This broccoli-quinoa casserole makes a hearty vegetarian main dish. As the quinoa absorbs water and cooks, it creates the perfect amount of steam for cooking the broccoli. The broccoli is crisp-tender and adds texture to contrast with the creamy, cheesy quinoa. Swap in tricolor quinoa, if you prefer.
- 2 cups water
- 1 cup quinoa
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt, divided
- 4 cups small broccoli florets and chopped stems
- 1 (15.5 ounce) can no-salt-added cannellini beans, rinsed
- 1 cup whole milk
- 1 cup whole-milk plain strained yogurt, such as Greek or skyr
- 2 tablespoons chopped fresh thyme, plus more for garnish
- 3 cloves garlic, finely chopped
- ¾ teaspoon ground pepper
- ½ teaspoon onion powder
- 2 cups shredded fontina cheese, divided
- Step 1
Position oven rack 5 inches from broiler; preheat to 350°F. Lightly coat a 13-by-9-inch broiler-safe baking dish with cooking spray. Combine water, quinoa, oil and 1/4 teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, undisturbed, for 10 minutes. Add broccoli to the mixture (do not stir); cover and continue cooking until all the water is absorbed, about 5 minutes. Remove from heat; let stand, covered, for 5 minutes.
Transfer the quinoa mixture to a large bowl. Add beans, milk, yogurt, thyme, garlic, pepper, onion powder, 1 1/2 cups cheese and the remaining 1/4 teaspoon salt. Gently stir until evenly combined. Spoon the mixture into the prepared baking dish. Sprinkle with the remaining 1/2 cup cheese.
Bake until heated through and the cheese is melted, about 15 minutes. Set oven to broil (without removing the dish). Broil until lightly browned, about 3 minutes. Remove from oven; let cool for 5 minutes. Garnish with additional thyme, if desired.
Serving Size: about 1¼ cups Per Serving: 306 calories; fat 15g; cholesterol 39mg; sodium 414mg; carbohydrates 27g; dietary fiber 5g; protein 18g; sugars 5g; niacin equivalents 1mg; saturated fat 7g; vitamin a iu 1399IU; potassium 459mg.