CREAMY BROCCOLI QUINOA CASSEROLE | HEALTHY GLUTEN FREE DINNER
Creamy broccoli quinoa casserole with a creamy and cheesy quinoa white sauce.
The creamy white sauce is 100% dairy free and gluten free using quinoa.
BROCCOLI QUINOA CASSEROLE WITH QUINOA WHITE SAUCE
Prep Time: 15 minutes
Total Time: 40 minutes
Serving Size: 4 people
An healthy creamy broccoli casserole with a gluten free quinoa white sauce. An easy and healthy comforting family dinner. that kids loves.
2 broccoli feat, trimmed into small florets (4 cups)
1 teaspoon vegetable oil – to oil the baking dish
Quinoa white sauce
1/2 cup (50 g) uncooked quinoa – white, red or even a combo of both
2 cups vegetable stock or dairy free milk like soy milk or almond milk + extra 1/2 cup lukewarm stock to adjust sauce thickness
1 garlic glove, crushed
1 teaspoon nutmeg
1/2 teaspoon salt
optional : add 1 cup grated parmesan or grated cheddar
1/4 cup gluten free panko crumb
1/2 cup grated cheese – I used cheddar
Preheat oven to 200C on fan grill mode.
Prepare a baking dish slightly oiled with 1 teaspoon of vegetable oil.
Trim the broccoli and place into a microwave safe bowl.
Cover the bowl with a microwave safe lid and microwave between 4-6 minutes on high.
You can also cook the broccoli florets into 2 l of boiled water on medium heat in a pot. It takes about 8 minutes. Drain well and let the steam evaporate before placing into the baking dish.
Place the cooked broccoli florets into the baking dish. Set aside.
For the quinoa white sauce.
Combine quinoa – I used a mix of white quinoa and red quinoa – with 2 cups of vegetable stock. Note that you can also use dairy free milk to cook the quinoa. The sauce will be whiter but the quinoa tend to stick more to the pot when cooking !
Cook in a small pot over medium heat for 15-25 minutes stirring constantly until it forms a slight boil with small bubbles on the side of the pot. Don’t boil and keep stirring, every so often, to prevent the quinoa to stick at the bottom of the pot.
The quinoa is cooked when it forms a thick and creamy mixture.
Pour the quinoa mixture into a hig speed blender and blend on high speed until a creamy sauce forms. If too much stocks evaportate during the cooking you may have to add up to 1/2 cup cold dairy free milk – like almond milk or soy milk or even vegetable stock – to adjust the sauce thickness until you reach a consistency you like.
Simply add the extra liquid gradually while blending in the mixer. Stop when you like the consistency of your sauce. It should be as creamy as a regular white sauce.
Add nutmeg, crushed garlic, salt and cheese! Cheese is optional here but I love the extra tste and texture it brings to the sauce.
Blend 30 seconds to combine and pour the sauce over the cooked broccoli.
Add Panko crumb evenly on top of the casserole and extra grated cheese if you like.
Bake for 20 minutes until cheese is melted.
Turn the oven on grill mode and keep baking for 5-10 minutes or until the top is crusty.
Can be stored in the fridge in airtight container for up to 4 days. Freeze very well in plastic lunchboxes. Keep well in the freezer up to 2 months. Defrost the day before and rewarm in the microwave until pipping hot.