Quinoa and Broccoli Casserole
4 servings
45 minutes
Quinoa and broccoli casserole is a true ode to healthy eating, born from the depths of American cuisine. Fiber-rich quinoa, tender broccoli, and stretchy mozzarella create a harmony of textures and flavors. Spinach and green onions add freshness, while pesto brings in spicy notes. This recipe is an ideal choice for those who value balanced nutrition. The casserole is nutritious yet light, with its rich flavor revealed in every bite thanks to the delicate melted cheese. It’s perfect for both everyday dinners and entertaining guests. Serve hot, sprinkled with parmesan for a touch of elegance.
1
Place broccoli in a bowl and heat in the microwave for 3-4 minutes on high.
- Broccoli cabbage: 300 g
2
Mix pesto sauce with broth, starch, and salt. Bring the mixture to a boil.
- Pesto: 2 tablespoons
- Vegetable broth: 4.5 glasss
- Starch: 2 teaspoons
- Salt: pinch
3
Place quinoa, spinach leaves, green onion, and 200 g of mozzarella in a baking dish. Pour broth over everything and bake for 30-35 minutes in a preheated oven at 180 degrees.
- Quinoa: 2.5 glasss
- Fresh spinach leaves: 2 glasss
- Green onions: 100 g
- Mozzarella cheese: 300 g
- Vegetable broth: 4.5 glasss
4
Add broccoli, the remaining mozzarella, and cook for another 5-7 minutes until the cheese is completely melted. Optionally, sprinkle the warm casserole with parmesan before serving.
- Broccoli cabbage: 300 g
- Mozzarella cheese: 300 g