quinoa casserole

This Creamy Chicken Quinoa and Broccoli Casserole is made from scratch with healthy ingredients.

Creamy Chicken Quinoa and Broccoli Casserole

chicken broth

milk (I used 2%)

poultry seasoning

flour

water, divided

quinoa,

cooked, crumbled bacon (optional… sort of)

chicken breasts

seasoning (like Emeril’s Essence

Gruyere cheese (any kind will work)

broccoli florets

Sauce

Preheat the oven to 400 degrees and generously grease a 9&#215;13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.

Assembly

In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.

Broccoli

While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.

Bake

Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Hello.  Made this tonight for my wife and I.  We both really enjoyed it.  Our cheeses of choice were Parmesan and 4 state.Thank you for the recipe.

After the initial 30 min. It took another 18 to get to the right consistancy if that helps anybody.

I added pesto to this recipe and it was soooo good!!

I agree, it was too liquidity.  I had to cook for over an hour.

Brilliant idea! This came out absolutely perfect. No lumps and super easy to stir through.

I keep reading  that she made the "sauce" wrong... It makes me wonder if anyone actually read the blog or watched the video... Your not making a sauce. It's a homemade condensed soup, if you are making a bechamel (white sauce) you're making something entirely different. There was actually a link to the cream soup recipe in the blog. In that respect in does not require butter as flour is used as a thickening agent in soup (you could also use cornstarch). There was a comment about the flavors be terrible and salty and they couldn't even serve it. To comment in such a way as to tear down the OP is rude. Especially if a rule of thumb for any cook, home or professional is to taste as you cook. If you didn't stop to taste what you were making along the way and adjust the seasoning accordingly, and waited till the dish was done. You have no one to blame but yourself. Taste the  soup after you add the milk, flour and seasoning mixture, bland? add salt? Too salty, add water, etc. Taste it after you add the chicken and cook for 30 min. Don't just check the consistency, check the flavor. Taste again when you add the broccoli. Given that we are using reduced salt not unsalted broth and cured pork in addition to seasonings I would anticipate a good amount of salt to be present in the dish. All the more reason to taste along the way. If you did this you could give more constructive feedback than it was horrible, "like the soup was a bit bland so i added a bit more salt, blah, blah.." Given that everyone will be using different brands of broth, some homemade broths, different seasonings and spice blends, it is very possible that the combination of seasoning you chose did not meld well together or they caused a salt imbalance in the dish. Are we aware of what and how much of whatever is in the seasonings and spices we buy? If you are concerned about salt content make your own poultry seasoning. There many different recipes on the internet. There were many posts that were insightful and helpful and gave me a good idea of what pitfalls I may have in attempting the recipe. I did have to leave the quinoa in a bit longer to cook and reach the right consistency but everything else went without issue. Though. I did windup adding a pinch more salt to my soup but after that, at each tasting interval the flavors just got better.

Delicious. I am a mother of one who spends half a day on weekends prepping foods and smoothies for the little one. This weekend I decided to start making a big caserole for the two of us that we can for two or three meals during the week. What’s a recipe to stumble upon! I agree with the comments about it appearing too watery at the beginning. I doubled the recipe and it took more than an hour at 400 and 30 minutes on 500 to dry out. Luckily I kept tasting the quinoa to see if it’s cooked or I would have tossed it. Overall, totally recommend!!

Can this dish be frozen and not loose any of its flavor?

I made this last week and the whole family loved it. Only one problem. We ate it all and h
there were no leftovers. Is it ok to double the recipe??

You're so adorable, dontcha know?  I love this healthified broccoli cheese casserole recipe!

Did you ever watch that show on Food Network "Heartland Table." The chef left NYC to go home to Minnesota and cook meals. So good. Sooooo good!

I shopped for this recipe and my gruyère cheese cost me $11.00 not to mention the $11:00 chicken breasts $2.00 for brocolli etc cost too much and took me 2 hrs to prepare and cook over 45 minutes it was good but wow it was way too costly with my money and time! Thanks anyway. My daughter in law loved but she loves everything I cook cause she never cooks!

This recipe is great.  I usually modify it slightly because I never have chicken stock or poultry seasoning so I just make a stock with bouillon cubes and throw in whatever seasoning sounds good.  I also use whatever cheese I have in my fridge too and usually add some celery and red peppers to give the dish a few more veggies.  It is easy to modify to your specific taste and budget!

https://www.youtube.com/watch?v=0yCg7pLtVsY

This Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food! No cream of anything soup. 

Full recipe: https://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole

PRODUCTS (Amazon affiliate links):
Chicken broth: https://amzn.to/2CEtgr7
Poultry seasoning: https://amzn.to/2ELb7un
Quinoa: https://amzn.to/2CFMAnY
Seasoning: https://amzn.to/2RhYjNj

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An array of Mediterranean flavors and feta cheese are baked into this hearty quinoa casserole. It's an easy to make vegetarian dinner and works as a main dish or a side. Healthy and fresh, with just the right about of indulgence from the feta cheese, this is a vegetarian recipe for everyone.

