Broccoli Casserole

It’s cold outside and broccoli is still in season, let’s add some quinoa goodness, some cheese, milk, and cook a Broccoli Casserole! Very easy to do, it will be ready in 45 minutes.

Broccoli Casserole - The Beginner's Cookbook
Broccoli Casserole – The Beginner’s Cookbook

What you need:

  • A knife and a chopping board
  • A big pot with a lid
  • A big oven dish
  • A big bowl
  • Baking sheet

Ingredients for 4 persons:

  • 1 cup quinoa
  • 2 broccolis
  • 2 cups grated cheddar cheese
  • 1 vegetable stock
  • 1 cup milk
  • 2 garlic cloves
  • 3 tablespoons olive oil
  • 1/4 cup of breadcrumbs
  • Salt & pepper

Before you Start:

  • Cut the broccolis in small florets and discard the stalks.
  • Mince the garlic cloves.

Ready to go?

  • Preheat your oven to 180 degrees C.
  • Let’s cook the quinoa first:
    • Bring 2 cups of water to boil with the vegetable stock.
    • Add the quinoa, reduce the heat to low so it simmers and let it cook for 15 minutes until the water is fully absorbed.
    • Once the water is absorbed, cover and set aside to steam for 10 minutes.
  • While the quinoa is cooking, let’s prepare the broccoli:
    • In a large bowl, add: broccoli florets, 2 tablespoons of olive oil and some salt. Toss together until it’s coated.
    • Put the broccoli florets on the baking sheet
    • Bake for 15 minutes.
  • Add to the quinoa, in the same pot:
    • 1 cup of grated cheddar cheese
    • 1 cup of milk
    • The minced garlic
    • Salt & pepper
    • Mix well to combine
  • Add the quinoa preparation to the oven dish, the roasted broccoli, mix well and top with the remaining 1 cup of grated cheese and the breadcrumbs.
  • Bake for 25 minutes, until the top is golden.

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