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Quinoa Broccoli Casserole

SketchyRecipe

"This is vegetarian comfort super-food. Warm, gooey, and delicious. Serve with a green salad and sliced fruit."
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Ingredients

1 h 20 m servings 494 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Place quinoa in a bowl; pour in enough water to cover. Soak for 30 minutes. Drain and rinse several times.
  2. Bring quinoa, water, olive oil, and 1 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and the water has been absorbed, about 20 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  4. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
  5. Stir broccoli, cream of mushroom soup, Cheddar cheese, 1/2 cup French-fried onions, sour cream, and lemon pepper into cooked quinoa; season with salt and black pepper to taste. Spoon quinoa mixture into the prepared baking dish.
  6. Bake in the preheated oven until heated through, 10 minutes. Sprinkle with 1/2 cup French-fried onions and bake until topping is lightly browned, about 5 more minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 494 calories; 32.1 g fat; 39.8 g carbohydrates; 10.3 g protein; 31 mg cholesterol; 938 mg sodium. Full nutrition

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Reviews

Read all reviews 82
  1. 112 Ratings

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Most helpful positive review

Full of flavors! I did make a few changes-added cauliflower to the broccoli to equal about 2.5 cups; instead of cream of mushroom soup, melted 1T butter with 1T flour then added 3/4 c veggie b...

Most helpful critical review

Good, but it seems like it needs more moisture. Also seems to be a funny taste with the lemon pepper. I'd try it again, but maybe add in a bit of milk or something to create more of a moist cons...

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Full of flavors! I did make a few changes-added cauliflower to the broccoli to equal about 2.5 cups; instead of cream of mushroom soup, melted 1T butter with 1T flour then added 3/4 c veggie b...

My husband, stepson and I all loved it and went back for seconds. Definitely will become one of our regulars. I halved the amound of fried onions to cut down on fat and calories and opted for 1...

I thought the recipe was very good. I however use a lot of spice. So I added 2 chopped cloves of garlic, 1/4 teaspoon of tarragon, 1 tsp of parsley, 1 tsp of basil, and used homemade chicken s...

Excellent taste. Not much difference between this and a broccoli/cheese or green bean casserole. Instead of the additional french onions on the top, I used some bread crumbs and added them the...

Very good. Something different than the boring, standby rice casserole. The only substitutions I made were to cook the quinoa in chicken stock (as I usually do), and I topped with bread crumb t...

LOVE, LOVE LOVE it! Although I made some changes. I sauteed onions, red, orange and yellow peppers and then added the quinoa. I used broccoli, cauliflower and carrots because that was all I ha...

Yummy! I used plain greek yogurt in place of the sour cream. I cooked the quinoa chicken broth for more flavor. I added some extra mushrooms I had in the fridge. I forgot to add lemon pepper and...

Very yummy!! I might have cooked the quinoa a bit less next time because I like it a bit more 'poppy' or crunchy, but I enjoyed it much better than regular rice and I am a big fan of rice.

This was one of my first tries with quinoa. I went with the basics on the recipe. I included the quinoa, broccoli, cheese and sour cream. I then used 1T butter and 1T flour for a rue. Then added...