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.

Screen Shot 2015-01-06 at 10.23.11 PM

Related Posts


  1. Can I invite myself to join you for the pizza feast? This looks scrumptious!

  2. What a great flavor for pizza! I love using pesto for the sauce on pizza!

  3. The.Boy really loves shrimp so I”m sure this would become a favorite for him!

  4. Really nice spin on the traditional pizza. Looks great.

  5. Pizza night sounds awesome Miriam. Hey, goto make life easier sometimes. The whole wheat looks really, nice and the flavors are so good. Pinning.

  6. Girl, you know to make a pizza!! This looks amazing AND beautiful!!

  7. I wish I could get myself invited to your house to enjoy this gorgeous pizza :-P

  8. This pizza looks outstanding!

  9. OMG, i got so hungry right now. Looks sensational. i think i need a snack.. it’s 3:30, i can’t possibly wait another 3 hours for dinner. Very creative!!!

  10. Hi,
    Thank you so much for this recipe! I tried it tonight with the homemade crust, but the crust came out very stiff. I noticed that it wasn’t very flexible when I was rolling it, I’m wondering if the reason why was because I didn’t use the additional gluten you have on the recipe? Or could it be that I just put all the ingredients together, when making the crust, should I have mixed the yeast with the lukewarm water first? Thank!!

    • Did you use instant yeast or regular yeast? If you used instant yeast it does not matter if you mixed all of the ingredients together without letting the yeast mix in w/ the lukewarm water first. If you use any other type of yeast then you have to do that first. I am so sorry it didn’t turn out good :-(

  11. I think I might have had regular yeast, it says fast acting so I thought it was the same thing. Everyone LOVED the pizza, so this is a keeper. Thank you again!

  12. I make a pizza very similar to this, the only difference is that I add broccoli. It’s a favorite in our house! I just found your blog and I’m loving all the great recipes!

  13. I actually made this last Sunday evening. I read all the ingredients throughouly and I bought a premade whole wheat crust. I didn’t think about squeezing out the water from my frozen shrimp which is probably why mine was quite watery when I had fixed it! I will definitely remember that step next time! Otherwise it was pretty good! My husband and I loved it.

    • Yes that will help :-) That is what I would suggest. I have too done the pizza without doing it and it got a bit soggy. Not after squeezing them. Thanks for stopping by.

  14. I made this tonight it was pretty good! The only thing I did different was I sauteed my shrimp in garlic before putting it on the pizza.

  15. Looks great! I assume you use frozen raw shrimp?

  16. really good idea! I will make this for sure!

  17. DH would love this! I was wondering if I could slightly prebake the crust, add toppings, wrap and freeze for a quick meal later on, or even bake the whole pizza first, then freeze or would it mess with the shrimp having previously been frozen. I’m trying to find some way for him to have a larger variety of lunches. (He does have access to fridge/freezer as well as a microwave and range/oven.)


    • I think just pre-baking the crust maybe best. I am not sure if doing the entire pizza would make the shrimp rubbery later on when you heated up in the oven back again. I guess you can try if you like but I have not made that before myself. Sorry I couldn’t be of more help.

  18. Hit the spot! Loved this recipe, thanks for sharing!

  19. Just saw this on Pinterest, oh my goodness it looks amazing!!

  20. i was wondering if i used raw shrimp would i cook them first or place on pizza raw to keep them from becoming rubbery from overcooking

  21. This pizza looks amazing but I have a question in regards to the shrimp . When you use a pizza stone or a steel pizza , the pizza cooks very fast. Is that enough time to get the chicken cooked ? Also do you use the low moisture mozzarella cheese or just the one that comes shaped in a ball? Do you cube it or shred it?

    • The shrimp doesn’t need much time to get cooked so the time in the oven when making this pizza is enough. I used the regular mozzarella cheese they have at the store. I don’t know if it is low moisture, I didn’t even know they had low moisture cheese :-) I hope this helps!

  22. Hi ~
    You mentioned that you make two pizzas: one plain for kids and on the other you get creative.. You also mentioned that you use pizza stoneS.  Do you make one pizza at a time or do you put the two stones in the oven at the same time and cook both pizzas at the same time.  Also in regards to the pesto. I make my own pesto that I keep in the refrigerator until is gone. For some reason my Pesto is not that spreadable because it gets kind of hard with time.  If I’m to use my homemade pesto how can I thin it so that it can be spread on the dough? 

    • I make both at the same time and I bake them at the same time one on each pizza stone since I have two. I would suggest you let the pesto sit at room temperature for 1-2 hours and then maybe add 1 tbsp of olive oil. I believe when the pesto sits in the fridge at a cold temperature it solidifies so taking it out of the fridge for a while may help. I hope this helps. Thanks for stopping by.

  23. Hi Miryam.  After reading this recipe I knew I had to make it .  Just got up the table  after eating this delicious pizza .  The only thing that I wonder what I did wrong to have a semi watery result .  I cooked the shrimp before adding to the pizza and other than that , wonder where the liquid came from 

    • UUMM…I am not sure. I used frozen shrimp which I thawed and squeezed so that it wouldn’t have excess water. I don’t see any ingredients besides the shrimp that would have moisture to make the pizza watery so I am not sure :-( Sorry I couldn’t be of any help!! Thanks for stopping by.

Leave a Reply

Your email address will not be published. Required fields are marked *