Description
A comforting creamy bake featuring rich cheese, tender broccoli, and fluffy quinoa.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup milk (any kind)
- 1/4 cup Greek yogurt or sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Cook the quinoa by combining rinsed quinoa and broth in a medium saucepan. Bring it to a boil, then reduce heat, cover, and simmer for about 15 minutes. Fluff with a fork.
- Sauté the onion in olive oil in a large skillet over medium heat until soft, about 5 minutes. Add minced garlic and cook for another minute.
- Cook the broccoli in the skillet by adding florets and 1/4 cup of water, covering to steam for 3-5 minutes until tender-crisp.
- Make the cheese sauce by whisking together milk, Greek yogurt, Dijon mustard, salt, and pepper in a mixing bowl.
- Combine the cooked quinoa, broccoli mixture, and cheese sauce in the skillet, blending until fully coated.
- Add the shredded cheddar and Monterey Jack cheeses, folding them into the mixture.
- Bake in a greased 8″x8″ baking dish at 375°F (190°C) for 15-20 minutes until bubbly and golden brown.
- Rest for 5 minutes before serving to allow flavors to settle.
Notes
Customize with different vegetables or proteins. Can be made ahead and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg