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.

Enjoy!

vegetable-stock

Broccoli and quinoa casserole

Broccoli and quinoa casserole

quinoa-bowl-broccoli

Broccoli and quinoa casserole

Broccoli and quinoa casserole

Broccoli and quinoa casserole

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Broccoli quinoa casserole

Miryam's original recipe

Yield: 5 servings

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 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

Directions:

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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27 comments

  1. This looks delicious! I’ll have to try making it sometime during the week. I love quinoa. Is it 2 cups of dry quinoa or two cups of cooked quinoa?

  2. Miryam, this was YUMMILICIOUS! I just made it for dinner and LOVED it. I’m a quinoa fan so really look forward to creative recipes using quinoa and this one tops the charts for me. Thanks so much for sharing :)

    • Oh superb, i am glad you liked it. I normally take this salad to gatherings and they always want the recipe. I think the using fresh herbs is what makes this salad so yummy. Thanks for stopping by and letting me know how the salad turned out for you :-)

  3. WoW! This looks fabulous! I’m surprised that mint is on the ingredient list. I will definitely have to try it! Thank you! Have a great day!

  4. mmmmhhh… Miryam, this looks awesome!!! The perfect summer salad after a long day at work (and lunch the next day ;)) Thanks for sharing!!
    xox Amy

  5. This looks fabulous Miryam! Love the use of mint to change things up. Your photos are stunning. :)

  6. Hi there Miryam !

    Another recipe WINNER ! Am bringing my 2nd batch of this to another summer gathering in less than a wk’s time !

    Made 2 adjustments:
    – used Amaranth grain this time instead of quinoa
    – added radishes and red pears

    Thank You !

    You are inspirational !

    Namaste,

    Kerry

  7. Concerned? 500 calories a serving or in total?

  8. Miryam, This looks like a really delicious salad. I like your idea of cooking quinoa in the rice cooker- I always do it stovetop but the rice cooker is awesome for this too I bet.

    It was so great meeting you at BlogHer Food this weekend! I’m excited to start following your blog! -Mallory

    • Hey Mallory, it was great to meet you too. I am sure we will be able to meet again since we live so close :-) Thanks for stopping by and I will be following you too!!

  9. This looks amazing. I am new to quinoa and only have found one or two recipes I like (and that my husband will eat). I definitely will be printing this out and giving it a whirl. My question is, in the rice cooker, do you set it on the white rice setting to cook? Thank you so much for your response! I’ll be checking back for new amazing recipes often!

    • I only have one setting on my rice cooker. Is kind of old fashion :-) but I will guess that the white rice setting will be sufficient bc brown rice tends to cook longer. Thanks for stopping by.

  10. If you are using a rice cooker how much water do you use for the 2 cups of quinoa?

  11. Hi if I am using a rice cooker and add 2 c. Quinoa so do I add 4 c . Of water ?

  12. I made this a few days ago to pack in my lunch that I take to work. I made the recipe as written (I added a chopped red bell pepper) even though I don’t usually like dill. Turns out I still don’t really like dill! Otherwise the salad is excellent and keeps me full all afternoon. I will try making it again with different herbs. Any suggestions for what to sub for the dill? I was thinking basil.

  13. Hi there! Just wondering if the carrot is raw or cooked. I use quinoa alot and I’m looking forward to trying this one :)

  14. Very colorful! All of these ingredients mixed together must be very delicious, Miryam!

  15. I added red pepper and cucumber and cut down to only 1 cup of Quinoa to help cut back on the calories. I also sometimes use lime juice instead of vinegar. It’s a yummy salad. Great idea to use a rice cooker.
    Thank you.

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