Broccoli Quinoa Casserole
Ingredients
The base
-
1
cup
uncooked quinoa
-
3
cups
low sodium vegetable broth or low sodium chicken broth
The vegetables
-
1
pound
chopped broccoli florets
-
3
medium
carrots, cut into 1/4 to 1/3-inch dice
-
1
small
yellow onion, chopped
-
1
teaspoon
minced garlic
The sauce
-
2
tablespoons
all purpose flour
-
1
cup
non-fat milk
-
1
cup
plain nonfat Greek yogurt
The cheese
-
¾
cup
freshly grated mozzarella cheese
-
¾
cup
freshly grated sharp cheddar cheese
The beans and spices
-
1
15-ounce can
cannellini beans, rinsed and drained
-
1½
teaspoons
kosher salt
-
½
teaspoon
ground black pepper
-
1
teaspoon
dried oregano
-
⅛
teaspoon
cayenne pepper (optional)
The oil
-
3
tablespoons
extra virgin olive oil
For serving
-
to taste
chopped fresh herbs (such as parsley, basil, dill, or thyme)
Instructions
- Preheat the oven to 400°F and prepare baking sheets and a casserole dish.
- Cook quinoa in broth until fluffy, then set aside.
- Roast broccoli with olive oil and seasonings until browned.
- Sauté onion, carrots, and garlic in a pot until softened.
- Add flour and cook briefly, then whisk in remaining broth and milk until thickened.
- Stir in oregano and cayenne, then add quinoa, beans, and roasted broccoli.
- Mix in Greek yogurt and half of the cheeses, then transfer to the baking dish.
- Top with remaining cheese and bake until melted, then broil until browned.
- Let sit briefly, garnish with herbs, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
447
Total fat
17g
Total carbohydrates
51g
Total protein
25g
Sodium
20mg
Cholesterol
29mg
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