Broccoli Quinoa Casserole Recipe

Introduction

This Broccoli Quinoa Casserole is a hearty, healthy dish perfect for a family dinner or meal prep. Packed with protein and vibrant vegetables, it brings comforting flavors together in a simple, baked casserole.

Ingredients

• 2 cups cooked quinoa
• 2 cups cooked chicken
• 3 cups steamed broccoli
• 1 egg
• 1/2 cup chicken stock
• 2 cups shredded cheese, divided
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Step 1: Cook quinoa according to package directions using a stovetop, rice cooker, or Instant Pot, then set aside.
2. Step 2: Steam broccoli by adding ½ inch of water to a pan, placing broccoli florets inside, covering, and cooking for 3-5 minutes until bright green and tender.
3. Step 3: Preheat oven to 350°F and lightly oil a deep 9 x 9 inch baking dish.
4. Step 4: In a large bowl, combine cooked quinoa, chicken, steamed broccoli, egg, chicken stock, half of the shredded cheese, dried basil, dried oregano, salt, and pepper. Mix well.
5. Step 5: Press the mixture evenly into the prepared baking dish and sprinkle the remaining cheese over the top.
6. Step 6: Cover the dish and bake for 40 minutes. Then remove the cover and bake uncovered for an additional 5-10 minutes to brown the cheese.
7. Step 7: Remove from oven, let cool slightly, then portion into bowls and serve.

Tips & Variations

• Use shredded rotisserie chicken for a quick and flavorful shortcut.
• Swap broccoli with cauliflower or mixed vegetables for variety.
• Try adding a teaspoon of garlic powder or onion powder to boost flavor.
• For a vegetarian version, omit chicken and use vegetable stock instead.
• Fresh herbs like parsley or thyme can be added just before baking for a brighter taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm portions in the microwave or oven until heated through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it for several hours or overnight before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I use instead of chicken stock?

If you don’t have chicken stock, you can substitute with vegetable stock or water, though stock will add more flavor to the casserole.

Broccoli Quinoa Casserole Recipe

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★★★★★

4.7 from 118 reviews

This Broccoli Quinoa Casserole is a nutritious, comforting dish combining cooked quinoa, tender chicken, steamed broccoli, and a blend of herbs and cheese baked to perfection. It’s an easy, protein-packed casserole perfect for a wholesome family meal or meal prep.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cooked quinoa
• 2 cups cooked chicken, shredded or diced
• 3 cups steamed broccoli florets
• 1 large egg
• 1/2 cup chicken stock
• 2 cups shredded cheese, divided (such as cheddar or mozzarella)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook Quinoa: Prepare quinoa according to package instructions using your preferred method such as stovetop, rice cooker, or Instant Pot until fluffy and fully cooked. Set aside to cool slightly.
2. Steam Broccoli: In a pan or pot, add ½ inch of water and bring to a boil. Place broccoli florets on a steaming basket or directly in the water with a lid on, and steam for 3-5 minutes until they are bright green and tender in the center. Drain any excess water.
3. Prepare Casserole Mixture: Preheat your oven to 350°F (175°C). Lightly grease a deep 9 x 9 inch baking dish with oil or non-stick spray. In a large mixing bowl, combine the cooked quinoa, cooked chicken, steamed broccoli, egg, chicken stock, half of the shredded cheese, dried basil, dried oregano, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
4. Assemble and Bake: Transfer the mixture into the prepared baking dish, pressing it down evenly. Sprinkle the remaining shredded cheese over the top. Cover the dish with foil and bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake uncovered for an additional 5-10 minutes to allow the cheese on top to brown and become bubbly.
5. Serve: Once baked, remove from the oven and let the casserole cool slightly before serving. Portion into bowls or plates and enjoy this hearty, comforting casserole warm.

Notes

• Cooked chicken can be leftover roasted chicken, rotisserie chicken, or poached chicken breast for best flavor and texture.
• Quinoa can be cooked according to package directions via stovetop, rice cooker, or Instant Pot for convenience.
• You can substitute the chicken stock with vegetable stock or water if preferred.
• Feel free to use any shredded cheese you like; cheddar or mozzarella work well for melting.
• This casserole can be made ahead of time and refrigerated before baking; just add a few extra minutes if baking from cold.

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