Introduction

This Cheesy Pesto Broccoli Quinoa Casserole is a comforting and nutritious dish that combines tender broccoli, fluffy quinoa, and a creamy, cheesy pesto sauce. It’s perfect for a hearty weeknight dinner or as a satisfying side dish to share with family and friends.

A white speckled bowl holds a dish with three main layers: the bottom layer is light beige quinoa with a fluffy texture, the middle layer consists of bright green roasted broccoli florets with slightly browned edges scattered evenly, and the top layer is sprinkled with golden pine nuts and pale, thin shavings of cheese, garnished with fresh green basil leaves. A fresh lemon wedge rests on the side inside the bowl. A gold and black fork is placed on the right edge of the bowl. The bowl sits on a white marbled surface surrounded by small bowls containing pine nuts, fresh basil leaves, and red pepper flakes, with a glass of amber liquid and a rust-colored cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp. extra-virgin olive oil
1 lb. broccoli florets
1 cup chopped yellow onion
1 tsp. kosher salt, divided
1 cup dry (uncooked) quinoa
2 cups water or lower-sodium vegetable broth
1 cup milk of choice (whole milk or unsweetened cashew milk suggested)
1/2 cup plain whole-milk Greek yogurt
1 cup shredded mozzarella or white cheddar cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup prepared pesto (DeLallo brand recommended)
1 tsp. garlic powder
3/4 tsp. black pepper
Pinch of red pepper flakes (optional)
1/4 cup pine nuts
Optional garnish: chopped fresh basil leaves

Instructions

Step 1: Preheat the oven to 375ºF. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the broccoli florets and chopped onion; cook for 5 to 6 minutes until broccoli is crisp-tender and onions are soft. Season with 1/2 teaspoon of kosher salt, then transfer the mixture to a bowl.
Step 2: Add quinoa, water (or broth), and the remaining 1/2 teaspoon salt to the skillet. Bring to a boil, then cover and reduce heat to low. Simmer gently for 15 minutes, turn off heat, stir the quinoa, and cover again to let it steam for 5 minutes.
Step 3: Remove the lid and stir in the milk, Greek yogurt, 1/2 cup of the shredded mozzarella or cheddar (reserve the rest for topping), Parmesan cheese, pesto, garlic powder, black pepper, and red pepper flakes if using. Mix well to combine. Then fold in the cooked broccoli and onion mixture.
Step 4: Grease an 11×7-inch baking dish with non-stick cooking spray. Transfer the quinoa mixture into the dish. Sprinkle the remaining 1/2 cup shredded cheese evenly over the top, then scatter pine nuts around. Drizzle lightly with olive oil.
Step 5: Bake uncovered for 15 to 20 minutes until the cheese is melted and the casserole is bubbly. For a golden, crispy top, broil on HIGH for 2 to 4 minutes. Remove from oven and garnish with chopped fresh basil leaves if desired before serving.

Tips & Variations

Use vegetable broth instead of water for extra flavor when cooking quinoa.
Try swapping the mozzarella or cheddar for a sharper cheese like Asiago for a different taste.
Add cooked chicken or white beans for added protein and make this a complete meal.
Toast the pine nuts lightly beforehand to enhance their nutty flavor.
For a vegan option, substitute dairy milk and yogurt with plant-based alternatives and use vegan cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ºF until warmed through, or microwave in 1-minute intervals stirring in between to heat evenly. The casserole can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white rectangular baking dish filled with a layered broccoli quinoa casserole, showing a textured top layer of golden-brown toasted pine nuts scattered evenly, with vibrant green broccoli florets partly submerged in the creamy quinoa below. The quinoa layer beneath appears slightly fluffy and light beige, mixed with small bits of white cheese that add a melted, gooey texture. A silver spoon scoops a portion from the corner, revealing the moist quinoa and broccoli mixture underneath the crispy top. Small fresh basil leaves decorate the top, and the dish sits on a white marbled surface next to a bowl of pine nuts and a jar of olive oil. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Thaw it first and drain any excess moisture before cooking to avoid watering down the casserole.

Is quinoa necessary, or can I substitute another grain?

Quinoa provides a unique texture and nutrition, but you can substitute with cooked brown rice or bulgur if preferred. Adjust cooking times accordingly.