Made with velvety cashew cream, this perfectly smokey broccoli quinoa casserole is an easy and cheesy vegan dinner. Fresh out of the oven and drizzled with nutty tahini, it's a heavenly bite that hits the spot.
Casseroles aren't exactly the most glamorous weeknight dinners I can think of, but they're certainly some of the most practical. This hearty, broccoli quinoa casserole with earthy tahini is no exception! Fortunately, my recipe doesn't sacrifice any flavor either. It's loaded with spicy red pepper flakes, smokey paprika, and “cheesy” nutritional yeast. Cashew cream adds plenty of vegan richness too. Served fresh out of the oven or reheated, it's an easy, comforting recipe you'll be making on repeat.
Why You'll Love This Hearty Quinoa Casserole
This broccoli quinoa casserole is a cozy weeknight dinner. It's easy to make and can be frozen for later if needed. It doesn't get much better than this.
- Freezer-friendly. Pop the leftovers into the freezer for a quick bite you can thaw and reheat later.
- Vegan. This recipe is perfect if vegan friends or family are coming over for dinner. It's also great if you just want to load up on more veggies.
- Perfect for beginners. Mix all the sauce ingredients in the baking dish, add the broccoli, and bake away. That's it!
- Great for weeknights. This mix-and-bake quinoa casserole with broccoli is an effortless meal you can throw together even on the busiest nights.
What You'll Need
Fluffy, nutty quinoa is the superstar ingredient for this savory vegan casserole. Check out my How to Cook Quinoa post to learn more about it and different cooking methods. Scroll to the recipe card at the bottom of the post for exact ingredient measurements.
- White quinoa – Feel free to use black, red, or tri-color quinoa instead.
- Garlic powder – Onion powder is a great swap.
- Red pepper flakes – You can also use cayenne pepper or chili powder.
- Smoked paprika – Swap it for 1/4 teaspoon mild paprika and 1/4 teaspoon chipotle powder, ancho chili powder, or liquid smoke.
- Nutritional yeast – It adds lots of savoriness and a cheese-like flavor, but you can substitute it for 1 tablespoon low-sodium veggie bouillon and 3/4 cup shredded vegan cheddar or mozzarella.
- Vegetable broth – I prefer low-sodium versions. Use store-bought or homemade.
- Cashew cream – Plain, unsweetened almond milk and coconut milk are okay as well. However, they won't add as much richness.
- Broccoli florets – Use fresh or frozen (thawed).
- Vegan cheese – This is an optional garnish. Make sure it's a melty type of vegan cheese.
- Tahini dressing – Try my Homemade Tahini or use your favorite store-bought dressing.
How to Make This Quinoa Casserole
Don't think about it too much because this garlicky quinoa casserole is ready in only 3 easy steps. Head to the bottom of the post if you want to check out the full recipe card.
- Assemble it. Preheat the oven to 350F. Except for the broccoli, combine all the ingredients in the baking dish until smooth. Evenly spread out the broccoli. Top the casserole with vegan cheese.
- Bake it. Pop it into the oven for 40-50 minutes or until the quinoa is fluffy and there's no more excess liquid in the baking dish.
- Serve. Remove it from the oven and let it cool for 5-10 minutes. Serve and drizzle with tahini. Enjoy!
Tips and Variation Ideas
In the spirit of keeping things nice and simple, this piping hot quinoa casserole can be made extra hearty with the help of tender beans, rotisserie chicken, or sweet zucchini. Here are some of my favorite ways to switch things up and even make sure it turns out perfectly every time:
- Add protein. Shred leftover rotisserie chicken or turkey and stir it into the creamy mixture. 2-3 cups should be enough. Bake as usual for a heartier bite.
- More veggies. Add 1 cup of cauliflower florets, chopped zucchini, or sliced mushrooms to the casserole.
- Add plant-based protein. Gently mix 2 cups cannellini beans or crumbled extra-firm tofu into the mixture before baking.
- Make it spicy. Add 1/2 teaspoon cayenne pepper and 1/2 tablespoon Tabasco sauce or Frank's red hot sauce into the cream mixture for a kick of heat.
- Swap the broccoli. Use roasted butternut squash, sweet potatoes, carrots and peas, bell peppers, cherry tomatoes, or sliced eggplant instead of broccoli.
- Use dairy. If you're not vegan, swap the cashew cream for heavy cream, half-and-half, or unsweetened plain Greek yogurt.
- Swap the drizzle. Skip the tahini and use Maple Tahini, Chili Lime Tahini, Cilantro Lime Sauce, or Vegan Pesto for more flavor.
- Line it. Prevent the casserole from sticking and make clean-up easier by lining the baking dish with parchment paper.
Serving Suggestions
This creamy quinoa casserole is a hearty veggie dinner on its own, but it can also be served as a side for veggie and non-veggie meals. If you're keeping things vegan/vegetarian, pair it with my Stuffed Artichokes, Crispy Baked Tofu, and Lentil Patties. For non-veggie dinners, I love serving it with my Garlic Parmesan Chicken, Pistachio Crusted Salmon, or Baked Halibut.
