Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 35-40 minutes
Ingredients
- Quinoa: 1 cup uncooked quinoa
- Vegetables: 1 medium head of broccoli (cut into florets), 8 oz sliced mushrooms (cremini or button)
- Flavor Base: 1/2 cup chopped onion, 3 cloves minced garlic
- Butter: 4 tablespoons unsalted butter, divided
- Spices: 1/2 teaspoon salt, 1/4 teaspoon black pepper, pinch of cayenne pepper (optional)
- Thickening Agent: 2 tablespoons all-purpose flour (or gluten-free alternative)
- Broth: 2 cups vegetable or chicken broth
- Milk: 1 cup milk (any kind)
- Cheese: 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
- Optional Topping: 1/4 cup panko breadcrumbs, 1 teaspoon olive oil
Equipment
- Large pot
- Large skillet
- 9×13 inch baking dish
Instructions
1. Prepare the quinoa: Rinse quinoa thoroughly in a fine-mesh sieve. Add quinoa and 2 cups of water to a pot. Bring to boil, then reduce heat, cover, and simmer for about 15 minutes or until all liquid is absorbed.
2. Steam the broccoli: While the quinoa cooks, steam the broccoli florets until tender-crisp (about 5-7 minutes). Drain and set aside.
3. Sauté the vegetables: Melt 2 tablespoons butter in a large skillet. Add onion and cook until softened (about 5 minutes). Add the mushrooms and cook until they release liquid and brown slightly. Add garlic, salt, pepper, and cayenne (if using) and cook for 1 minute more.
4. Make the sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour until smooth and cook for about a minute. Gradually whisk in the broth and milk, stirring constantly, until the mixture simmers and thickens.
5. Combine ingredients: Remove the sauce from heat. Stir in 1/2 cup of each cheese type along with the cooked quinoa and steamed broccoli.
6. Assemble the casserole: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Pour the quinoa mixture into the dish and top with the remaining cheese.
7. Optional breadcrumb topping: In a small bowl, toss the panko breadcrumbs with olive oil. Sprinkle the breadcrumbs evenly over the cheese.
8. Bake: Bake uncovered for 25-30 minutes, or until heated through and the cheese is melted and bubbly. Let stand for 5 minutes before serving.
Tips
Cheese variations: Feel free to experiment with your favorite melty cheeses like mozzarella, Gruyere, or Gouda.
Flavor boosts: Add a tablespoon of Dijon mustard or a sprinkle of dried herbs like thyme for additional flavor depth.
Make-ahead option: Assemble the casserole and refrigerate (without the breadcrumb topping) for up to 24 hours before baking. Add a few minutes of additional baking time.
Enjoy your hot and satisfying Cheesy Mushroom and Broccoli Quinoa Casserole!
