Broccoli Lentil Quinoa Casserole
This Broccoli Lentil Quinoa Casserole is a 'make it better' version of a traditional gratin. A number of ingredients are kitchen staples, which you may already have floating around in your space - perfect for spring cleaning.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4 servings
- 2 cups vegetable broth
- 1/2 cup quinoa
- 1/2 cup uncooked red lentils
- 2 cups broccoli florets (fresh or frozen)
- 3 tbsp olive oil
- 1 tsp Dried oregano
- 1 tsp Dried Basil
- 3/4 cup bread crumbs (gluten-free if needed)
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 clove garlic minced
Preheat oven to 400 degrees F.
Cook quinoa and lentils by combining the vegetable broth, along with quinoa and lentils in a medium-sized pot over medium-high heat. Bring to boil. Reduce heat to medium for about 20 minutes or until all of the liquid is absorbed.
Unthaw broccoli (if frozen) by placing in microwave for a few minutes. Next, roast broccoli by placing the broccoli on your 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 on the edges. Remove from oven.
In a small pan over medium heat, heat 1 tbsp 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 heat to 350 degrees. Combine 1/2 cup of the shredded cheese, along with the milk with the cooked quinoa and lentils and stir until easily combined.
Pour the cheesy quinoa and lentils into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa and lentils. Sprinkle the surface of the casserole with the reserved cheese, then sprinkle the breadcrumbs on top.
Bake, uncovered, for 25 minutes, until the top is golden. Cool before serving.