Quinoa Broccoli and Cheese Casserole Recipe

Quinoa Broccoli and Cheese Casserole is a vegetarian household favorite that delivers big flavor and high protein without any meat. Made from simple, wholesome ingredients, this casserole packs about 35 g of protein per serving and is ideal for busy weeknights, meal prep, or feeding a family.

This recipe reimagines the classic broccoli-and-cheese casserole with quinoa baked directly in the dish and a hemp hearts–panko topping for extra texture and protein. What makes it especially friendly for busy cooks is that you bake the quinoa uncooked right in the casserole, keeping prep quick and cleanup minimal. From start to finish it takes about an hour, and the leftovers reheat beautifully during the week.

Easy Swaps We Love

• Vegan version: Use vegetable stock, vegan cheddar-style shreds, and any unsweetened non-dairy milk. Add firm tofu or tempeh if you want extra vegan protein.
• Animal protein boost: Stir in shredded cooked chicken or chopped cooked ham for more protein and heartier portions.
• Extra vegetables: Mix in mushrooms, carrots, bell pepper, or zucchini for added color and nutrients.
• Alternate grains: If you prefer, substitute cooked brown rice or cauliflower rice for the quinoa; adjust liquid and baking time as needed since different grains absorb liquid differently.

What to do if the casserole is too liquidy

If the casserole still looks too wet at the end of baking, return it to the oven for an extra 10–15 minutes. If the cheese topping is already on, tent the dish with foil to prevent burning. You can also let the casserole rest for 10 minutes before serving so the quinoa can absorb extra liquid and the dish firms up.

Storing leftover casserole

Store leftovers covered in the refrigerator for up to 4 days. If possible, keep the casserole covered in the same baking dish to make reheating easier. For longer storage, portion into airtight containers and freeze for up to 2 months; thaw overnight in the fridge before reheating.

Make-ahead instructions

This casserole is very make-ahead friendly. Assemble the dish, cover tightly, and refrigerate up to 24 hours before baking. When ready to bake, bring the dish to room temperature for about 30 minutes and then bake as directed. You can also bake it fully a day ahead and reheat before serving.

How to reheat leftover casserole

Two easy reheating methods:

1. Oven: Preheat oven to 350°F (175°C). Reheat the casserole covered with foil for 20–25 minutes, adding a splash of broth or milk if it seems dry. Uncover for the last few minutes to crisp the topping.
2. Microwave: Reheat single servings on medium power for 1–2 minutes, stirring once if possible. Microwave times vary—heat until steaming hot.

Serving suggestions

This casserole is satisfying on its own, but pairs well with a simple green salad or roasted vegetables. If you want to add more animal protein, serve alongside roasted or baked chicken breast, spatchcocked chicken, or rotisserie chicken. For a lighter meal, pair it with an arugula salad or a mixed spring greens salad dressed simply with lemon and olive oil.

Related quinoa casserole ideas

• Chicken Parmesan Quinoa Casserole (variation with shredded chicken and marinara)
• Sweet Potato Green Curry Quinoa Casserole
• Meat-Lovers Pizza Quinoa Casserole
• Lasagna Zucchini Casserole
• Sun-Dried Tomato Kale Quinoa “Mac and Cheese”

Quinoa Broccoli and Cheese Casserole

Packed with protein and made with simple ingredients, this quinoa broccoli and cheese casserole is a dependable vegetarian dish that works for weeknights and meal prep alike.

By: Lee Funke
Prep: 15 mins • Cook: 50 mins • Total: ~1 hour 5 mins • Servings: 4

Ingredients

• 1.5 cups quinoa, uncooked
• 1/2 large yellow onion, diced
• 6 cups chopped broccoli florets
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1.5 cups 2% milk (or any unflavored milk)
• 6 oz. sharp white cheddar cheese, freshly grated
• 1/2 teaspoon sea salt

Topping

• 1/4 cup hemp hearts
• 3 tablespoons panko bread crumbs
• 2 oz. sharp white cheddar cheese, freshly grated
• 1 teaspoon olive oil

Instructions

1. Preheat the oven to 375ºF (190ºC) and lightly grease a casserole dish with olive oil.
2. Spread the uncooked quinoa across the bottom of the casserole dish. Add the diced onion and the chopped broccoli florets on top of the quinoa.
3. In a medium saucepan over medium-high heat, warm the olive oil and sauté the minced garlic until fragrant. Add the milk, vegetable broth, and sea salt, and heat gently while whisking until the mixture is hot but not boiling.
4. Remove the pan from heat and whisk in 6 oz. of grated cheddar cheese until the sauce is smooth and creamy.
5. Pour the warm cheese-milk mixture evenly over the quinoa, onion, and broccoli in the casserole dish. Stir gently to combine so the liquid distributes around the quinoa.
6. Cover the dish and bake at 375ºF for 30 minutes. Remove from the oven and give it a good stir to redistribute ingredients.
7. Bake uncovered for an additional 20 minutes.
8. While the casserole bakes, mix together the topping ingredients—hemp hearts, panko, grated cheddar, and olive oil—until crumbly.
9. After the casserole has finished baking, spread the topping over the surface and broil briefly until golden brown and crisp. Watch closely under the broiler to avoid burning.
10. Remove from the oven and let rest for 5 minutes before serving to allow the quinoa to set and the casserole to cool slightly.

Tips & Notes

• This recipe was updated in January 2025.
• Any color of quinoa (white, red, or black) works for this casserole.
• Use any unflavored milk you prefer—dairy or plant-based—though texture and flavor will vary slightly.
• If you change ingredients or proportions, the texture and cooking time may change. Adjust liquids and baking time accordingly when experimenting with substitutions.

Nutrition

Approximate nutrition per serving: Calories: 685 kcal, Carbohydrates: 65 g, Protein: 35 g, Fat: 33 g, Fiber: 9 g, Sugar: 8 g. Nutrition information is an estimate and should be used as a guideline only.