Broccoli Cheddar Casserole with Quinoa (Recipe)
Easy vegetarian comfort dish of broccoli, quinoa and cheddar - perfect for chilly night. This high protein dish can be main or side, and served as a casserole or in a pie dish with a shell.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Vegetable Main or Side
Cuisine: American
Keyword: Broccoli Casserole, Broccoli cheddar casserole, broccoli cheese casserole
Servings: 6
Calories: 176.6kcal
Author: Susan Pridmore
medium pot
Large mixing bowl
9" X 13" baking dish
- 1 tablespoon unsalted butter
- 5 cups chopped broccoli, stalk and florets cut into bite-sized pieces
- 1 cup cooked quinoa, freshly made or store-bought frozen
- 2 large eggs
- 2 cups shredded cheddar cheese
- 1 cup plain low-fat Greek yogurt
- 1 tablespoon minced garlic
- 1 teaspoon curry powder
- 1½ teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
Preheat the oven to 400˚F. Rub the inside of a 9" X 13" casserole dish, bottom and sides, with butter.
Steam the broccoli in a medium pot until it just begins to soften, about 5 minutes. Cool to room temperature.
Stir the remaining ingredients together in a large bowl until it looks like a smooth batter. Stir in the broccoli and quinoa. Pour everything into the prepared casserole dish. Bake on the middle rack for 30 minutes, or until it's set in the middle.
Cool for at least 10 minutes before serving.
Calories: 176.6kcal | Carbohydrates: 13.7g | Protein: 18.1g | Fat: 5.7g | Saturated Fat: 2.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.6g | Trans Fat: 0.01g | Cholesterol: 64.7mg | Sodium: 690.7mg | Potassium: 304.5mg | Fiber: 2.7g | Sugar: 3.1g | Vitamin A: 563.7IU | Vitamin C: 54.6mg | Calcium: 248.1mg | Iron: 1.5mg