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A cheesy, tasty quinoa casserole that's full of broccoli and sausage. Tasty and healthy comfort food! Gluten free recipe.

Cheesy Broccoli Quinoa Sausage Casserole.

A delicious and healthy cheesy quinoa casserole with lots of flavor from broccoli and sausage.

Course Entree
Cuisine Dairy Free, gluten free
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 240 kcal
Author Kelly Roenicke

Ingredients

  • 1 1/2 cups quinoa
  • 1 small onion chopped
  • 3/4 cup Daiya shredded cheddar cheese Or regular cheese if you are not dairy free
  • 1 cup non-dairy milk I used SO Delicious unsweetened coconut milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 sausages I used al fresco brand chicken andouille sausages
  • 2 cups broccoli florets

Instructions

  1. Place the quinoa, chopped onion, and 3 cups of water in a large pot and bring to a boil. Reduce heat to low and cover pan. Cook until the little ring separates from the quinoa. Fluff with a fork.
  2. Preheat oven to 350 degrees. Add the Daiya cheese, spices, and non-dairy milk and stir over medium heat until the cheese melts.
  3. Chop the sausages up and add them to the mixture along with the broccoli florets. Stir until sausage and broccoli are hot.*
  4. Transfer mixture into a casserole dish and bake at 350 degrees for 30 minutes.
  5. *If you want to freeze the casserole, let this mixture cool completely before transferring into the freezer. When you are ready to eat it, remove from the freezer to thaw in the refrigerator overnight. bake the covered casserole at 350 degrees for 60-75 minutes until fully heated.
Nutrition Facts
Cheesy Broccoli Quinoa Sausage Casserole.
Amount Per Serving
Calories 240 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 565mg25%
Potassium 417mg12%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 2g2%
Protein 8g16%
Vitamin A 275IU6%
Vitamin C 28.4mg34%
Calcium 98mg10%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.