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This Cheesy Broccoli Quinoa Casserole is the ultimate dump-and-bake dinner, made with quinoa, chickpeas, and fresh broccoli florets baked in a creamy sauce until bubbly. Vegan, Gluten-Free, Nut-Free, and Oil-Free.
This Vegan Broccoli and Quinoa Casserole is the type of creamy, “cheesy” dish that will have everyone asking for a second scoop. The best part? It’s a true dump and bake, one-pan recipe loved by kids and adults alike. Just combine the wholesome ingredients, cover the dish, and let the oven do the rest!
Table of Contents
A Cheesy, Comforting Casserole
This Broccoli Quinoa Casserole is a comforting meal you can make for a Sunday dinner, meal prep, or when the last thing you feel like doing is cooking. It’s like a lighter, more nourishing take on my Cheesy Broccoli Rice Casserole but uses quinoa instead of rice (hello, extra plant protein!).
The quinoa is combined with broccoli and chickpeas, tossed in a creamy sauce, and then topped with gooey vegan cheese. After only 15 minutes of simple prep, the oven takes over and you can sit back and relax! You’ll be left with a wholesome dinner with all the goodness of a “cheesy” comfort food in under 1 hour.
Ingredients for Broccoli Quinoa Casserole
This wholesome vegan casserole combines 9 simple ingredients in a baking dish:
- Broth: the sauce that cooks the quinoa and veggies begins with either vegetable broth or imitation “chicken” broth. I’m personally a big fan of my Homemade Vegetable Broth because it helps me cut down on food waste.
- Coconut Milk: full-fat canned coconut milk is the key to making this casserole nice and creamy. Avoid light coconut milk or the milk from a carton, if possible. They won’t give you the same rich, velvety texture.
- Chickpeas: the main source of plant protein in this casserole. Both canned chickpeas and chickpeas cooked from dry will work well.
- Broccoli: fresh florets are best here, as they become tender but still maintain a slight bite after baking.
- Quinoa: this naturally gluten-free, protein-packed whole grain cooks directly in the casserole to bulk it up.
- Vegan Cheese: this broccoli casserole gets its “cheesiness” from a top layer of gooey melted vegan cheese shreds. Opt for cheddar or mozzarella shreds, or feel free to omit the cheese entirely (the casserole will still be creamy and comforting, just less cheesy).
How to Make Broccoli Quinoa Casserole
- Combine the broth, coconut milk, nutritional yeast, and garlic powder in a small saucepan, then heat to a boil over high heat.
- Meanwhile, add the quinoa, shallot, and chickpeas to the casserole dish. Sprinkle the broccoli evenly over the top.
- Pour the hot broth and coconut milk mixture over the casserole and mix to combine. Cover the dish with foil and bake the casserole until the quinoa is fully cooked.
- Remove it from the oven, sprinkle the cheese on top, and place the casserole under the broiler to melt the shreds. Serve warm and enjoy.
Caitlin’s Cooking Tips
- Rinse the quinoa before cooking. Quinoa is coated with a naturally bitter-tasting coating called saponin, which should be rinsed away before you cook the grains. I rinse mine under cold water in a fine-mesh sieve for a minute or two, gently rubbing the grains with my fingers to ensure a clean, nutty flavor in the finished casserole.
- Layer the ingredients strategically. For even cooking, layer the quinoa, chickpeas, and shallot on the bottom of the casserole dish, and the broccoli florets on top. Submerging the quinoa in the liquid will ensure that the grains cook evenly while the broccoli becomes soft yet tender.
- For perfectly cooked quinoa: Your quinoa should be tender but still slightly chewy by the time the casserole comes out of the oven. If it’s not quite there yet, just cover the dish again and bake for an additional 5 to 10 minutes.
Serving Suggestions
This broccoli quinoa casserole is hearty enough to stand alone as a main dish, but it also pairs well with a crisp salad, like this Everyday Kale Salad, or with simple veggie sides, such as my Dijon Garlic Roasted Potatoes or these 15-Minute Garlic Green Beans. Serve it for dinner after a busy weekend or during those evenings when you just don’t feel like cooking!
You can also make this broccoli quinoa bake for meal prep. One serving should fill you up for a few hours, or you can top it with my Rosemary Garlic Tofu to stretch it a bit further.
If you’re looking for more easy dump and bake vegan casserole recipes, you’ll also love this Vegan Chickpea & Rice Casserole, this No-Boil Baked Vegan Mushroom Stroganoff, and this Vegan Spinach & Artichoke Casserole!
