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Broccoli Cheddar Quinoa Casserole
Melissa Hart

Broccoli Cheddar Quinoa Casserole

Cheddar sauce gives every little quinoa grain somewhere to go. Dry quinoa casseroles are a chore to eat. Steam the broccoli only to bright green. It gets another full round of heat in the oven.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups dry quinoa rinsed
  • 3 cups low-sodium vegetable broth
  • 5 cups small broccoli florets
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 tsp Dijon mustard
  • 2 1/2 cups shredded sharp cheddar cheese
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 375°F and grease a 3-quart baking dish.
  2. Simmer the quinoa in the vegetable broth, covered, for 15 minutes, then remove it from the heat and let it stand for 5 minutes.
  3. Steam the broccoli for 3 minutes, until bright green but still firm, and drain it thoroughly.
  4. Melt the butter in a saucepan, whisk in the flour and garlic powder for 1 minute, then gradually whisk in the milk.
  5. Simmer until the sauce coats a spoon, remove it from the heat and stir in the mustard, 2 cups cheddar, salt and pepper.
  6. Fold the quinoa, broccoli and cheese sauce together in the baking dish and top with the remaining cheddar.
  7. Bake for 20 to 25 minutes, until bubbling and browned along the rim.
  8. Rest for 5 minutes before serving.