The Best Broccoli Cheese Casserole Recipe Is Made With Quinoa, Seriously (8 Ingredients) by Donna John

This quinoa broccoli cheese casserole recipe has been in my recipe box for years and years. I can't count the number of times I made this side dish for dinner. This cheesy casserole was a family favorite. Somehow, it got pushed to the bottom of the box and overlooked for a long time. Well, that changed this week when I made it for dinner – just because. Just because it is an absolutely delicious broccoli cheese casserole that is gluten-free, is high in protein, has the health benefits of quinoa and is healthier than broccoli rice casserole (though we love those, too!).

Photo credit (all photos): Donna John

You only need seven easy ingredients to make this quinoa casserole. Here is what you need to grab: quinoa, fresh broccoli, a can of cream of broccoli soup, mayonnaise, milk, colby-jack cheese and Parmesan cheese. The cream of broccoli soup is the game changer in this side dish casserole recipe. It adds a huge punch of broccoli flavor and a mega creaminess factor. After trying this recipe, it will be a staple in your pantry.

I couldn't find cream of broccoli soup at a local grocery store, so I ordered it through Amazon. However, many grocery stores do carry it. I steamed the broccoli and then chopped into smaller pieces. You could also roast or boil the broccoli until tender.

The quinoa and broccoli can cook at the same time, so that reduces cooking time. Serve this broccoli cheese casserole as a side dish with dinner or at your Thanksgiving or Christmas gathering with that turkey or ham. Give this one a shot. I guarantee you won't regret it.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6

Ingredients

• 3/4 cup quinoa (uncooked)
• 1 1/2 cups water
• 2 cups cooked chopped broccoli
• 10 ounces (1 can) cream of broccoli soup  
• 1/3 cup mayonnaise
• 2 tablespoons milk
• 1 1/2 cups grated colby-jack cheese (divided)
• 1/4 cup grated Parmesan cheese

Here's how to make it: 

1. Rinse the quinoa in a mesh strainer. Put it into a saucepot with the water and a little salt.
   
2. Bring to a boil, cover, reduce heat to low and cook about 18 to 20 minutes. Fluff with a fork. (When the quinoa is cooked, you will see a white ring or tail. Do not overcook. You do not want mushy quinoa.)
   
3. While the quinoa cooks, cook the broccoli until tender. Chop into smaller pieces.
   
4. In a mixing bowl, stir together the cream of broccoli soup, mayonnaise, milk, 1 1/4 cups of the shredded cheese and black pepper, to taste. (Evaporated milk can be used in place of whole milk.)
   
5. Stir in the cooked quinoa and chopped broccoli.
   
6. Pour the mixture into a greased shallow baking dish.
   
7. Sprinkle with the remaining shredded cheese and Parmesan. (You can use cheddar cheese, Monterey Jack or even gruyere cheese instead of colby-jack. For a spicy kick, try pepper-jack cheese.)
   
8. Bake in a preheated 350-degree F oven for about 30 minutes or until bubbly and the edges are beginning to brown.
   
9. Store the casserole covered in the fridge. The casserole reheats nicely in the microwave. You can double this recipe and cook it in a 13x9-inch baking pan.
   

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