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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 2 cups fresh broccoli florets, chopped into bite-sized pieces - 1 cup shredded sharp cheddar cheese, divided - 1 cup cream cheese, softened at room temperature - 1/2 cup plain Greek yogurt - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon red pepper flakes (optional, for a hint of spice) - Salt and freshly ground black pepper, to taste - 1/4 cup breadcrumbs, for topping - 2 tablespoons olive oil You can add spices to make the dish even better. Some great options include: - Smoked paprika: Adds a rich, smoky flavor. - Cumin: Gives a warm, earthy taste. - Dried thyme: Offers a hint of herbal notes. - Nutritional yeast: Adds a cheesy flavor without dairy. Cheddar cheese is classic, but you can switch it up. Consider these alternatives: - Monterey Jack: For a milder, creamy taste. - Pepper Jack: If you enjoy a bit of heat. - Mozzarella: For a stretchy, gooey texture. - Vegan cheese: If you need a dairy-free option. Experimenting with these ingredients can make your casserole unique and tasty! Start by rinsing 1 cup of quinoa under cold water. This step removes any bitterness. Next, combine the rinsed quinoa with 2 cups of vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Once it boils, reduce the heat to low, cover, and let it simmer for about 15 minutes. The quinoa will absorb the broth. After 15 minutes, take it off the heat and fluff it with a fork. In a large mixing bowl, combine 1 cup of softened cream cheese and 1/2 cup of plain Greek yogurt. Blend them together until completely smooth. This creamy base gives your casserole its rich texture. Make sure there are no lumps left in the mixture for the best results. Gently fold the cooked quinoa into the creamy mixture. Stir until the quinoa is well coated. Next, add 2 cups of chopped broccoli florets, half of the shredded cheddar cheese, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and optional red pepper flakes. Season generously with salt and black pepper. Mix everything together until well combined. Grease a 9x9 inch casserole dish with olive oil. Pour the quinoa and broccoli mixture into the dish, spreading it evenly. Sprinkle the remaining shredded cheddar cheese on top. Then, add 1/4 cup of breadcrumbs for a crunchy topping. Drizzle a little olive oil over the breadcrumbs. Bake the casserole in your preheated oven at 350°F for 25-30 minutes. The top should look golden brown, and the cheese should be bubbly. Once cooked, take the casserole out of the oven. Let it rest for a few minutes before serving. This step helps the dish set, making it easier to serve. Enjoy the warm, creamy goodness of your broccoli cheddar quinoa casserole! To get a creamy texture, start with softened cream cheese. Make sure it’s at room temperature. This helps it blend smoothly with yogurt. Mixing these two well is key. You want no lumps in your base. Once you add the cooked quinoa, fold gently. This keeps the quinoa fluffy and prevents clumps. Use full-fat Greek yogurt for extra creaminess. The richer the yogurt, the better the texture. Seasoning makes or breaks this casserole. Use fresh salt and black pepper for the best flavor. The garlic and onion powders add depth, so don’t skip them. If you like heat, add red pepper flakes. Start with a small amount, then taste. You can always add more. Mix the seasonings thoroughly to ensure every bite is flavorful. Taste as you go. Adjust the seasoning based on your preference. This casserole is great on its own, but you can jazz it up. Serve it with a side salad for a fresh crunch. You can also add a dollop of sour cream or Greek yogurt on top. Fresh herbs like parsley or chives add color and flavor. For a heartier meal, pair it with grilled chicken or fish. It’s a flexible dish that fits many tastes and styles! {{image_4}} You can boost the protein in this casserole easily. Cooked chicken adds a nice flavor and heartiness. Use rotisserie chicken to save time. Shred it and mix it in with the quinoa and creamy base. Tofu is a great choice for a vegetarian option. Press it to remove excess water, then cube it. Sauté the tofu until golden brown before adding it to the dish. It absorbs flavors well and makes the casserole filling. Feel free to switch up the veggies! Cauliflower is a fantastic option. It adds a similar texture and taste. You can also use spinach or kale for added nutrients. Just chop them fine and mix them in with the broccoli. Carrots provide a sweet crunch. You can steam or roast them before adding too. Experimenting with different vegetables keeps the dish fun and fresh. If you need a gluten-free version, quinoa is already a great choice! For a dairy-free option, swap the cream cheese and yogurt with cashew cream or a dairy-free yogurt. Nutritional yeast can add a cheesy flavor without dairy. Use a gluten-free breadcrumb for the topping to keep it crunchy. These swaps make the casserole suitable for various dietary needs while keeping it delicious. After enjoying your creamy broccoli cheddar quinoa casserole, let it cool to room temperature. Transfer any leftovers to an airtight container. Store it in the refrigerator for up to four days. This keeps the flavors fresh and the dish safe to eat. To reheat, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to retain moisture. Bake for about 20 minutes, or until heated through. You can also use a microwave. Heat in 30-second intervals, stirring in between, until warm. If you want to save some for later, this casserole freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat as mentioned above. Enjoy your creamy casserole anytime! Yes, you can use frozen broccoli. Just make sure to thaw it first. Drain any extra water to avoid making the casserole too wet. Frozen broccoli cooks faster than fresh, so keep an eye on it. The flavor will still be great! You can substitute cream cheese with cottage cheese or silken tofu. Both options create a creamy texture. If you want a similar taste, consider using ricotta cheese. Each option will change the flavor slightly, but they all work well in this dish. The casserole will last about 3 to 4 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, consider freezing it. Just remember to let it cool first before you freeze it. This blog post covered a recipe for a creamy quinoa casserole. We discussed ingredients, from spices to cheese options. I shared step-by-step instructions for prepping, baking, and resting the dish. Tips for a creamy texture and seasoning made the recipe even better. We explored variations with proteins and vegetables, plus storage tips for leftovers. Try this casserole for a warm meal that’s both tasty and versatile. Enjoy creating your unique version!

