Quinoa Casserole

Casseroles aren't exactly the most glamorous weeknight dinners I can think of, but they're certainly some of the most practical. This hearty, broccoli quinoa casserole with earthy tahini is no exception! Fortunately, my recipe doesn't sacrifice any flavor either. It's loaded with spicy red pepper flakes, smokey paprika, and “cheesy” nutritional yeast. Cashew cream adds plenty of vegan richness too. Served fresh out of the oven or reheated, it's an easy, comforting recipe you'll be making on repeat.

Why You'll Love This Hearty Quinoa Casserole

This broccoli quinoa casserole is a cozy weeknight dinner. It's easy to make and can be frozen for later if needed. It doesn't get much better than this.

• Freezer-friendly. Pop the leftovers into the freezer for a quick bite you can thaw and reheat later.
• Vegan. This recipe is perfect if vegan friends or family are coming over for dinner. It's also great if you just want to load up on more veggies.
• Perfect for beginners. Mix all the sauce ingredients in the baking dish, add the broccoli, and bake away. That's it!
• Great for weeknights. This mix-and-bake quinoa casserole with broccoli is an effortless meal you can throw together even on the busiest nights.

What You'll Need

Fluffy, nutty quinoa is the superstar ingredient for this savory vegan casserole. Check out my How to Cook Quinoa post to learn more about it and different cooking methods. Scroll to the recipe card at the bottom of the post for exact ingredient measurements.

• White quinoa – Feel free to use black, red, or tri-color quinoa instead.
• Garlic powder – Onion powder is a great swap.
• Red pepper flakes – You can also use cayenne pepper or chili powder.
• Smoked paprika – Swap it for 1/4 teaspoon mild paprika and 1/4 teaspoon chipotle powder, ancho chili powder, or liquid smoke.
• Nutritional yeast – It adds lots of savoriness and a cheese-like flavor, but you can substitute it for 1 tablespoon low-sodium veggie bouillon and 3/4 cup shredded vegan cheddar or mozzarella.
• Vegetable broth – I prefer low-sodium versions. Use store-bought or homemade.
• Cashew cream – Plain, unsweetened almond milk and coconut milk are okay as well. However, they won't add as much richness.
• Broccoli florets – Use fresh or frozen (thawed).
• Vegan cheese – This is an optional garnish. Make sure it's a melty type of vegan cheese.
• Tahini dressing – Try my Homemade Tahini or use your favorite store-bought dressing.

How to Make This Quinoa Casserole

Don't think about it too much because this garlicky quinoa casserole is ready in only 3 easy steps. Head to the bottom of the post if you want to check out the full recipe card.

• Assemble it. Preheat the oven to 350F. Except for the broccoli, combine all the ingredients in the baking dish until smooth. Evenly spread out the broccoli. Top the casserole with vegan cheese.
• Bake it. Pop it into the oven for 40-50 minutes or until the quinoa is fluffy and there's no more excess liquid in the baking dish.
• Serve. Remove it from the oven and let it cool for 5-10 minutes. Serve and drizzle with tahini. Enjoy!

Tips and Variation Ideas

In the spirit of keeping things nice and simple, this piping hot quinoa casserole can be made extra hearty with the help of tender beans, rotisserie chicken, or sweet zucchini. Here are some of my favorite ways to switch things up and even make sure it turns out perfectly every time:

• Add protein. Shred leftover rotisserie chicken or turkey and stir it into the creamy mixture. 2-3 cups should be enough. Bake as usual for a heartier bite.
• More veggies. Add 1 cup of cauliflower florets, chopped zucchini, or sliced mushrooms to the casserole.
• Add plant-based protein. Gently mix 2 cups cannellini beans or crumbled extra-firm tofu into the mixture before baking.
• Make it spicy. Add 1/2 teaspoon cayenne pepper and 1/2 tablespoon Tabasco sauce or Frank's red hot sauce into the cream mixture for a kick of heat.
• Swap the broccoli. Use roasted butternut squash, sweet potatoes, carrots and peas, bell peppers, cherry tomatoes, or sliced eggplant instead of broccoli.
• Use dairy. If you're not vegan, swap the cashew cream for heavy cream, half-and-half, or unsweetened plain Greek yogurt.
• Swap the drizzle. Skip the tahini and use Maple Tahini, Chili Lime Tahini, Cilantro Lime Sauce, or Vegan Pesto for more flavor.
• Line it. Prevent the casserole from sticking and make clean-up easier by lining the baking dish with parchment paper.

Serving Suggestions

This creamy quinoa casserole is a hearty veggie dinner on its own, but it can also be served as a side for veggie and non-veggie meals. If you're keeping things vegan/vegetarian, pair it with my Stuffed Artichokes, Crispy Baked Tofu, and Lentil Patties. For non-veggie dinners, I love serving it with my Garlic Parmesan Chicken, Pistachio Crusted Salmon, or Baked Halibut.

How to Store and Reheat

The homemade broccoli-quinoa casserole needs to be fully cooled before storing to prevent spoilage.

• Fridge: Place it in an airtight container for up to 4 days. Discard immediately if the casserole tastes sour or bitter.
• Freezer: Transfer it to freezer-safe containers in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Microwave it in 20-second increments until warm. For large portions, use the oven at 300F for 20-25 minutes. If you want to reheat it straight from frozen, sprinkle it with 1 teaspoon water and microwave it for 4-5 minutes.

More Quinoa Recipes

• Quinoa Fried Rice With Vegetables
• Quinoa Tabbouleh
• Spicy Green Mexican Quinoa