Cheesy Pesto Broccoli Quinoa Casserole Recipe
A comforting and nutritious Cheesy Pesto Broccoli Quinoa Casserole that combines tender broccoli and quinoa with creamy cheese, tangy pesto, and a crunchy pine nut topping. This baked casserole is perfect as a hearty vegetarian main dish or a flavorful side, featuring creamy textures and a delightful mix of savory flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Grains
- 1 lb. broccoli florets
- 1 cup chopped yellow onion
- 1 cup dry (uncooked) quinoa
Dairy & Dairy Alternatives
- 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
Oils & Nuts
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup pine nuts
Other Ingredients & Seasonings
- 1 tsp. kosher salt, divided
- 2 cups water or lower-sodium vegetable broth
- 1/4 cup prepared pesto (e.g., DeLallo brand)
- 1 tsp. garlic powder
- 3/4 tsp. black pepper
- Pinch red pepper flakes (optional)
Instructions
- Prepare the Vegetables: Preheat the oven to 375ºF. Heat the olive oil in a large skillet with a fitted lid or a Dutch oven over medium-high heat. Add broccoli florets and chopped onion; sauté for 5 to 6 minutes until the broccoli is barely crisp-tender and the onions are soft. Season with 1/2 teaspoon of kosher salt. Transfer this mixture to a bowl and set aside.
- Cook the Quinoa: To the same skillet, add dry quinoa, water or vegetable broth, and the remaining 1/2 teaspoon salt. Bring the mixture to a boil, then cover and reduce heat to low. Simmer gently for 15 minutes. Turn off the heat, stir the quinoa, then keep the lid on to steam for an additional 5 minutes.
- Mix the Casserole Base: Remove the lid and stir in the milk, Greek yogurt, 1/2 cup of shredded cheese (mozzarella or white cheddar), grated Parmesan, pesto, garlic powder, black pepper, and optional red pepper flakes. Mix well to combine. Fold in the cooked broccoli and onion mixture thoroughly.
- Assemble the Casserole: Grease an 11×7-inch baking dish with non-stick cooking spray. Transfer the quinoa mixture into the dish, spreading it evenly. Sprinkle the remaining 1/2 cup shredded cheese over the top. Distribute the pine nuts evenly over the cheese layer. Drizzle lightly with olive oil.
- Bake and Finish: Bake uncovered for 15 to 20 minutes until the cheese is melted and the casserole is bubbly. For a more golden and crispy topping, broil on HIGH heat for 2 to 4 minutes, watching carefully to avoid burning. Remove from oven and garnish with chopped fresh basil leaves if desired before serving.
Notes
- Substitute vegetable broth for water to enhance flavor when cooking quinoa.
- Use whole milk or unsweetened cashew milk for best creaminess; other plant-based milks will work too but may affect flavor.
- Pine nuts add a nice crunch; you can toast them lightly before adding for extra depth.
- Adjust the amount of red pepper flakes to achieve preferred spice level or omit for milder taste.
- This casserole can be reheated in the oven or microwave and makes great leftovers.
- To make it gluten-free, ensure the pesto and all other ingredients are labeled gluten-free.
Keywords: quinoa casserole, cheesy broccoli casserole, pesto casserole, vegetarian casserole, baked quinoa dish, healthy casserole
