For tons of protein and fiber, you can't do better than this broccoli lentil quinoa casserole! The seasonings and the cheese really make the dish.
A busy life means less time for grocery shopping and cooking. How do we deal with this?
It's called kitchen ingenuity! In other words, cook with what you've got on hand. Use what's shoved in the back of your freezer or stowed away in your pantry. It's economical, it's smart, and it saves you a lot of time.
Of course, it can take a little time to get to that point, but if you always have a veggie and a protein (or more than one of each!), you're not far from dinner. We like to recommend keeping a modest, rotating assortment of grains, dried legumes, nuts, and seeds in the pantry for quick and easy dinners. In the freezer, keep an assortment of frozen veggies and fruit. If you do this successfully, you should be able to put something together like this Broccoli Lentil Quinoa Casserole.
Think of this dish as a better, healthier, and more modern version of your typical potato-and-cheese gratin. That's the inspiration here, brought to you by your pantry and freezer staples.
Before
After:
Broccoli Lentil Quinoa Casserole Ingredients
- 2 cups vegetable broth
- ½ cup quinoa
- ½ cup uncooked red lentils
- 2 cups broccoli florets (fresh or frozen)
- 3 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ cup bread crumbs (gluten-free if needed)
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 clove garlic, minced
How to Make Broccoli Lentil Quinoa Casserole
Magically, you can cook the quinoa and red lentils together, as they take the same amount of time. While that's happening, you cook the broccoli (roasting it). Dried herbs and breadcrumbs get combined with garlic and some oil. Quinoa, lentils, milk, and cheese form the base of this casserole, along with the broccoli. And of course, the breadcrumbs make everything taste great, once this is all baked in the oven.
Substitutions and Alterations
- Cauliflower would work well if you don't have broccoli. It will give the dish a similar flavor.
- Use any kind of milk you have on hand, including plant-based.
- For a gluten-free version, substitute gluten-free breadcrumbs.
- Swap cheddar cheese for Monterey jack.
- You could also do this as a rice and green lentils dish instead of quinoa and red lentils. It will take longer to cook, so you'd likely need to increase the amount of vegetable broth to compensate for that longer cooking time. But by no means does it make this dish take forever to cook; just another 15 minutes or so. Experiment!
- Double this recipe and freeze one after you make it. Your future self will thank you,
How to Store Broccoli Lentil Casserole
Leftovers will keep in the fridge for about 3 or 4 days. Reheat in the oven (or the microwave, if you're so inclined), covered, for about 15 minutes at 350 degrees F.
Freeze anything you don't imagine you'll eat right away, or freeze half of this dish right after you make it, for later consumption. You can then reheat the broccoli casserole at the same temperature at which you baked it, but tack on another 10 or 15 minutes.
Recipe shared with permission from Nicole Osinga
READ MORE: Love lentils? You'll love this Slow Cooker Lentil Soup!
Ingredients
- 2 cups vegetable broth
- ½ cup uncooked quinoa
- ½ cup uncooked red lentils
- 2 cups broccoli florets (fresh or frozen)
- 3 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ cup bread crumbs (gluten-free, if needed)
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 clove garlic minced
Instructions
- Preheat oven to 400 degrees F.
- Combine the lentils, quinoa, and vegetable broth in a medium-sized pot over medium-high heat. Bring to a boil. Reduce the heat to medium for about 20 minutes or until all of the liquid is absorbed. Turn off the heat.
- Unthaw broccoli (if frozen) in the microwave or at room temperature. Pat dry if needed. Transfer the broccoli to the prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize around the edges. Remove from oven and set aside.
- In a small pan over medium heat, heat 1 tablespoon olive oil. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs, basil, and oregano and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool.
- Reduce the oven to 350. Combine ½ cup of the shredded cheese and the milk with the cooked quinoa and lentils. Stir until easily combined.
- Pour the cheesy quinoa and lentils into a 9-inch square baking dish and stir in the broccoli to combine. Sprinkle the top of the casserole with the reserved cheese, followed by the breadcrumbs.
- Bake, uncovered, for 25 minutes, until the top is golden. Cool before serving.
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