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Roasted Broccoli Casserole with Quinoa

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$65.00 Cooking Fee
Serving Size: 1 1/2 cups
Recipe adapted from:
Perfect for a main dish or side dish, this casserole is similar to the classic, however it's made with the addition of quinoa for added plant protein.
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Adjust the ingredients measurement scale here by changing this number. 6


  • Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
  • To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
  • To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
  • Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside 3/4 cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
  • Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved 3/4 cup cheese, then sprinkle the breadcrumbs on top.
  • Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.


Recipe adapted from my creamy roasted Brussels sprout and quinoa gratin, which was originally adapted from The High-Protein Vegetarian Cookbook by Katie Parker of Veggie and the Beast.
Storage suggestions: Leftovers keep well in the refrigerator, covered, for up to 4 days. Gently reheat in the oven or microwave before serving.

Cook Times

Active Prep15
Hands-On Cook20
Hands-Off Cook25
Total Time1 hour
Recipe Serving Size6



  • 2 cup vegetable broth
  • 1 cup quinoa any color, rinsed under running water in a mesh sieve for a minute and drained
  • 16 ounce broccoli florets either pre-packaged or sliced from 2 large bunches of broccoli
  • 2 tablespoon extra virgin olive oil
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 8 ounce grated cheddar cheese divided
  • 1 cup 2% milk
  • 1/2 tablespoon butter
  • 1 clove garlic minced
  • 1 slice whole wheat bread

Cooking Tools Required

9x9 baking dish, Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, parchment paper, Pot with lid, Saute pan, Sharp Knives, Top Stove
Reheating/Serving Instructions

Heat in the microwave on medium-high power until heated through.


Calories: 368kcal | Carbohydrates: 29g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 923mg | Potassium: 508mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1153IU | Vitamin C: 68mg | Calcium: 376mg | Iron: 2mg

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