Broccoli Quinoa Casserole Recipe

Introduction

This healthy broccoli quinoa casserole is a comforting and nutritious dish perfect for weeknight dinners. Packed with cooked chicken, steamed broccoli, and fluffy quinoa, it’s easy to prepare ahead and freezer friendly for convenient meals.

Ingredients

• 2 cups cooked quinoa
• 2 cups cooked chicken, cut into bite-sized pieces
• 3 cups steamed broccoli florets
• 1 egg
• ½ cup chicken stock
• 2 cups shredded cheese (mozzarella, Monterey Jack, or cheddar), divided
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Step 1: Cook the quinoa according to package directions using your preferred method: stovetop, rice cooker, or Instant Pot. Once cooked, fluff and allow it to cool completely.
2. Step 2: Steam the broccoli by heating ½ inch of water in a pan or pot. Add broccoli florets, cover, and steam for 3-5 minutes until bright green and tender but still firm in the center.
3. Step 3: Preheat the oven to 350°F. Lightly oil a deep 9 x 9 inch baking dish and set aside. In a large bowl, combine the cooked quinoa, chicken, steamed broccoli, egg, chicken stock, half of the shredded cheese, dried basil, dried oregano, salt, and pepper. Mix well.
4. Step 4: Press the mixture evenly into the prepared baking dish. Sprinkle the remaining cheese on top.
5. Step 5: Cover the casserole and bake for 40 minutes. Remove the cover and bake uncovered for an additional 5-10 minutes until the cheese is golden and bubbly.
6. Step 6: Remove from the oven, portion into bowls, and enjoy warm as a complete meal or with a side salad.

Tips & Variations

• You can swap the broccoli for cauliflower if preferred; it cooks in the same time with similar flavor.
• Use rotisserie chicken or your favorite cooked chicken for convenience.
• When cooking quinoa in the Instant Pot, reduce the cooking liquid by half for best results.
• Portions are generous—this recipe serves 4 large servings but can be stretched to 6 smaller portions.
• For meal prep, assemble the casserole unbaked in a metal dish, freeze, thaw completely, then bake as directed.

Storage

After baking, allow the casserole to cool completely. Store covered in the refrigerator for up to 4 days, either in the baking dish or in meal prep containers. Reheat in a 350°F oven, covered, until warmed through. Reusable silicone baking dish covers are a great eco-friendly alternative to foil for reheating and storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze cooked broccoli quinoa casserole?

Yes, the casserole freezes well, especially if you freeze it assembled but unbaked. Thaw completely before baking. Quinoa handles freezing and thawing surprisingly well.

Can I swap the quinoa for rice?

Yes, you can substitute rice for quinoa, though this recipe hasn’t been tested with rice. If you try it, your feedback would be appreciated!

Broccoli Quinoa Casserole Recipe

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★★★★★

4.5 from 133 reviews

This healthy Broccoli Quinoa Casserole is a comforting and nutritious meal perfect for weeknight dinners. Packed with tender chicken, fluffy quinoa, and steamed broccoli, it is easy to prepare ahead, freezer-friendly, and offers a delicious blend of cheesy, herb-infused flavors. Ideal for meal prepping, this casserole provides a complete protein-rich dish with a creamy texture and satisfying taste.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 large servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cooked quinoa
• 2 cups cooked chicken, cut into bite-sized pieces (rotisserie or Instant Pot cooked)
• 3 cups steamed broccoli florets (1 to 1.5 inch pieces)
• 1 egg
• ½ cup chicken stock
• 2 cups shredded cheese (mozzarella, Monterey Jack, or cheddar), divided
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Cook Quinoa: Prepare quinoa according to package directions using your preferred method: stovetop, rice cooker, or Instant Pot. Allow the quinoa to cool completely before assembling the casserole.
2. Steam Broccoli: In a pan or pot, heat ½ inch of water and bring it to a simmer. Add broccoli florets, cover, and steam for 3-5 minutes until bright green and tender in the center. Drain any excess water.
3. Assemble Casserole: Preheat the oven to 350°F (175°C). Spray a deep 9 x 9 inch baking dish with oil. In a large mixing bowl, combine the cooled quinoa, cooked chicken, steamed broccoli, egg, chicken stock, half of the shredded cheese, dried basil, dried oregano, salt, and pepper. Mix well and press the mixture evenly into the prepared baking dish. Sprinkle the remaining cheese on top.
4. Bake: Cover the baking dish and bake the casserole for 40 minutes to allow flavors to meld and the egg to set. Remove the cover and bake uncovered for an additional 5-10 minutes until the cheese on top is melted and lightly golden.
5. Serve: Portion the casserole into bowls or plates and enjoy warm, optionally accompanied by a fresh side salad for extra vegetables.

Notes

• These servings are large; reducing portion sizes can yield up to 6 servings.
• Start with cooked, cooled chicken; rotisserie chicken or Instant Pot cooked chicken both work well.
• When cooking quinoa in an Instant Pot, halve the amount of cooking liquid for best results.
• You can substitute broccoli with cauliflower for a similar texture and flavor.
• For freezer meals, assemble the casserole as described, freeze unbaked in a metal dish, then thaw completely before baking as directed.
• Store leftover casserole in the refrigerator for up to 4 days; reheat covered at 350°F (175°C) in the oven.
• Reusable silicone covers are recommended for baking and reheating to reduce foil and plastic waste.

Keywords: broccoli quinoa casserole, healthy casserole, chicken quinoa casserole, make ahead dinner, freezer-friendly casserole, cheesy casserole, meal prep recipe