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  4. Broccoli And Cheddar Quinoa Casserole With Crunchy Breadcrumb Topping
Broccoli and Cheddar Quinoa Casserole with Crunchy Breadcrumb Topping

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Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 head of broccoli, cut into florets
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter

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Broccoli and Cheddar Quinoa Casserole with Crunchy Breadcrumb Topping

Created by: Howcan Team

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 head of broccoli, cut into florets
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter

Instructions

  • Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the broth is absorbed.
  • In a separate pot, bring water to a boil and blanch the broccoli florets for 2 minutes. Drain and set aside.
  • In a large bowl, combine the cooked quinoa, blanched broccoli, shredded cheddar cheese, milk, flour, garlic powder, onion powder, salt, and pepper. Mix well and transfer to the prepared baking dish.
  • In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
  • Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
  • Allow to cool for a few minutes before serving. Enjoy!
Main CourseCasserole
American

The Broccoli and Cheddar Quinoa Casserole with a crunchy breadcrumb topping has a rich history rooted in the fusion of American and Mediterranean flavors. This dish gained popularity in the 21st century as a wholesome and flavorful alternative to traditional casseroles. Renowned chefs like Ina Garten and Bobby Flay have put their own spin on this dish, incorporating their signature techniques and flavors. The best versions of this casserole can be found in cozy, family-owned restaurants across the Midwest and Northeast regions of the United States. The key to perfecting this dish lies in the balance of creamy cheddar, tender broccoli, and the satisfying crunch of the breadcrumb topping. For a twist, some chefs add a hint of smoky paprika or nutty Parmesan to elevate the flavors. Whether enjoyed as a comforting weeknight meal or a crowd-pleasing potluck dish, the Broccoli and Cheddar Quinoa Casserole continues to be a beloved favorite.

60 min

|

6

|

350 calories

Instructions

  • Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the broth is absorbed.
  • In a separate pot, bring water to a boil and blanch the broccoli florets for 2 minutes. Drain and set aside.
  • In a large bowl, combine the cooked quinoa, blanched broccoli, shredded cheddar cheese, milk, flour, garlic powder, onion powder, salt, and pepper. Mix well and transfer to the prepared baking dish.
  • In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
  • Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
  • Allow to cool for a few minutes before serving. Enjoy!
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