Categories: Broccoli and CauliflowerContemporary CasserolesEveryday MealsGlorious GrainsVegan RecipesVegetables All Year RoundWe Love Quinoa

Vegan Broccoli Quinoa Casserole

This easy vegan broccoli quinoa casserole of made out of quinoa, broccoli, and vegan cheese makes for a dish that’s both nourishing and comforting. Serve with baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes. Photos by Hannah Kaminsky.


Quinoa, Broccoli, and Vegan Cheese Casserole
Recipe Type: Quinoa main dish
Cuisine: Vegan / healthy
Author: Nava Atlas
Prep time:
Cook time:
Total time:
Serves: 6 servings
  • 1 1/2 cups quinoa, rinsed in a fine sieve
  • 3 cups low-sodium vegetable broth or 3 cups water with 2 vegetable bouillon cubes
  • 2 teaspoons salt-free seasoning blend (like Frontier or Mrs. Dash)
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, quartered and thinly sliced
  • 2 large broccoli crowns, cut into bite-sized pieces
  • 1/3 cup sliced sun-dried tomatoes or sliced black olives
  • Salt and freshly ground pepper to taste
  • 1 to 1 1/2 cups grated vegan cheddar-style cheese (I like Daiya cheddar-style shreds)
  • 2 large or 3 medium tomatoes, sliced
  1. Preheat the oven to 400º F.
  2. Combine the quinoa, broth, and seasoning in a saucepan. Bring to a slow boil, then lower the heat, cover, and simmer gently until the water is absorbed, about 15 minutes.
  3. Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.
  4. In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.
  5. Transfer the mixture to a lightly oiled, shallow two-quart casserole. Arrange the tomato slices over the top. Sprinkle evenly with the remaining cheese.
  6. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.


Nava :

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  • Made this tonight and it was delicious!!! Can't wait for the leftovers tomorrow night! Just out of curiosity, did you figure out how many calories are in this dish per serving? (Assuming 6 servings) Will definitely be making again!

    • Hi Leah — so glad you enjoyed this. We haven't gotten to this one as far as nutrition data (we're working through the recipes). This is an updated version of a similar recipe in The Vegetarian 5-Ingredient Gourmet (one of my earlier books), which used regular cheddar cheese. Calories per serving were 284, total fat 13g. Each would be less using the vegan cheese. Hope that helps!

  • Im not a vegan yet, I find this is very delicious and healthly. I cannot wait for me to eat the leftover. The leftover is good for one week! AWEsome!!

    • You're right, sorry -- they get spread out over the top of the casserole, before the cheese - I'll update the recipe.

  • This is very good. I used 2 1/2 t. of a Bohemian blend from Savory Spices and included the sun=dried tomatoes and some kalamata olives. II thought it would be a bit dry but the quinoa holds up well.

  • I know it's not as healthy as quinoa, but I made this with orzo and it was delicious! I started with sauteing some garlic and mushrooms before doing the broccoli, and added some chili flakes for a bit of heat. Otherwise I kept the recipe the same. Turned out great! Will make again for sure.