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Golden baked casserole of broccoli, quinoa and melted cheddar in a baking dish
DinnerVegetarianGluten-free

Broccoli Cheddar Quinoa Bake

All the comfort of broccoli-cheddar soup, baked into a golden, sliceable quinoa casserole. 22g protein and 355mg calcium per serving — the kids will ask for seconds.

22g Protein355mg Calcium113mg Vitamin C6g Fiber
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Prep15 min
Cook30 min
Calories371 kcal
Serves4

Key nutrients per serving

By The Recipe Seeker Kitchen

Updated 2026-09-17

Ingredients

4 servings

Instructions

5 steps · about 45 minutes total

  1. Steam the broccoli

    Steam or microwave the florets 3–4 minutes until bright green and just tender — they finish cooking in the oven, so keep them slightly underdone. Chop any large pieces smaller.

  2. Build the custard

    Whisk the Greek yogurt, eggs, dijon, paprika, 1 teaspoon salt and plenty of pepper in a large bowl until smooth. Stir in two-thirds of the cheddar.

  3. Combine

    Fold the quinoa, broccoli, onion and garlic through the custard until everything is evenly coated. The raw onion softens fully in the oven, so no need to pre-cook it.

  4. Bake golden

    Tip into an oiled 20 cm baking dish, level the top, and scatter over the remaining cheddar plus a dusting of paprika. Bake at 190°C (375°F) for 28–32 minutes until puffed, golden and set in the center.

  5. Rest and slice

    Rest 10 minutes — this sets the slices so they cut cleanly. Serve warm with a simple green salad.

Why this helps

Comfort food that covers your calcium

Between the cheddar and the Greek yogurt, each serving delivers over a quarter of your daily calcium alongside 22g of protein. The broccoli brings more vitamin C than an orange per serving — which, as a bonus, helps your body absorb the iron in the quinoa.

All about ProteinAll about CalciumAll about Vitamin CAll about Fiber

Nutrition facts

per serving · % DV
  • Calories 371 kcal19%
  • Protein 22g44%
  • Total Carbohydrate 35g13%
  • Dietary Fiber 6g21%
  • Total Sugars 3g6%
  • Total Fat 17g22%
  • Sodium 297mg13%

Vitamins & minerals

  • Iron 2.9mg16%
  • Calcium 355mg27%
  • Magnesium 109mg26%
  • Potassium 708mg15%
  • Vitamin C 113mg126%
  • Folate 143mcg36%
  • Zinc 3.1mg28%

*Percent Daily Values are based on a 2,000 calorie diet. Values are per serving (recipe makes 4).

Nutrition is an estimate calculated from USDA FoodData Central ingredient data and may vary by ingredient brand, preparation, and portion size.

Questions, answered

Can I use frozen broccoli?
Yes — thaw it fully and squeeze out excess water first, or the bake goes soggy. It will not be quite as vibrant but tastes the same.
Can I make it ahead?
Assemble the whole dish up to a day ahead, cover and refrigerate, then bake adding 5–10 minutes. It also reheats well for 3 days.
Is it freezer-friendly?
Yes. Bake, cool, portion and freeze up to 2 months. Reheat covered at 180°C (350°F) until steaming.
Can I swap the quinoa?
Cooked brown rice or cauliflower rice both work. Cauliflower rice drops the carbs significantly for a lighter, lower-carb version.
My bake was watery — why?
Usually under-baked or unrested. Bake until the center is fully set (no jiggle) and always rest 10 minutes before slicing.
Can I make it dairy-free?
Use a dairy-free cheddar and coconut yogurt. The texture is slightly less rich but still slices well thanks to the eggs.
What cheddar is best?
A mature, flavorful cheddar — you taste more of it, so you can use less. Pre-grated cheese melts poorly due to anti-caking starch; grate your own.
Can I add chicken?
Stir in 200g of shredded cooked chicken with the broccoli for an extra 8g of protein per serving.

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