Creamy quinoa broccoli casserole is topped with a crunchy, buttery breadcrumbs. This casserole is the perfect gluten free recipe to make when you’re craving comfort food.
Casseroles are so comforting, aren’t they?
The pasta or rice, the creamy sauces, the crunchy toppings…all of these elements combine to make a deliciously comforting dish.
When you removed dairy or gluten from your diet, you may have thought the creamy casseroles you used to enjoy were no longer possible.
Thankfully, that doesn’t have to be true! There are many wonderful dairy substitutes that can be used to make smooth, flavorful sauces that work well in a variety of dishes. When you’re looking for crunch, seeds, potato chips, or gluten free garlic breadcrumbs all work well on top of pasta or rice dishes.
This creamy quinoa broccoli casserole uses simple ingredients that combine to make a wonderfully filling and comforting dinner. This is perfect for a weeknight dinner or to take to a potluck.
- vegan buttery spread
- gluten free flour
- non-dairy milk (I used So Delicious Unsweetened Coconut Milk)
- salt and pepper
- dairy free cheese (I used Daiya Mozzarella Style Shreds)
- gluten free bread
- vegan buttery spread
- olive oil
- garlic salt
Step by Step Instructions
- Preheat the oven to 325 degrees F. Place the quinoa, chopped onion, and water in a small pan and cook for about 15 minutes until the quinoa is fluffy.
2. Steam the broccoli until it is tender but still bright green.
3. Saute the breadcrumbs in the vegan buttery spread and oil. Season with garlic salt.
4. Put the cooked quinoa and broccoli in a casserole dish. Rinse the broccoli pan and make the dairy free cheese sauce using vegan buttery spread, gluten free flour, non-dairy milk, and dairy free shredded cheese.
5. Pour the cheese sauce over the quinoa and broccoli, and stir well.
6. Sprinkle the garlic breadcrumbs on top of the quinoa mixture. Bake at 325 degrees F for about 15 minutes.
- Use whatever type of dairy free cheese you like. I like the way Daiya cheese melts in this dish – it has a wonderfully creamy texture.
- You can use any neutral tasting dairy free milk. I used So Delicious Unsweetened Coconut Milk. Plain rice milk, soy milk, or flax milk would probably also work well.
- If you are able to have nuts, you can add some walnuts or pecans to the breadcrumb topping for a little more crunch.
- If you like sunflower seeds or pumpkin seeds, you could also add those to the topping.
- You can add more vegetables if you like! Try adding cauliflower, shredded carrots, or even mushrooms to this recipe.
Store leftover casserole in the refrigerator. It should stay fresh for about 4 days. The breadcrumb topping won’t be a crispy, but it will still taste good.
I don’t recommend freezing this casserole.
What to Serve with this Casserole
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Creamy Quinoa Broccoli Casserole with Crunchy Topping.
Enjoy this easy comfort food – a creamy quinoa broccoli casserole with crunchy breadcrumbs is a delicious dish to serve this weekend.
For the topping:
- 2 cups gluten free breadcrumbs use a gluten free bread to make your own, or any bread that works for your diet
- 2 Tablespoons vegan buttery spread
- 1 Tablespoon olive oil
- garlic salt to taste
Preheat the oven to 325 degrees F. Put the quinoa, chopped onion, and 2 cups of water in a pan with a lid. Bring to a boil, then reduce heat to low and simmer until the quinoa is done, about 15 minutes.
While the quinoa is cooking, place the broccoli in a pan with about an inch of water. Put the lid on the pan and steam over medium heat until the florets are tender, but still bright green.
During this time you can also prepare the breadcrumbs. Heat the vegan buttery spread and the olive oil in a frying pan over medium heat. Add the gluten free bread crumbs and garlic salt to taste.
Cook the breadcrumbs until they turn golden brown, stirring often. Don't walk away, they will burn quickly if you do! Once they are golden brown, remove from the heat and set aside.
When the quinoa is done, place it in a casserole dish. Drain the broccoli and add it to the casserole dish.
In a separate pan, (you can just rinse the broccoli pan and re-use it), melt the 3 tablespoons of vegan buttery spread over medium heat Add the gluten free flour and stir to combine. Slowly add the dairy free milk, stirring constantly. The sauce should start to thicken. Add the Daiya cheese and the salt and pepper. Stir. The sauce should be thick and creamy, like what you would put on macaroni and cheese. If it gets too thick, just add a bit more dairy free milk.
Pour the sauce over the quinoa and broccoli. Stir. Sprinkle the breadcrumb mixture on top.
Place in the casserole in the preheated oven, uncovered, for about 15 minutes, just to heat everything through and let the flavors combine.
Store leftover casserole in the refrigerator. It should stay fresh for about 4 days. I don’t recommend freezing this casserole.
You can use whatever non-dairy milk and cheese that works for your diet. If you are not dairy free, you can use regular cheese and milk if desired.