Quinoa Broccoli Casserole

Your vegetarian meal repertoire is about to expand in a big way with this Quinoa Broccoli Casserole recipe. You get the great protein-rich nutrition of quinoa along with the nutritional rockstar broccoli. This easy weeknight recipe will quickly become a comfort food favorite with your family.

Quinoa Broccoli Casserole

5 from 1 vote

Ingredients

  • 1 cup quinoa

  • 2 cups water

  • 1 teaspoon olive oil

  • 1 teaspoon salt

  • 2 cups chopped broccoli

  • (10 ounce) can low-sodium cream of mushroom soup

  • 1 cup shredded Cheddar cheese

  • 1/2 cup French-fried onions

  • 1/2 cup light sour cream

  • 1 teaspoon lemon pepper

  • salt and ground black pepper to taste

  • 1/2 cup French-fried onions

Directions

  • Place quinoa in a bowl; pour in enough water to cover. Soak for 30 minutes. Drain and rinse several times.
  • Bring quinoa, water, olive oil, and 1 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and the water has been absorbed, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
  • Stir broccoli, cream of mushroom soup, Cheddar cheese, 1/2 cup French-fried onions, sour cream, and lemon pepper into cooked quinoa; season with salt and black pepper to taste. Spoon quinoa mixture into the prepared baking dish.
  • Bake in the preheated oven until heated through, 10 minutes. Sprinkle with 1/2 cup French-fried onions and bake until topping is lightly browned, about 5 more minutes.

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