Broccoli quinoa casserole is an easy, high-protein vegetarian dinner packed with flavor. Made with quinoa, white beans, pesto, and cheese it's a cozy, crowd-pleasing casserole that's simple to assemble and perfect for meal prep.
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This broccoli quinoa casserole is one of my favorite ways to make weeknight dinners easier and healthier. It's cozy, cheesy, and loaded with wholesome ingredients you can prep ahead.
Start by cooking a big batch of quinoa on Sunday - it's quick, mostly hands-off, and sets you up for the week. Use it to make Buddha bowls, or serve it alongside roasted vegetables and balsamic tofu , or in this easy casserole recipe!
If you're looking for a vegetarian casserole that's great for meal prep, this one checks all the boxes. It's family-friendly, freezer-friendly, and just right for busy weeknights.
Ingredients
- Quinoa
- Water or broth
- Canned great northern beans
- Broccoli
- Pesto
- Kosher salt and freshly ground black pepper
- Mozzarella cheese
- Parmesan cheese
- Cherry tomatoes, optional
- Fresh basil, optional
How to make broccoli quinoa casserole
- In a 2 quart sauce pan, combine quinoa and broth and bring to a boil. Reduce the heat to a simmer, cover, and let cook until all the liquid is absorbed. Remove from the heat and let rest.
- Preheat the oven to 350ºF. Fluff the quinoa with a fork and transfer it to a large mixing bowl. Add the beans, broccoli, pesto, and 1 cup mozzarella cheese. Season to taste with salt and pepper. Stir to combine.
- Spray a 9×13 inch baking dish with cooking spray and spread the quinoa mixture evenly in the dish. Top with the remaining cheeses. Bake 25 minutes or until the cheese is melted and beginning to brown. Serve garnished with halved cherry tomatoes and fresh basil if desired.
Top tips
How to cook quinoa
If you're just getting started with quinoa, I've written two helpful blog posts that walk you through the process. Whether you're using the stovetop or an Instant Pot, you'll find plenty of tips to get it just right.
How to store broccoli casserole
Store any leftover casserole in an airtight container in the fridge for up to 3 days. To freeze, wrap the dish tightly in plastic wrap and foil either before or after baking, and keep it in the freezer for up to 3 months.
How to reheat quinoa casserole
For the best texture, I love reheating this casserole in a skillet with a little olive oil. It helps the quinoa and cheese crisp up beautifully. Just stir or flip often to avoid sticking or burning.
If you've frozen the casserole, let it thaw overnight in the fridge, then sit at room temp for about 30 minutes before baking. Everything is already cooked, but give it a few extra minutes in the oven to make sure it's fully heated through.
Tips for customizing your broccoli quinoa casserole recipe:
- Swap the basil pesto for spinach pesto, pistachio pesto, or walnut arugula pesto
- If you like a saucier casserole, consider stirring in a béchamel sauce, or the sauce from my unstuffed shells recipe
- Add halved or quartered cherry tomatoes to the mixture before baking
- Swap the cheese for cheddar cheese and leave off the pesto to make broccoli cheddar quinoa casserole
- If you have leftover quinoa on hand, use 4 cups cooked quinoa and omit the water/broth
FAQ
Yes! Frozen broccoli works well, no need to thaw it first. Just break up any large pieces and add them straight to the casserole.
You can assemble it up to one day ahead and keep it covered in the fridge until you're ready to bake. It's also freezer-friendly!
More quinoa recipes
- How to Cook Quinoa
- Instant Pot Quinoa
- Quinoa Taco Salad
- Rainbow Quinoa Salad
- Peaches and Cream Breakfast Quinoa
- Slow Cooker Quinoa Enchilada Casserole
- Warm Kale and Quinoa Salad
- Vegan Quinoa Salad with Balsamic Tofu
- Crispy Quinoa Bake
- Italian Quinoa Casserole
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Broccoli Quinoa Casserole
Ingredients
- 1 cup quinoa
- 2 cups water or broth
- 15 ounces canned great northern beans, rinsed and drained
- 1 head broccoli, cut into bite sized pieces
- ¼ cup pesto
- coarse kosher salt
- freshly ground black pepper
- 2 cups shredded mozzarella cheese, divided
- ¼ cup Parmesan cheese, freshly grated
- cherry tomatoes, optional
- fresh basil, optional
Instructions
- In a 2 quart sauce pan, combine quinoa and broth and bring to a boil. Reduce the heat to a simmer, cover, and let cook until all the liquid is absorbed, about 15 minutes. Remove from the heat and let rest 5-10 minutes.
- Preheat the oven to 350ºF. Fluff the quinoa with a fork and transfer it to a large mixing bowl. Add the beans, broccoli, pesto, and 1 cup mozzarella cheese. Season to taste with salt and pepper. Stir to combine.
- Spray a 9x13 inch baking dish with cooking spray and spread the quinoa mixture evenly in the dish. Top with the remaining cheeses. Bake 25 minutes or until the cheese is melted and beginning to brown. Serve garnished with halved cherry tomatoes, crushed red pepper flakes, and fresh basil if desired.
Melissa says
Great weeknight recipe. I added a bunch of leftover veggies in addition to broccoli (cherry tomatoes, cauli, peas) .
Paula Glofka says
Sounds delicious!!!