Roasted Vegetable & Feta Cheese Quinoa Bake

red and/or yellow peppers, sliced

red onion, sliced

(300 grams) quinoa (uncooked)

beans

green olives

lemon

basil,

(200 grams) feta cheese, chopped into small cubes

Salt and pepper

Olive oil

Pre-heat the oven to 200C / 390F.

Coat the bottom of a large skillet or...

Coat the bottom of a large skillet or shallow casserole dish with olive oil. Add the onion and peppers, and mix to coat with the oil. Add salt and pepper to taste.

Place in the oven for 25-30 minutes, until...

Place in the oven for 25-30 minutes, until roasted.

Meanwhile, cook the quinoa according to package instructions....

Meanwhile, cook the quinoa according to package instructions. (I used a rice cooker for maximum laziness!)

Once the peppers and onion are roasted, remove...

Once the peppers and onion are roasted, remove from the oven and add the quinoa, cannelini beans, olives, lemon juice and torn basil. Grind in some extra salt and pepper if you like.

Finally, add the cubed feta. You can either...

Finally, add the cubed feta. You can either mix it through, add it on top, or a bit of both.

Replace in the oven and bake for another...

Replace in the oven and bake for another 20 minutes, until the feta is warm and a little melty.

Grill on high heat for a few minutes...

Grill on high heat for a few minutes to brown the feta, if desired.

This super yummy roasted veggie and quinoa casserole can be easily adjusted to make it vegetarian or vegan.

Roasted Veggie Quinoa Casserole

potato

cauliflower diced

sweet corn kernels

zucchini diced

broccoli diced

brussel sprouts (cut small)

carrots

yellow squash

onion

mini-sweet peppers

olive oil

Tbs Parmesan Cheese

Salt and Pepper to taste

tsp garlic salt

dry mustard

T minced garlic

dry quinoa

chicken stock (or water)

grated cheese (your choice)

bread crumbs

c parmesan cheese

Dice all of your vegetables up. Toss veggies in olive oil and seasonings of choice. Preheat roasting pan in 450 F oven for 10 minutes

Put veggies in single layer on roasting pan.Bake for 30-45 minutes, stirring twice while cooking, until veggies are tender, and edges are browned.

Roast Vegetables

Rinse quinoa really well to remove bitter coating.

Add quinoa to a saucepan, along with the chicken stock (reserve 1/4 c), salt, dry mustard and pepper.

Bring to a boil then reduce heat and simmer for 15-20 minutes until all liquid has been absorbed. Stir well.

Mix quinoa and roasted peppers together, add in reserved chicken stock, and 2 cups grated cheese.

In separate bowl mix together Panko and Parmesan for topping

Put quinoa and veggie mixture into casserole dish

(If making into a freezer meal, freeze at this point along with a bag of topping mixture. Thaw fully on day you want to serve and continue with next step.)

Top casserole with breadcrumb and cheese mixture.

Bake at 375 in preheated oven for 30 minutes until golden

Let cool 10 minutes before serving.

The Rest

This Sweet Potato Quinoa Casserole is the perfect one dish meal! Gluten Free and Vegetarian, this quinoa casserole can easily be made vegan.

Sweet Potato Quinoa Casserole

sweet potatoes

avocado oil

red pepper (diced)

thyme (chopped)

garlic

quinoa (rinsed)

vegetable broth

sea salt

black pepper

cayenne pepper

eggs (beaten (optional))

milk of choice

Gruyere cheese (grated

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a medium bowl, toss together sweet potatoes and 1/2 tablespoon of oil. Season to taste with salt and pepper. Arrange in a single layer on the prepared baking sheet. Bake for 12 minutes.

Heat the remaining oil over medium heat. Add onion, red pepper and thyme and cook for 8 minutes, until the onion is tender.&nbsp;

Add garlic, quinoa and sweet potatoes and stir for a minute.

Add broth, salt, black pepper and cayenne pepper. Bring to a simmer and then reduce the heat to low.&nbsp;

Cover and cook on low for 25 minutes, or until most of the liquid is absorbed. Stir. Remove from heat and allow to sit covered for 5 minutes.

Transfer the quinoa mixture to an 8 x 8 baking dish. In a small bowl, whisk together eggs and milk. Pour over the quinoa. Top with cheese.

Bake at 350 degrees for 30 minutes. If desired, broil for two minutes to brown the top.

 This dump-and-bake Lemon Dill Quinoa Casserole is bright, fresh, and so. dang. delicious. Plus you only need 10 ingredients &amp; 10 minutes of prep time to make it! Vegan &amp; Gluten-Free.

