Broccoli Quinoa Casserole

This Broccoli Quinoa Casserole will make your picky eaters want to eat their veggies. Even Russ gave it two thumbs up. I only slightly adapted Cookie and Kate's Better Broccoli Casserole to accommodate what I had on hand. If you haven't checked out Kate's blog, you definitely should. I love her recipes, and the photos she takes are just beautiful. Also, if you're a new blogger, like me, she has a ton of practical resources for starting a food blog.

One thing I love about this casserole is that you could easily exchange the veggies for others you may have on hand. I think it would be equally delicious using roasted brussels sprouts and cherry tomatoes.

Begin by preheating the oven to 400ºF. Cut the broccoli and cauliflower into bite size pieces, and place in a large bowl. Sprinkle the 21 Seasoning Salute over the vegetables and drizzle with avocado oil. Toss to evenly coat then place on a prepared baking sheet. Roast the broccoli and cauliflower for about twenty minutes until fork tender.

While the veggies are roasting, cook the quinoa (I like Alter Eco Organic Rainbow Heirloom Quinoa.) according to package directions. I brought mine to a boil in two cups of vegetable broth, but you could also use chicken broth or water. Once the quinoa comes to a boil, reduce the heat to simmer, and cover with a lid. The liquid should all be absorbed in about twenty minutes.

To make the bread crumb topping, melt two tablespoons of butter in a small sauté pan. Add a teaspoon of minced garlic and sauté for a minute or two, then add one cup of gluten-free bread crumbs (I used 4C Crumbs.), and sauté for about three more minutes until crispy. Set aside.

Add the quinoa, one and a half cups cheese, and milk to a large bowl. Stir well to combine, then add the broccoli and cauliflower. Stir again. Pour the contents into a 9x11 baking dish, and sprinkle with the remaining cheese, then top with the bread crumbs.

Bake in a 350ºF oven for about twenty-five minutes until the topping is golden brown.

Broccoli Quinoa Casserole does reheat well if you have any left overs. I haven't tried freezing it, but you would probably lose the crunchiness of the topping.

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Broccoli Quinoa Casserole

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This Broccoli Quinoa Casserole will make even your picky eaters want to eat their veggies.

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Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 12 ounces broccoli
• 10 ounces cauliflower
• 2 tablespoons avocado oil
• ½ teaspoon 21 Salute Seasoning
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• 1 teaspoon minced garlic
• 1 cup gluten-free bread crumbs

Instructions

1. Begin by preheating the oven to 400ºF.
2. Cut the broccoli and cauliflower into bite size pieces, and place in a large bowl. Sprinkle the 21 Seasoning Salute over the vegetables and drizzle with avocado oil. Toss to evenly coat, then place on a prepared baking sheet. Roast the broccoli and cauliflower for about 20 minutes until fork tender.
3. While the veggies are roasting, cook the quinoa according to package directions.
4. To make the bread crumb topping, melt 2 tablespoons of butter in a small sauté pan. Add a teaspoon of minced garlic and sauté for a minute or two, then add one cup of gluten-free bread crumbs, and sauté for about 3 more minutes until crispy. Set aside.
5. Add the quinoa, 1 ½ cups cheese, and milk to a large bowl. Stir well to combine, then add the broccoli and cauliflower. Stir again. Pour the contents into a 9x11 baking dish, and sprinkle with the remaining cheese, then top with the bread crumbs.
6. Bake in a 350ºF oven for about 25 minutes until the topping is golden brown.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 343Total Fat 23gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 10gCholesterol 51mgSodium 1916mgCarbohydrates 21gFiber 5gSugar 3gProtein 14g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.

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