Cheesy Broccoli Quinoa Bake
Servings 6 People
Ingredients
- 1 cup quinoa uncooked
- 5 cups frozen or fresh broccoli florets
- 2 ½ cups grated cheddar divided
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 ¼ cups water
- Toasted pumpkin seeds
- 4-6 eggs fried optional
- Black pepper
Items you can prep ahead (optional)
- Grate 2 ½ cups cheese
- Prep 5-6 cups broccoli florets (or use frozen)
- Toast pumpkin seeds
Instructions
- Preheat oven to 400F. Lightly grease a 9x13-inch baking dish with olive oil.
- In the baking dish, add the quinoa and shake to spread into an even layer. Scatter broccoli and 1 ½ cups cheese evenly over top. Sprinkle salt and pepper all over. Pour in the water, making sure to pour it all over so that the salt and pepper get mixed in. Give the pan another shake and press everything down with your hands.
- Cover tightly with tin foil and bake for 45-50 minutes, or until quinoa is cooked through and water has evaporated. If there is still water in there, but the quinoa is cooked, remove the foil and bake until the water evaporates (another 5-10 minutes).
- Remove the foil, top with remaining 1 cup cheese and bake for 5 more minutes or until melted. Let cool for 10 minutes before serving.
- Serve topped with pumpkin seeds and some black pepper. Option to top with a fried egg!
Notes
Substitutions:
- To make vegan, use a plant-based shredded cheese.
- You can substitute broccoli with cauliflower and/or shredded brussels sprouts.
- You can use any melty shredded cheese in place of cheddar.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Top with a fried egg, pumpkin seeds, black pepper, and a squeeze of lemon.
- Top with pickled red onions
- Serve with a side of simple fennel or cabbage slaw for crunch.