How to Store Quinoa Casserole
Leftover quinoa broccoli casserole will keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.
Reheat the individual servings in the microwave or a larger batch in a 350°F oven for 15 to 20 minutes or until heated through.
Substitutions and Variations
- Coconut Milk Substitute: If you prefer not to use coconut milk, cashew cream is a great alternative that will yield a similar creamy texture.
- Quinoa Substitute: Equal parts white rice or brown rice will work in place of quinoa here. For white rice, bake at 375°F for 45 minutes. For brown rice, bake at 400°F for about 60 minutes. Just make sure the rice is rinsed thoroughly and fully submerged in the liquid before baking to help it steam properly.
- Chickpea Substitute: If you’d like a change from chickpeas, try white beans instead (like cannellini or navy beans) or use chopped vegan chicken-style nuggets or cutlets for a heartier, “meatier” version.
- Vegetable Add-In Options: Along with the shallot, add diced bell peppers, mushrooms, zucchini, carrots, corn kernels, or peas for extra color and flavor. You can also swap half of the broccoli florets for cauliflower.
Recipe FAQs
Technically, yes, but I don’t recommend it. Frozen broccoli releases a lot of water as it bakes, which can make the casserole soggy and dilute its creaminess. If you do use frozen broccoli, thaw it first and pat it dry with paper towels before layering it into the dish.
Mushy quinoa is the result of overcooking. To prevent overcooked, mushy quinoa, don’t stir the ingredients in the casserole much before baking, and remove it from the oven as soon as the quinoa is soft and fluffy.
Yes, you can use 3 cups of cooked chickpeas instead of canned here. The dry chickpeas will need to be simmered in water until tender before they’re combined with the other ingredients.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Cheesy Broccoli Quinoa Casserole (Dump & Bake)
Ingredients
For the Broth:
- 1 cup vegetable broth or imitation “chicken” broth
- 3/4 cup full-fat coconut milk*
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
For the Casserole:
- 32 ounces canned chickpeas, rinsed and drained (2 cans or about 3 cups cooked)
- 4 cups fresh broccoli florets (about 12 ounces)
- 1 cup dry quinoa
- 1 shallot finely diced
- 4 ounces dairy-free cheese (optional)
Instructions
- Prep: Preheat the oven to 375F and set a 9×13” casserole dish (with a lid if possible) aside.
- Boil the Broth: Add the broth, coconut milk, nutritional yeast, and garlic powder to a small saucepan and stir well. Cover and bring to a boil over high heat.
- Layer the Casserole: In the meantime add the quinoa, shallot, and chickpeas to the bottom of the pan and mix well. Sprinkle the broccoli over the top of the quinoa mixture.
- Combine: Once the liquid comes to a boil, carefully pour it over the casserole. Use a spoon or spatula to gently mix if needed, but try to keep the quinoa fully submerged and the broccoli on top. Cover the casserole with a lid, or wrap tightly in aluminum foil.
- Bake: Bake in the middle rack of the oven for 35 minutes. The quinoa should be fully cooked; if not, return to the oven and bake for an additional 5 to 10 minutes.
- Mix: Remove from the oven and give the casserole a good mix. If you are adding cheese, sprinkle the cheese over the top of the casserole. Return the casserole to the top rack of the oven and broil, with the door slightly ajar, for 2 to 3 minutes, until the cheese has melted.
- Serve: Serve warm; store any leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Notes
- White Rice / Brown Rice: You can make this recipe with equal parts white rice or brown rice instead of quinoa. For white rice, bake at 375F for 45 minutes. For brown rice, bake at 400F for 60 minutes.
Delicious and super easy for a busy workday dinner! I added a bag of frozen spinach (thawed and moisture squeezed out) for more veggies. This one is going on the rotation list. Thank you!
You’re so welcome, Jennifer! I’m glad you enjoyed 🙂
This was amazing! So easy and so flavorful. My daughter does not like chickpeas so I used a quinoa mixture and brown rice. This will definitely be on repeat!
so happy you enjoyed, Donna!
Hi, Caitlin;
Somehow I can’t find the Nutrition Facts for this recipe. I’m not feeling well & maybe just overlooked them.
I’m at fishgottaswim2@sbcgobal.net and would appreciate knowing the protein/carb counts, if you have time to send them.
Thanks for the recipes.
Sandra Carp
Hi Sandra, per serving (the recipe makes about 4 servings) there are about 49g of carbs and 20g of protein. I hope this helps!