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Broccoli-Quinoa Casserole


"A high-protein dish made with rotisserie chicken--and a great way to sneak some veggies in, too!"
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1 h 8 m servings 282 cals
Original recipe yields 8 servings

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  1. Rinse quinoa in a fine-mesh sieve until water runs clear. Combine 1 1/2 cups water, quinoa, and salt in a small saucepan. Bring to a boil. Reduce heat to low and cover. Cook until tender, 18 to 20 minutes. Fluff with a fork.
  2. Preheat oven to 350 degrees F (175 degrees C). Coat a shallow 8-inch baking dish with cooking spray.
  3. 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, about 3 minutes. Drain.
  4. Combine chicken, cream of broccoli soup, Cheddar cheese, mayonnaise, milk, stevia powder, pepper, and nutmeg in a large bowl. Stir in quinoa and broccoli. Spoon mixture into the prepared baking dish. Sprinkle Parmesan cheese on top.
  5. Bake in the preheated oven until top is bubbly and edges are golden, 35 to 40 minutes.


  • Cook's Notes:
  • Omit the chicken if you want to serve this as a side dish.
  • Bake in individual ramekins for 20 to 25 minutes if preferred.

Nutrition Facts

Per Serving: 282 calories; 12.7 g fat; 18 g carbohydrates; 23.5 g protein; 52 mg cholesterol; 385 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Really good way to make a quinoa casserole! I like full flavor so I added 1 teaspoon curry & 1/2 teaspoon garlic powder. Yum!

Surprisingly delicious. Wasn’t sure about this recipe with the low amount of reviews but yum. I didn’t use nutmeg (not a fan) or the Steva powder. Added garlic salt to taste and used boneless ...

This recipe is super yummy! I used a gluten-free soup mix instead of canned soup. I chopped and sauteed boneless chicken instead of using rotisserie chicken. For the quinoa and steamed broccoli,...