Cheesy Pesto Broccoli Quinoa Casserole

Cheesy Pesto Broccoli Quinoa Casserole. Broccoli florets, Chopped. Yellow onion, Uncooked quinoa.

Jamie Vespa

25 + 45 min · 5

Ingredients

• 455 g Broccoli florets
• 120 g Chopped. Yellow onion
• 180 g Uncooked quinoa
• 480 g Prepared vegetable stock
• 240 g milk of choice
• 120 g Plain whole-milk Greek yogurt
• 200 g Low-moisture part-skim mozzarella
• 50 g Parmesan cheese
• 50 g Pine nuts
• 20 g Olive oil
• 60 g Pesto sauce
• 3 g Pepper
• 10 g Optional garnish. Chopped
• 5 g Table salt

Preparation

1. Preheat oven to 375°F. Heat oil in a large skillet with a fitted lid (or Dutch oven) over medium-high heat. Once hot, add broccoli and onions; cook 5 to 6 minutes, until broccoli is barely crisp-tender and onions are soft. Season with 1/2 teaspoon salt, and transfer mixture to a bowl.
2. Add the quinoa, vegetable stock and remaining salt to the pan and bring to the boil. Cover and simmer gently for about 15 minutes, until tender. Turn off the heat and leave covered for 5 minutes, then fluff with a fork.
3. Stir in the milk, yogurt, 100 g of mozzarella, Parmesan, pesto and black pepper. Reserve the remaining 100 g of mozzarella for the topping. Fold in the broccoli and onion mixture. Add chilli flakes only if desired.
4. Lightly grease a baking dish about 28 × 18 cm with a little of the measured olive oil. Spoon in the quinoa mixture, cover with the remaining 100 g of mozzarella and scatter over the pine nuts. Reserve the oil needed for this step before cooking the vegetables.
5. Bake uncovered for 15–20 minutes, until the cheese has melted and the mixture is bubbling. For a golden topping, place under a hot grill for 2–4 minutes. Garnish with chopped basil, if desired.