Broccoli Quinoa Casserole
This cheesy broccoli quinoa casserole is classic comfort food with a healthy twist! Creamy white beans and tender broccoli make this dish extra filling. It’s an all-time favorite in my house, which is why I’m sharing it with you and submitting the recipe to the Success Rice Recipe Contest!
What is the Success Rice Recipe Contest?
Right now, Success Rice is running a contest where you can win up to $2,500! Share your best recipe using Success Rice and a photo for a chance to win a Grand Prize of $2,500 or a $500 Runner-Up Prize!
Here’s how to enter:
- Snap a pic of your favorite recipe using Success Rice.
- Log into your Instagram account (must be made public) and make an original post showcasing your recipe.
- In the caption of your post, tag @successrice and include the hashtags #ShareYourSuccess and #Contest.
How to Make My Cheesy Broccoli Quinoa Casserole
I grew up in the Midwest where broccoli casserole is a popular dish. While I love the traditional casserole recipes, I wanted to make something that could be enjoyed on a regular basis. I lightened things up and added some protein so this recipe could be enjoyed as a vegetarian main dish. The secret? I replaced the rice with quinoa and added creamy white beans. These two swaps add more protein to the casserole while supporting the creamy, hearty casserole texture.
Ingredients & Substitutions
- Quinoa– For this recipe, I used Success Tri-Color Boil-in-Bag Quinoa. This is great for the base of the casserole because it’s a good source of protein.
- Broccoli– I used fresh broccoli but frozen broccoli can be used instead.
- White beans– I recommend cannellini beans which are tender and creamy. But white kidney beans or navy beans can be used as a substitute.
- Milk– The milk adds creaminess to the casserole. I used whole milk but you can use skim or 2% milk.
- Cheese– I like extra sharp cheddar cheese for maximum flavor. I recommend buying a block of cheese and grating with a cheese grater. Pre-shredded cheese contains anti-caking agents that can prevent the cheese from melting smoothly.
- Cream cheese– A little cream cheese adds the signature creaminess you expect from a broccoli casserole. You can use low-fat cream cheese if you prefer.
- Seasonings– I used a mix of onion powder, garlic powder, paprika, and salt to add a deeper flavor to the casserole.
How to Store Leftovers
Store leftover casserole in an airtight container in the fridge. To reheat, divide into individual servings and microwave on 50% power for 3-4 minutes, until heated. I do not recommend freezing this dish.Print
- 2 bags Success Tri-Color Boil-in-Bag Quinoa
- 4 cups broccoli, chopped into 1” pieces
- 1 15oz can cannellini beans or white beans
- 1 1/2 cup shredded extra sharp cheddar, divided
- 2 cups milk (whole milk, 2% or skim)
- 4 oz cream cheese (regular or low fat)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Preheat the oven to 400 degrees.
- Bring a large pot of water to a boil.
- Add the quinoa and set a timer for 8 minutes.
- After 8 minutes, add the broccoli to the pot of quinoa. Continue to cook the quinoa and broccoli together for 2 minutes.
- Drain the quinoa and broccoli and set them aside.
- Add the milk to the empty pot and cook over low heat until the milk is warm.
- Add 1 cup of shredded cheese, cream cheese, onion powder, garlic powder, and salt. Stir over low heat for 2-3 minutes until the cheese is melted.
- In a casserole dish, add the cooked quinoa, broccoli, cannellini beans, and milk mixture. Stir until combined.
- Top with remaining shredded cheese.
- Bake for 30 minutes or until the cheese is bubbly and golden brown.
More Quinoa Recipes
- Quinoa Vegetable Soup– This tasty soup is loaded with a rainbow of veggies for a hearty, filling meal.
- Southwestern Quinoa Salad– This delicious salad is packed with black beans, corn, avocado, and jalapeño for a crave-worthy salad.
- Crispy Quinoa Bark- Crunchy quinoa makes this tasty bark taste like your favorite candy bar! It’s addictively delicious but so easy to make.