Lemon Dill Quinoa Casserole | Dump-and-Bake

vegetable broth (homemade

garlic powder

white beans

zucchini,

(138 g) fresh or frozen corn

(190 g) dry quinoa

(18.7 g) fresh dill, chopped and divided in half

Salt and black pepper,

Tahini Green Goddess Dressing,

Prep

Preheat the oven to 375F and set a 9×13″ or similar pan aside.

Boil Liquid

Add the broth, lemon juice, and garlic to a medium pot; whisk well and bring to a boil over high heat.

Mix the Casserole

In the meantime, add the beans, zucchini, corn, quinoa, half of the dill, and the lemon zest to the casserole dish. Mix them around and spread evenly across the bottom of the casserole with a spatula.

Once the liquid comes to a boil, carefully pour it over the casserole. Use a spatula to make sure all of the quinoa is submerged, then cover with a lid or a layer of parchment paper (optional) followed by a layer of aluminum foil. Place in the middle rack of the oven and bake for 35 minutes.

Serve

Remove the casserole from the oven and let sit for 5 minutes, then uncover and mix in the remaining dill, plus additional salt and pepper, to taste. Serve warm with Tahini Green Goddess Dressing, or as desired. Leftovers will last in the fridge for up to 5 days.

I made this last night as a part of my weekly meal prep and it’s a winner for me! I’m a huge fan of your dump-and-bake recipes - I’ve made the Southwestern Blackbean one countless times. I love how quick, affordable, and nutritious these recipes are, so when I saw this quinoa based one I had to try it. 

This recipe is just what I was looking for to mix up my usual rice based lunches. Tangy, fresh flavor and full of plant protein. Plus, it only bakes for 35 minutes! 

I’d love to see more quinoa dump-and-bake recipes! These have been a lifesaver when I don’t know what to make for the week and don’t feel like cooking.

I made this tonight with one can of beans and it was perfect! The flavors were so yummy. Thank you!

I made this when you first shared the recipe and it was so delicious! 
Do you think this one along with your other dump and bake recipes will freeze well? Trying to think of some postpartum meals to prepare before delivery!

Making it for the 2nd time. I added a little extra zucchini and some grape tomatoes for color. My husband loved it too. Thanks for this easy tastey recipe.

Easy and delicious! Thank you. It is a new permanent addition to our rotation!

Absolutely delicious! didn't have tahini for dressing (I'm veg not vegan) so used sour cream and a little mayo along with fresh dill, tarragon, basil, parsley etc..) this is so healthy and clean and flavourful tasting.

Would you be able to use dried dill in place of fresh?  If so, how much would you use?  I just found your site, and all the recipes I have looked at sound so delicious and simple.  Thank you.

https://content.jwplatform.com/videos/eD7kr6Pi.mp4

 This dump-and-bake Lemon Dill Quinoa Casserole is bright, fresh, and so. dang. delicious. Plus you only need 10 ingredients & 10 minutes of prep time to make it! Vegan & Gluten-Free.

Lemon Dill Quinoa Casserole

This Mexican quinoa casserole is made with ground turkey, quinoa, and black beans. It's the perfect healthy weeknight meal to make for meal prep or to feed a crowd! 

Mexican Quinoa Casserole

quinoa (rinsed and drained)

lb turkey

garlic (minced)

fire roasted tomatoes

black beans

corn (drained and rinsed)

tsp cumin

tsp chili powder

tsp smoked paprika

salt

tsp pepper

cayenne powder

water

lime

cheddar cheese

lime wedges (avocado, greek yogurt, cilantro)

Preheat oven to 350F.

Cook your quinoa by bringing 1 cup of quinoa and 2 cups of water to a boil in a small saucepan. Cover with lid. Once boiling, reduce heat to low and simmer for 15 minutes or until liquid is absorbed. Turn off heat, let sit for a few minutes and then fluff with work.

While quinoa is cooking, heat olive oil in large sauce pan or dutch oven.

Add diced onion and cook until just soft.

Add in ground turkey and garlic, breaking up with spoon.

Once turkey is all the way cooked through, reduce heat and add in tomatoes, beans and corn.

Next, stir in all spices and water.

Stir to combine, and then add in lime juice. Let simmer for 15 minutes on low.

Turn off heat and stir in cooked quinoa.

Pour turkey quinoa mixture into a baking dish (I used an 8x11 dish) and top with cheddar cheese.

Bake for 20 minutes at 350F. Let cool a few minutes before serving. Enjoy!

Simple but delicious and loving the heat from the spices. I didn’t have quinoa so used rice and it turned out great!

Love this quick &amp; yummy recipe for a healthy weeknight dinner! Will be making this on rotation moving forward

One of Erin’s best meal prep recipes, in my opinion! It feels indulgent while offering lots of nutrients and it freezes and reheats great.

Simple, delicious recipe for a quick weeknight dinner.  The leftovers taste even better the next day

always a great weeknight meal!! This holds up great for leftovers too!

Made this but substituted quinoa for rice. It was so good! Whole family loved it. Adding it to the weekly rotation

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