Go Back
Cheesy Broccoli and Quinoa Casserole (Gluten-Free)
Print

Cheesy Broccoli and Quinoa Casserole (Gluten-Free)

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 servings
Calories 308kcal
Author Lauren Goslin

Ingredients

  • 1 c. uncooked quinoa
  • 4 c. broccoli chopped into bite-size florets
  • 1/2 red onion chopped into bite-size pieces
  • 1 c. chickpeas cooked
  • 2 T. coconut oil melted
  • 1 1/2 t. dried oregano
  • 1/2 t. sea salt
  • pepper to taste
  • 3 eggs
  • 1/2 c. milk or your choice broth, or water
  • 1 1/2 c. cheddar cheese
  • 1 c. kale lightly packed and shredded
  • 1 large tomato sliced thinly
  • 6 T. grated parmesan
  • salt and pepper to taste

Instructions

  • Cook your quinoa according to package directions.
  • Preheat the oven to 400 degrees.
  • Toss the broccoli, onion, and chickpeas with the oil, oregano, 1/2 teaspoon salt, and a bit of pepper.
  • Spread the mix onto a parchment paper-lined baking sheet.
  • Bake 30 minutes, stirring once.
  • Oil a 9 x 13 inch baking dish.
  • In a large bowl, lightly beat the eggs, and add in the milk, broth, or water, cheddar cheese, and kale.
  • Mix well.
  • Once the vegetables and beans are done roasting, mix them with the quinoa and the egg mix until well combined.
  • Pour the entire mixture into the 9 x 13 baking dish and spread evenly.
  • Top the casserole with the tomato slices and then with the grated parmesan.
  • Bake for another 25-30 minutes, until top is golden.
  • Enjoy!

Notes

Nutrition facts are based on using water and one ounce of grated parmesan. WW points (new system): 8

Nutrition

Serving: 1g | Calories: 308kcal | Carbohydrates: 31g | Protein: 16.1g | Fat: 14.1g | Saturated Fat: 7.8g | Polyunsaturated Fat: 6.3g | Cholesterol: 77mg | Sodium: 297mg | Fiber: 6.8g | Sugar: 4.1g