Description
This Creamy Quinoa Broccoli and Cheese Casserole delivers a satisfying blend of protein‑rich quinoa, vibrant broccoli, and a velvety cheese sauce, finished with crisp turkey bacon. Perfect for busy families, the dish can be assembled in minutes and baked to golden perfection, offering a wholesome, comforting meal that’s both nutritious and indulgent. Serve it hot for dinner or reheat leftovers for a quick lunch. Pair it with a green salad or garlic bread for a balanced, crowd‑pleasing dinner up.
Ingredients
- 1 cup quinoa
- 2 cups chicken broth
- 2 cups broccoli florets
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup milk
- 1/4 cup turkey bacon, cooked and crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- 1. Preheat oven to 350°F (175°C).
- 2. Rinse quinoa and drain.
- 3. Combine quinoa and chicken broth in a pot; bring to boil.
- 4. Reduce heat, cover, simmer 15 minutes until fluffy.
- 5. Steam broccoli until tender.
- 6. In a large bowl, mix cooked quinoa, broccoli, cheese, milk, turkey bacon, garlic powder, onion powder, salt, and pepper.
- 7. Transfer to greased baking dish and spread evenly.
- 8. Bake 25‑30 minutes until bubbly and golden.
- 9. Let rest 5 minutes before serving.
Notes
- For a dairy‑free version
- use plant‑based milk and dairy‑free cheese. Leftovers store well refrigerated 4 days or frozen 2 months. Reheat covered at 350°F for 15‑20 minutes or microwave 2‑3 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg
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