Broccoli Cheddar Quinoa Bake

Ingredients

• 1 cup uncooked quinoa, rinsed thoroughly: (e.g., white, red, or tri-color quinoa; rinsing removes any bitter saponin coating)
• 2 cups vegetable broth or water: (for cooking the quinoa, broth adds more flavor)
• 1 tablespoon olive oil: (for sautéing vegetables)
• 1 medium onion, finely chopped: (adds a foundational aromatic flavor)
• 2 cloves garlic, minced: (for an aromatic punch)
• 4 cups broccoli florets, chopped into small, bite-sized pieces: (about 1 large head of broccoli; fresh is best, but frozen can be used if thawed and patted dry)
• 3 large eggs, lightly beaten: (acts as a binder for the bake)
• 1/2 cup milk (dairy or unsweetened plant-based): (adds moisture and helps create a custardy texture)
• 1 teaspoon Dijon mustard (optional): (enhances the cheesy flavor)
• 1/2 teaspoon salt, or to taste: (essential for flavor balance)
• 1/4 teaspoon black pepper, or to taste: (adds a touch of warmth)
• 1/4 teaspoon smoked paprika (optional): (adds a subtle smoky depth)
• 2 cups shredded sharp cheddar cheese, divided: (the star of the show; freshly grated melts best)
• Optional: 1/4 cup panko breadcrumbs or regular breadcrumbs: (for a crispy topping)
• Optional: 1 tablespoon melted butter (if using breadcrumbs): (to help breadcrumbs brown)

Instructions

1. 1

   Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water).

2. 2

   Bring to a boil over medium-high heat.

3. 3

   Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.

4. 4

   Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork. Set aside.

5. 5

   Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C).

6. 6

   Lightly grease a 9×13 inch baking dish or a similar-sized casserole dish (e.g., 2-quart).

7. 7

   Sauté Aromatics and Broccoli: Heat the olive oil in a large skillet over medium heat.

8. 8

   Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

9. 9

   Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

10. 10

    Add the chopped broccoli florets to the skillet. Cook for 5-7 minutes, stirring occasionally, until the broccoli is tender-crisp and bright green. You can add a tablespoon or two of water if the pan gets too dry to help steam the broccoli.

11. 11

    Remove from heat.

12. 12

    Combine Ingredients: In a large mixing bowl, add the cooked quinoa and the sautéed broccoli-onion mixture.

13. 13

    In a separate smaller bowl, whisk together the lightly beaten eggs, milk, Dijon mustard (if using), salt, pepper, and smoked paprika (if using).

14. 14

    Pour the egg mixture over the quinoa and broccoli in the large bowl.

15. 15

    Add 1 ½ cups of the shredded cheddar cheese to the bowl. Reserve the remaining ½ cup for topping.

16. 16

    Gently stir everything together until well combined. Ensure the cheese and egg mixture are evenly distributed.

17. 17

    Assemble the Bake: Pour the quinoa mixture into the prepared baking dish, spreading it out evenly.

18. 18

    Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.

19. 19

    If using panko breadcrumbs for an extra crispy topping, mix them with the melted butter (if using) in a small bowl, then sprinkle evenly over the cheese.

20. 20

    Bake: Place the baking dish in the preheated oven.

21. 21

    Bake for 25-30 minutes, or until the bake is heated through, the cheese is melted and bubbly, and the top is golden brown. If using breadcrumbs, they should be nicely browned and crispy. The edges should be slightly pulling away from the dish.

22. 22

    Rest and Serve: Remove the Broccoli Cheddar Quinoa Bake from the oven and let it rest for 5-10 minutes before serving. This allows it to set slightly and makes it easier to cut and serve.

23. 23

    Garnish with fresh parsley or chives if desired, and serve warm.