Broccoli and Cheddar Quinoa Gratin
Forget the bechamel. This broccoli cheddar quinoa gratin comes together in one saucepan, bakes up creamy and golden, and is packed with protein, thanks to quinoa doing the work that rice or pasta usually does. It is a weeknight dinner or a side dish that holds its own at any holiday table.
Equipment
- Medium saucepan with lid
- Baking dish
- Mixing bowl
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1 cup quinoa (rinsed and drained)
- 1 teaspoon dried dill
- 2 cups vegetable broth
- 3 cups broccoli florets
- ½ cup heavy cream
- 1 cup white cheddar cheese (shredded)
- ¼ cup breadcrumbs
- 2 tablespoons butter melted
- 3 tablespoons parmesan cheese
- ¼ cup fresh parsley (chopped)
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 400℉ and lightly grease a baking dish with oil.
- Heat olive oil in a medium saucepan over medium heat. Add diced onion and minced garlic, season with salt and pepper, and cook for 4 to 5 minutes until softened and fragrant.
- Stir in quinoa and dried dill. Cook for 2 to 3 minutes to lightly toast the quinoa.
- Pour in vegetable broth and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 12 minutes. Remove from heat and let sit covered for 5 minutes.
- Fluff the quinoa, then stir in broccoli florets. Add heavy cream and shredded white cheddar. Stir until the cheese melts and the mixture becomes creamy. Taste and adjust seasoning.
- Transfer the mixture to the prepared baking dish and spread evenly.
- In a small bowl, mix breadcrumbs, melted butter, and parmesan cheese. Sprinkle evenly over the top.
- Bake for 10 to 15 minutes until the top is golden brown and the gratin is bubbly. Remove from oven and finish with fresh parsley before serving.
Notes
- Make ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate unbaked. Add 5 extra minutes to the bake time if going in straight from the fridge.
- Broccoli: Fresh florets give the best texture. If using frozen, thaw completely and pat dry before adding to avoid extra liquid in the dish.
- Cheese swap: Gruyere or fontina works beautifully in place of white cheddar if you want a slightly different flavor profile.
- Breadcrumbs: Panko gives a crispier, crunchier top. Regular breadcrumbs work too and give a finer, more even crust.
- Freezer: Bake and cool completely, then freeze for up to 2 months. Thaw overnight in the fridge and reheat covered at 350°F until warmed through.
