find meals with enough veggie protein for us both that pass his “meat eater approval”. This hit the ball out of the park. It will be a part of our regular rotations from now on. Thank you!!

  53. Thank you for sharing I made this last night and everyone loved it.

  54. Hi – I tried this recipe last night. While I was preparing I started to think “Cheese and Quinoa….that sounds strange to me.” I should’ve trusted my instinct. This recipe was missing something and I found that the cheese was just too much. My wife and I each took a few bites and said that there was definitely something, maybe spice or bite or tang, that was missing. There was too much cheese, or maybe the wrong kind of cheese. The spinach was practically non-existent as it sort of disappeared in the quinoa, but I guess it was still there (nutrient-wise).

    All in all, I found this to be a fail.

  55. I had a question about the broccoli in the microwave. Is it necessary to microwave the broccoli if it’s going in the oven? Then it’s the health factor?

  56. Just made this… SO GOOD! I added extra pesto and did half veg broth, half water. Big hit with my hubby and 13 month old :) Will definitely be adding this to our weekly lineup. Next time I think I’m gonna add more spinach to up the green factor. Already looking forward to the leftovers at lunch tomorrow. Thanks!

  57. Made this for Thanksgiving and everyone raved over it! Just had the last of the leftovers and it’s as good as day 1, although it does dry out a little after a few days. Just added a tiny amount of water and of course some extra pesto and it was still perfect. Thanks for sharing the recipe!

  58. Hi, this recipe looks awesome and I am going to try it but I noticed the fat and sodium content are a little high – is that mostly from the cheese you think?

    Thank you!

  59. Oh I just realized the high sodium may be from the veggie stock – they always make that stuff really salty!

  60. I made this tonight and my husband loved it. I added some p bread crumbs to the top. Thanks for sharing!!

  61. Do you think this recipe would work in the crock pot? I’m thinking of dumping everything in at once, topping with some of the cheese, and cooking for 4ish hours?

  62. Hi! I made this tonight and loved it! Instead of the veggie stock, i boiled about 3/4 of a beef bouillon, black pepper and cornstarch and used that as my stock. I also used scallions instead of onion. It was delicious! Can’t wait to make it again! Thanks for sharing!

  63. I love that you use broccoli in a good number of your recipes.  It’s my favorite veggie!  I’ve got this one and several other bookmarked to make in the near future (the pizza is also calling me).  Your Caribbean Rice was a huge hit.  I’m looking forward to being a frequent visitor to your blog.  

  64. Is it really 2.5 cups of Quinoa? Seems like it’ll overflow my 9×13 dish without all the other goodies! Plus, that’s like 10 servings of just quinoa! I’m trying to make it right now!!

  65. I don’t understand why the broccoli isn’t baked in the oven with the rest of the dish. Does it not cook properly that way? Just trying to understand!
    I can’t wait to eat this! It’s in the oven right now!

    • Hi. The broccoli doesn’t need that much of cooking time that is why I just cook it in the microwave for a few minutes and then added. I feel that the broccoli will be too mushy if baked. I hope it turns out good for you and that you like it. Thanks for stopping by and visiting my blog.

  66. This recipe was delicious! I just made it for my partner and I (we’re both vegetarian) and it was a hit. He’s already asked for it in the weekly rotation haha! Just one question – do you think this would work if the quinoa was replaced with rice? Just a slightly cheaper option if I’ll be making this on the regular haha. Thank you for a wonderful recipe!

    • Awesome. I am glad he liked it. I am not sure about the rice. I would guess since you have the liquid for the rice to absorb the water it would work. I just don’t know if it would need more time since rice is a larger grain. I know in the stove top it would work though. Again, with rice either if you use the oven or stove top you may have to play around with time and liquid quantity. Thanks for stopping by.

  67. Any idea what the container count would be for Beachbody’s 21 day fix? Seems like this recipe would fit nicely into our diet but needing to know how to count it. TIA!

  68. Turned out great! Some modifications that worked for me is using extra pesto, 1 clove minced garlic, and I also added bread crumbs to the mozz before broiling :)

  69. This looks delicious! I know what I’ll be eating this weekend. Thanks for the great recipe!

  70. Just so you know…Parmesan cheese, if authentic, is almost *never* vegetarian – it contains rennet.  A couple of companies (e.g. BelGioioso) make a vegetarian parmesan.  

  71. This was good. I cut up some mushrooms and added them while I cooked the quinoa. I thought they were a good addition. I also put in 2 cloves of minced garlic. The other change of mine was that I used whole milk mozzarella instead of part skim. I prefer whole milk mozzarella as it seems creamier and more flavorful to me. It’s hard to find sometimes and I generally will buy it and grate it myself if I need to. I’ll make it again but I think that I will make it with just a little less quinoa – maybe 2 cups instead of 2 1/2. The liquid would also need to be adjusted. I may also add some freshly ground black pepper. I added that at the table when eating it. I read the comments of Miryam that she put in too much salt. I probably went the other way and didn’t put in enough. My thinking was that there is salt in the cheese and that it would be enough. I used homemade vegetable broth that was unsalted so I should have compensated for that. When making it, in terms of thinking about the sodium content, the “base” liquid needs to be considered. I think that this would be good with other cheeses also – sharp cheddar, Colby, muenster, etc. Thanks for sharing.

  72. do you grease the 9 x 13 dish before adding ingredients?



  73. Hey, this looks amazing! I am planning on trying it later today. Do you have any thoughts on the possible addition of asparagus and chickpeas? What herbs might you substitute for pesto (I sadly not a huge pesto fan)

  74. I made a couple subs due to using what I had. I used Mexican Style blend cheese (8 oz. Bag) instead of mozz & finely chopped a jalapeno that was on my counter. Also, I was 1/2 cup short of quinoa, so I added 1/2 cup of white rice. I coarsely chopped my spinach and used 3Tbs. of a Grilled vegetable Pesto I found at Aldi! It was delicious! I’m anxious to try this again with with different alternatives! Very versatile. Would be great mexican style too with corn & chipotle peppers & salsa!

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