Vegetarian Quinoa Broccoli Casserole

This vegetarian dish is both delicious and nutritious! It is full of simple, yet healthy ingredients and will leave you feeling perfectly satisfied 🙂 It is not loaded down with flour, butter, pasta, or cream, instead it is full of vegetables, quinoa and has an amazing crispy cheesy topping!

It is SO SIMPLE and QUICK  to make it will amaze you! As a bonus it makes a large amount for leftovers! 🙂


  • 2  + 1/2 cups  uncooked organic quinoa
  • 2 large heads of broccoli (washed and only florets used)
  • 1/2 red onion (finely chopped)
  • 4  + 1/2 cups low salt vegetable stock (or you could use water)
  • 1 pinch of salt
  • 2 tsp cornstarch (or arrowroot powder)
  • 2 + 1/2 cups fresh organic baby spinach (finely chopped)
  • 12 oz. skim mozzarella cheese (grated)
  • 1/2 cup parmesan cheese (grated)


  1. Preheat the oven to 400 F.
  2. Place the quinoa and chopped onion in a 9X13 rectangular glass baking dish.
  3. Place the broccoli in a large microwave safe bowl and put in the microwave for 3-5 minutes, until it is cooked. Then set aside.SONY DSC
  4. In a large baking pot mix the vegetable stock, cornstarch and salt together using a wire whisk. Heat the mixture until it comes to a boil.
  5. Add the vegetable stock mixture to the quinoa and onion. Then add the spinach, parmesan cheese and 1/2 of the mozzarella cheese.SONY DSC
  6. Bake for 30-35 minutes. Then take out of the oven and mix the broccoli into the casserole (I pushed the broccoli florets into the cheesy topping and then sprinkled the rest of the mozzarella onto the top. SONY DSC
  7. Pop the casserole  back into the oven for 5 minutes, or until the cheese is melted.





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