This broccoli-quinoa casserole makes a hearty vegetarian main dish.
The broccoli is crisp-tender and adds texture to contrast with the creamy, cheesy quinoa.
As the quinoa absorbs water and cooks, it creates the perfect amount of steam for cooking the broccoli.
Photo:Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Swap in tricolor quinoa, if you prefer.
Quinoa, cannellini beans and broccoli all bring plant-based protein power to this dish.
Lightly coat a 9-by-13-inch broiler-safe baking dish with cooking spray.
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Reduce heat to medium-low; cover and cook, undisturbed, for 10 minutes.
Remove from heat; let stand, covered, for 5 minutes.
Transfer the quinoa mixture to a large bowl.
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Spoon the mixture into the prepared baking dish.
Bake until heated through and top is golden brown, about 15 minutes.
Set oven to broil (without removing the dish).
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Broil until lightly browned, about 3 minutes.
Remove from oven; let stand for 5 minutes.
Garnish with additional thyme, if desired.
Use a toothpick or wire cake tester to poke into the center of the casserole.
If it slips back out clean, your casserole is done.
If you ownPyrex casserole dishes, check the bottom of the dish for the brand name.
(Be sure the dish is at room temperature before putting it in a hot oven, though.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
