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Broccoflower Quinoa Casserole

Broccoflower Quinoa Casserole

Serves 4-5


  • 1/2 medium head broccoflower
  • 3 c water
  • 1 tsp salt (divided use)
  • 1 c white quinoa, dry
  • 1 (10 oz) bottle mushroom pieces and stems
  • 3 Tbsp butter or margarine
  • 1/4 c chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 Tbsp all purpose flour
  • 3/4 c (approx) soy or dairy milk
  • 1/8 tsp ground black pepper

  1. Cut broccoflower into bite-sized florets (You should have about 3-4 cups).
  2. In a 2-quart or larger pot over medium heat, bring the water to a boil. Stir in 1/2 teaspoon of the salt, the broccoflower and quinoa.
  3. Bring to boil, stir, reduce heat to low and cover. Simmer 15 minutes.
  4. Remove pot from burner, drain off any excess liquid, returning the broccoflower/quinoa mixture to the pot, and set aside.
  5. Preheat oven to 350 degrees F and oil a 2-quart casserole dish.
  6. Drain the mushrooms, reserving the packing broth. Place packing broth in a measuring beaker and add enough milk to bring the measure to 1 1/4 cups.
  7. In a medium skillet over low heat, melt the butter. Stir in the drained mushrooms, onions, and garlic. Sauté 3-4 minutes. Stir in flour until dissolved.
  8. Add the broth/milk mixture, pepper, and remaining 1/2 teaspoon of salt; stir until smooth, thickened and just beginning to simmer.
  9. Pour the skillet mixture over the broccoflower/quinoa mixture, stir to combine, and place in the prepared casserole dish.
  10. Bake 15 minutes. Garnish with cilantro or parsley. Serve hot.

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