Our Quinoa Broccoli and Cheese Casserole Vegan is a fan favorite! It’s made with simple ingredients and contains 35 grams of protein per serving (no meat included!). When you’re looking for something easy and healthy for dinner, try this Quinoa Casserole recipe – it’s one of our favorites!
,This is a favorite in my house! So easy and kids eat it all up., – Tessa
Today, we present to you a healthy spin on the classic Broccoli and Cheese Casserole, but fully equipped with a Quinoa and Hemp Hearts Bread Crumb Topping for added protein! In my opinion, this casserole is even better than the OG Broccoli and Cheese Casserole because it has 35 grams of protein per serving without compromising on any flavor.
If you’re thinking that adding quinoa will take a lot of time to prepare this broccoli casserole, you’re wrong! You actually cook this casserole with raw quinoa right in the casserole dish, and things are ready in 60 minutes. And you can bet it warms up just as well as leftovers throughout the week 😃
- Vegetarian version: Vegetable stock, vegan cheddar cheese, non-dairy milk. You can also add tofu or tempeh for a little vegan protein!
- Animal Protein Boost: If you want to add even more protein inside the casserole, add some Instant Pot Shredded Chicken,
- More Vegetables: Feel free to add additional vegetables like mushrooms, carrots, or whatever you like.
- Cereal: Quinoa is a great source of protein and fiber, but if you don’t have any available or you’re not a fan of it, there are some substitutes you can try. Brown rice or shredded cauliflower rice would both work well as a base for the pulao. Just be sure to adjust the cooking time based on your chosen option.
If there is too much liquid in the casserole at the end of the cooking time, bake for an additional 10-15 minutes. If you have already added the top layer of cheese, place tin foil on top so that it does not burn. Alternatively, let the casserole sit for 10 minutes before serving, this will allow the quinoa to absorb a little more liquid.
This casserole will keep in the fridge for about 4 days, perfect for weeklong meal prep. When I have a lot left over, I keep it covered in a casserole dish.
You definitely can! This casserole is a great option for meal prep or feeding a crowd. Simply assemble the casserole according to recipe instructions, then cover it tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, take it out of the fridge and leave it at room temperature for about 30 minutes before baking as usual.
You can also bake the casserole a day ahead and reheat using the oven reheating method below.
​Here are some reheating options:
- Oven: Preheat to 350°F. Directly into the casserole in a dish, cover (foil or lid) and reheat for 20-25 minutes. If the casserole dish is too dry, you may need to add a little broth before reheating it.
- Microwave: Reheat one serving, uncovered, on medium power for 1-2 minutes.
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You can eat this casserole on its own, but adding a little extra on the side never hurt anyone! If you want a boost of animal protein, combine your Quinoa Broccoli Casserole with some Juicy Baked Chicken Breast, Spatchcock ChickenOr rotisserie chicken. Want even more veggies? Pair your casserole with a Arugula Salad or a Spring Mix Salad,
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Preheat oven to 375ºF and drizzle a casserole dish with olive oil.
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Place the quinoa, onion, and broccoli florets in the bottom of your casserole dish. Cancel.
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Heat a saucepan over medium/high heat. Add olive oil and garlic. When the garlic begins to smell, add the milk, broth, and salt to a medium saucepan. Whisk slowly until the liquid is hot.
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Remove pan from heat and slowly add 6 oz. Add grated cheese and stir until the cheese dissolves in the mixture.
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Pour liquid over ingredients in a casserole dish and stir to combine.
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Cover the casserole dish and place in the oven at 375ºF for 30 minutes. Remove and stir.
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Bake uncovered for an additional 20 minutes.
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While baking, put all the ingredients for the topping in a bowl and mix until a crumb forms.
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Spread the topping over the pulao and fry until the topping turns golden brown.
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Remove from the oven and let it sit for 5 minutes before serving.
- This recipe was updated in January 2025. Find the original recipe Here,
- Any color of quinoa will work for this recipe.
- We used 2% dairy milk, but you can use any unflavored milk.
- If you make any changes to this recipe, the result will be different.
Calories: 685 kilo calorie, Carbohydrates: 65 Yes, Protein: 35 Yes, thick: 33 Yes, Fiber: 9 Yes, Sugar: 8 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
Photography: The photos in this post are by Erin from The Wooden Skillet.
