Cheesy Broccoli Quinoa Casserole (Dump & Bake)
Serves 415 mins prep40 mins cook
This Cheesy Broccoli Quinoa Casserole is the ultimate dump-and-bake dinner, made with quinoa, chickpeas, and fresh broccoli florets baked in a creamy sauce until bubbly. Vegan, Gluten-Free, Nut-Free, and Oil-Free.
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Instructions
0 Prep: Preheat the oven to 375F and set a 9x13” casserole dish (with a lid if possible) aside. 1 Boil the Broth: Add the broth, coconut milk, nutritional yeast, and garlic powder to a small saucepan and stir well. Cover and bring to a boil over high heat. 2 Layer the Casserole: In the meantime add the quinoa, shallot, and chickpeas to the bottom of the pan and mix well. Sprinkle the broccoli over the top of the quinoa mixture. 3 Combine: Once the liquid comes to a boil, carefully pour it over the casserole. Use a spoon or spatula to gently mix if needed, but try to keep the quinoa fully submerged and the broccoli on top. Cover the casserole with a lid, or wrap tightly in aluminum foil. 4 Bake: Bake in the middle rack of the oven for 35 minutes. The quinoa should be fully cooked; if not, return to the oven and bake for an additional 5 to 10 minutes. 5 Mix: Remove from the oven and give the casserole a good mix. If you are adding cheese, sprinkle the cheese over the top of the casserole. Return the casserole to the top rack of the oven and broil, with the door slightly ajar, for 2 to 3 minutes, until the cheese has melted. 6 Serve: Serve warm; store any leftovers in an airtight container in the refrigerator for up to 5 days.View original recipe