Can I make Cheesy Pesto Broccoli Quinoa Casserole ahead of time?

Yes, Cheesy Pesto Broccoli Quinoa Casserole is ideal for making ahead. You can assemble the casserole up to a day in advance, cover it tightly, and store it in the refrigerator. When ready to bake, simply place it in the oven and add a few extra minutes to the cooking time if it's cold.

How do I store and reheat Cheesy Pesto Broccoli Quinoa Casserole?

Store leftover Cheesy Pesto Broccoli Quinoa Casserole in an airtight container in the refrigerator for up to four days. To reheat, warm it in the oven at 350°F until heated through, or microwave individual portions for convenience. You may want to add a splash of milk to maintain its creamy texture.

Can I freeze Cheesy Pesto Broccoli Quinoa Casserole?

Absolutely. Cheesy Pesto Broccoli Quinoa Casserole freezes very well. Allow it to cool completely, then store it in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating in the oven for best results.

What protein can I add to Cheesy Pesto Broccoli Quinoa Casserole?

If you want to boost the protein content, you can add cooked chicken, turkey, or even chickpeas to your Cheesy Pesto Broccoli Quinoa Casserole. These additions blend seamlessly with the existing flavors while making the dish even more filling.

Cheesy Pesto Broccoli Quinoa Casserole Easy Recipe

Name: Cheesy Pesto Broccoli Quinoa Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American-Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 lb (450g) broccoli florets, chopped small; 1 cup (150g) yellow onion, finely chopped; 1 teaspoon kosher salt, divided; 1 cup (170g) dry quinoa, rinsed; 2 cups (480ml) water or vegetable broth; 1 cup (240ml) milk (whole milk or unsweetened cashew milk); 1/2 cup (120g) plain whole-milk Greek yogurt; 1 cup (100g) shredded mozzarella or white cheddar cheese, divided; 1/2 cup (50g) grated Parmesan cheese; 1/4 cup (60g) prepared pesto sauce; 1 teaspoon garlic powder; 3/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 1/4 cup (35g) pine nuts; 1 tablespoon olive oil (for topping drizzle); 2 tablespoons fresh basil, chopped (optional garnish)

Description

Cheesy Pesto Broccoli Quinoa Casserole is a creamy, comforting, and nutritious baked dish made with protein-rich quinoa, tender broccoli, and a flavorful blend of pesto and melted cheeses. Perfect for a healthy vegetarian dinner or meal prep option.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1 lb (450g) broccoli florets, chopped small
1 cup (150g) yellow onion, finely chopped
1 teaspoon kosher salt, divided
1 cup (170g) dry quinoa, rinsed
2 cups (480ml) water or vegetable broth
1 cup (240ml) milk (whole milk or unsweetened cashew milk)
1/2 cup (120g) plain whole-milk Greek yogurt
1 cup (100g) shredded mozzarella or white cheddar cheese, divided
1/2 cup (50g) grated Parmesan cheese
1/4 cup (60g) prepared pesto sauce
1 teaspoon garlic powder
3/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup (35g) pine nuts
1 tablespoon olive oil (for topping drizzle)
2 tablespoons fresh basil, chopped (optional garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C) and lightly grease an 11×7-inch baking dish.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add broccoli and onion, sauté for 5–6 minutes until crisp-tender. Season with 1/2 teaspoon salt and set aside.
In the same skillet, combine quinoa, water or broth, and remaining 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat, let quinoa steam covered for 5 minutes, then fluff with a fork.
Stir in milk, Greek yogurt, 1/2 cup shredded cheese, Parmesan cheese, pesto, garlic powder, black pepper, and red pepper flakes until creamy.
Fold in the sautéed broccoli and onion mixture until evenly combined.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with remaining 1/2 cup shredded cheese and sprinkle pine nuts over the top. Drizzle lightly with olive oil.
Bake uncovered for 15–20 minutes until cheese is melted and bubbly.
Optional: Broil for 2–4 minutes for a golden, crispy topping. Garnish with fresh basil before serving.

Notes

Rinse quinoa thoroughly before cooking to remove bitterness.
Sautéing broccoli enhances flavor compared to steaming.
Use freshly grated cheese for better melting and texture.
Add a splash of milk before baking if the mixture seems too thick.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 3 months in an airtight container.
Reheat in oven at 350°F (175°C) or microwave individual portions.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American-Italian

Nutrition

Serving Size: 1.33 cups
Calories: 387 kcal
Sugar: 5 g
Sodium: 710 mg
Fat: 21 g
Saturated Fat: 5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 6 g
Protein: 17 g
Cholesterol: 25 mg