How to Store and Reheat
The homemade broccoli-quinoa casserole needs to be fully cooled before storing to prevent spoilage.
- Fridge: Place it in an airtight container for up to 4 days. Discard immediately if the casserole tastes sour or bitter.
- Freezer: Transfer it to freezer-safe containers in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
- To reheat it: Microwave it in 20-second increments until warm. For large portions, use the oven at 300F for 20-25 minutes. If you want to reheat it straight from frozen, sprinkle it with 1 teaspoon water and microwave it for 4-5 minutes.
More Quinoa Recipes
Quinoa Casserole
Ingredients
- 1 cup white quinoa (uncooked)
- 2 teaspoons garlic powder
- 1/2 – 1 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika (optional)
- 1/2 cup nutritional yeast
- 2 cups vegetable broth
- 1 cup cashew cream*
- 3 cups broccoli florets**
- 1/2 cup vegan cheese (optional)
- Tahini dressing to drizzle (optional)
Instructions
- Preheat the oven to 350 degrees F.
- In a baking dish, combine all the ingredients except for the broccoli. Mix them all together so the ingredients are evenly combined in the dish. Add the broccoli. Top with vegan cheese if desired.
- Bake on the center rack for 40 – 50 minutes until the quinoa is cooked and it's no longer liquidy.
- Cool for 5 – 10 minutes, then scoop and serve. Drizzle with tahini or hot sauce and enjoy!
Nutrition
Hi! I’m planning on making this recipe for dinner tonight but in 4 separate dishes so I can freeze it properly. Do you know how much the cooking time will differ?
I was honestly skeptical at first, thinking this would lack flavor or sustenance… SO GLAD TO BE WRONG 😍 Modified to use what I had: couple tbsp minced garlic instead of garlic powder, tricolor quinoa (toasted on stovetop first- highly recommend that!!) instead of white, only 1/3c nooch (almost out), ~1/8 tofu block blended w/ water instead of cashew cream (had to get creative lmao), not chicken bouillon cube instead of veggie broth, and my favorite substitution I made: foraged hoary cress/white top instead of broccoli. THIS IS SO EASY TO MAKE AND SO, SO GOOD!!! So hard not to go for seconds despite being stuffed!! Will definitely make again!!!
Hi! Could I swap something else for the cashew cream for nut free? Maybe coconut milk? Thanks!
I haven’t tried this recipe wit coconut milk but you could give it a try 🙂 Let us know how it turns out if you try it!
This looks so yummy and I want to try it for dinner tonight! I have a lot of leftover quinoa, already cooked. How can I alter this recipe so I can use cooked quinoa instead? Thank you
I think so, yes! Cooking and liquid would need to be adjusted by quite a bit though. Maybe just mix all the ingredients together in a saute pan rather than baking it in the oven?
Can you use frozen broccoli?
Fresh is best in this recipe 🙂
I cannot eat nutritional yeast and many of your recipes, like the is one, include it. Do you have any suggestions for non-dairy substitutes? Thank you! I really enjoy your recipes!
That’s a tricky one since nutritional yeast is a parmesan replacement. You might be able to find a vegan parmesan cheese that doesn’t have yeast in it! I found this that might work: https://minimalistbaker.com/yeast-free-cashew-parmesan-5-minutes/
Hi, what size baking dish do you use for this recipe? Looks great! Thanks!
I used a 10.5″ X 7.5″!
what size baking dish is this? i used a deep dish the last time i made this and it wasn’t the right dish. haha though, incredibly delicious! i’m making it again tomorrow and would love to buy the right size dish!
I use a 10.5″ x 7.5″!
I made this today and it was so good. Thank you for the recipe!
You’re so welcome! xo
Is it possible to cook and freeze?
Yes, that should be fine!
Made this tonight. I added some sautéed onion and garlic to it. It was delicious ????
Sounds fabulous!
Do you know if leftovers freeze well ?
It should!
Hi, I stumbled across this Vegan Quinoa Casserole. It looks wonderful! I’m trying to find a Vegan/Gluten Free/nut free casserole that I can make for my sister in law for Thanksgiving. With her food allergies/issues, I am worried she won’t eat the traditional dinner I make for the rest of the extended family. I will try this on the weekend and if it works out I’ll make this as an addition to my traditional dinner on Thanksgiving. Any other ideas/thoughts from someone who might be vegan / gluten free?
Thank you!
I think this would make a great addition to your Thanksgiving. Here are a few other ideas that your family might enjoy:
Gluten-Free & Vegan Pumpkin Pie – https://www.simplyquinoa.com/a-gluten-free-thanksgiving-vegan-pumpkin-pie/
Quinoa Stuffing – https://www.simplyquinoa.com/quinoa-stuffing-recipe/
Porcini Mushrooms & Quinoa Risotto – https://www.simplyquinoa.com/creamy-spinach-mushroom-quinoa-risotto/
Green Bean & Almond Quinoa Salad – https://www.simplyquinoa.com/green-bean-almond-quinoa-salad/
Vegan Pumpkin Bread – https://www.simplyquinoa.com/gluten-free-vegan-pumpkin-bread/