Creamy Broccoli Cheddar Quinoa Casserole

Discover the ultimate comfort food with this creamy broccoli cheddar quinoa casserole! Packed with healthy ingredients like quinoa, fresh broccoli, and a blend of cheeses, this dish is both delicious and satisfying. It's easy to make and perfect for any occasion. Don't miss out on the step-by-step recipe that helps you whip up this hearty meal in just 50 minutes. Click through to explore the full recipe and impress your family with this delightful dish!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

2 cups fresh broccoli florets, chopped into bite-sized pieces

1 cup shredded sharp cheddar cheese, divided

1 cup cream cheese, softened at room temperature

1/2 cup plain Greek yogurt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon red pepper flakes (optional, for a hint of spice)

Salt and freshly ground black pepper, to taste

1/4 cup breadcrumbs, for topping

2 tablespoons olive oil

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for approximately 15 minutes, or until all the liquid is absorbed. Remove from heat and fluff the quinoa with a fork to separate the grains.

      Prepare the Creamy Base: In a large mixing bowl, combine the softened cream cheese and Greek yogurt. Blend together until the mixture is completely smooth and creamy, ensuring no lumps remain.

        Combine Ingredients: Gently fold the cooked quinoa into the cream cheese mixture, stirring until everything is evenly incorporated.

          Add the Flavorings: Carefully add in the chopped broccoli florets, half of the shredded cheddar cheese, garlic powder, onion powder, and optional red pepper flakes. Season generously with salt and pepper, and mix well until all ingredients are combined.

            Transfer to Casserole Dish: Grease a casserole dish (approximately 9x9 inches) with a bit of olive oil or cooking spray. Pour the quinoa and broccoli mixture into the dish, spreading it evenly.

              Add the Toppings: Sprinkle the remaining shredded cheddar cheese over the top of the casserole. Evenly distribute the breadcrumbs on top, and drizzle with olive oil for added crunch and flavor.

                Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.

                  Let it Rest: Once cooked, allow the casserole to cool for a few minutes before serving. This resting time helps to set the dish for easier serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                      Presentation Tips: Serve the casserole warm, garnished with extra broccoli florets or a sprinkle of freshly chopped herbs like parsley or chives for a vibrant touch. Enjoy this comforting dish as a delightful centerpiece to any meal!