Description
A vibrant and comforting bake that combines nutrient-dense broccoli and protein-rich quinoa in a creamy cheese sauce topped with golden breadcrumbs.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup milk (any kind)
- 1/4 cup Greek yogurt or sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Cook the quinoa in a medium saucepan by bringing it to a boil with vegetable broth, then reducing heat and simmering for about 15 minutes until liquid is absorbed.
- Sauté the onions in olive oil over medium heat until softened, then add minced garlic and cook for an additional minute.
- Cook the broccoli by adding it to the skillet with 1/4 cup of water, cover, and steam for about 3-5 minutes until tender-crisp.
- Make the cheese sauce by whisking together milk, Greek yogurt, Dijon mustard, salt, and pepper in a mixing bowl until smooth.
- Combine the cooked quinoa with the sautéed mixture in the skillet, then drizzle the cheese sauce over and mix until fully coated.
- Add shredded cheddar and Monterey Jack cheeses, folding them in until melted through.
- Transfer the mix to a greased 8″x8″ baking dish, sprinkle breadcrumbs on top if desired, and bake at 375°F (190°C) for 15-20 minutes.
- Rest for 5 minutes before serving.
Notes
This dish can be prepared ahead of time and stored in the fridge for an easy meal option. Customize with additional vegetables or protein as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 4g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 35mg