Can I use fresh broccoli instead of frozen?

Absolutely! Cut fresh broccoli into small florets and add them to the casserole as you would frozen. They might maintain a bit more texture, which many people prefer. If you like softer broccoli, you can partially steam it before adding to the casserole.

My quinoa turned out crunchy. What happened?

This usually happens when there wasn't enough liquid or the foil wasn't sealed tightly. Make sure your quinoa is fully submerged in liquid before baking and create a tight seal with the foil to trap steam. If it's still crunchy after the recommended cooking time, add a splash more hot stock, reseal, and bake for another 5-10 minutes.

Is this recipe gluten-free?

Yes! Quinoa is naturally gluten-free, as are all the other ingredients. Just double-check your stock to ensure it doesn't contain any gluten additives if you're cooking for someone with celiac disease or gluten sensitivity.

Can I make this in my Instant Pot?

Definitely! Add all ingredients (except cheese) to your Instant Pot, stir well, and cook on high pressure for 1 minute, followed by a 10-minute natural release. Stir, transfer to a baking dish, top with cheese, and broil as directed in the original recipe.

Broccoli Quinoa Casserole Recipe

Name: Broccoli Quinoa Casserole Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon butter or oil; 1 medium onion, diced fine; 3 garlic cloves, minced; 2 cups veggie or chicken stock; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons fresh parsley (or 2 teaspoons dried parsley); 1 cup uncooked quinoa, rinsed well and drained; 1 (15-ounce) can chickpeas, drained and rinsed; 6 ounces frozen broccoli, not thawed; ½ cup grated cheddar cheese (optional)

Description

A wholesome and satisfying dish, this Broccoli Quinoa Casserole combines the healthiness of quinoa, chickpeas, and broccoli into a delightful one-pot meal. It’s protein-packed, easy to prepare, and perfect for busy weeknights. Top it with melty cheddar cheese or a vegan alternative for a cheesy touch everyone will love!

Ingredients

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For the Base

1 tablespoon butter or oil
1 medium onion, diced fine
3 garlic cloves, minced
2 cups veggie or chicken stock
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley (or 2 teaspoons dried parsley)
1 cup uncooked quinoa, rinsed well and drained

Additional Ingredients

1 (15-ounce) can chickpeas, drained and rinsed
6 ounces frozen broccoli, not thawed
1/2 cup grated cheddar cheese (optional)

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Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C). This will get your oven ready for baking the casserole so it cooks evenly.
Cook Onion and Garlic
In a saucepan, heat the butter or oil over medium heat. Once hot, add the diced onion and minced garlic. Cook while stirring occasionally until softened and fragrant, about 5 minutes.
Prepare the Broth
Add the veggie or chicken stock, parsley, salt, and black pepper to the saucepan. Bring this mixture to a gentle boil.
Assemble the Casserole
In a 9-inch baking dish, spread the rinsed quinoa, chickpeas, and frozen broccoli evenly. Carefully pour the boiling stock mixture over the top. Gently stir to combine and ensure any exposed quinoa is fully submerged in liquid.
Bake the Casserole
Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 25 minutes.
Rest the Casserole
After removing the casserole from the oven, let it sit covered for 5 minutes. This allows the quinoa to fully absorb any remaining liquid and ensures a fluffy texture.
Melt the Cheese
Preheat your broiler. Remove the aluminum foil from the casserole (be cautious of escaping steam). Optionally sprinkle cheddar cheese on top. Place the dish under the broiler for 2 to 4 minutes, or until the cheese melts and browns slightly.
Serve
Garnish with additional parsley or chives, if desired. Serve warm and enjoy

Notes

For a vegan version, use oil, vegetable stock, and omit the cheese. To replicate the cheesy flavor, add 1-2 tablespoons of nutritional yeast instead.
This casserole can be frozen. Check the recipe post for specific directions on freezing and reheating.
Feel free to mix in other vegetables or seasonings to suit your taste.

Nutrition

Serving Size: 1/4 of recipe
Calories: 320 kcal
Sugar: 3g
Sodium: 550
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 46 g
Fiber: 9g
Protein: 15g
Cholesterol: 12