This vegan quinoa and broccoli casserole is so creamy, tasty, healthy, gluten-free and super easy to make. We recently tried quinoa and we fall in love with this gorgeous pseudocereal.
Quinoa is an excellent source of protein and contains the eight essential amino acids, so it’s a perfect food for vegans and vegetarians. It’s gluten-free, has a low glycemic index, it’s also high in fiber, it regulates cholesterol levels, prevent constipation and it’s rich in essential fatty acids (omega 3 and omega 6), potassium, calcium, phosphorus, iron, zinc, magnesium and vitamins B and E.
There are many ways to prepare quinoa, but this recipe is amazing. It’s so easy, but we’ll share with you simpler recipes with quinoa. You can also eat quinoa in a salad, so it can be a great alternative to couscous or pasta salads, especially if they are made with white and refined wheat.
To make this recipe we’ve used vegetable broth with red cabbage, so the broth and the sauce were purple. If you don’t want to use vegetable broth, you can use water, but the broth gives much more flavor. It’s up to you!
This sauce is gluten-free because we’ve used rice flour. You can use another kind of flour, but probably you should add more or less milk, because each type of flour behaves in a different way.
We eat broccoli almost every week because it’s very healthy, it’s rich in calcium, iron and zinc (among other nutrients) and has anticancer properties. In this recipe we’ve boiled the broccoli one or two minutes, that’s why it has this beautiful and bright green color. If you like the broccoli more soft, you need to boil it more time or you can also steam it.
If you haven’t tried quinoa yet you need to try it! It’s wholesome, light, perfect for dieting and especially because it’s so delectable! This vegan quinoa and broccoli casserole is the perfect meal, it’s simple and the ingredients are really easy to get, but you can use other vegetables or you can add more ingredients too. You should incorporate quinoa in your diet, you will not regret!
- 2 cups vegetable broth (500 milliliters)
- 1 cup almond milk (250 milliliters)
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon nutmeg
- ½ cup rice flour (90 grams)
- 1,8 ounces or 50 grams of dried tomatoes
- 3 cups of broccoli (250 grams)
- 1 cup water (250 milliliters)
- 1 cup quinoa (200 grams)
- 1 teaspoon nutritional yeast
- Salt to taste (optional) *
- Preheat the oven to 200 ºC or 390 F
- Pour the vegetable broth and 1/2 cup of almond milk (125 milliliters) in a saucepan, bring them to boil.
- Place in a bowl the other 1/2 cup almond milk, the spices and the flour. Stir until all ingredients are blended and add the mixture to the saucepan. Stir with a whisk or wooden spoon until the sauce thickens.
- In another bowl, add a cup of water (250 milliliters), the sauce, quinoa and nutritional yeast. Stir and pour the mixture into a baking dish (greased with oil). Bake for 30 minutes.
- To hydrate the dried tomatoes, boil water in a saucepan, remove from the heat and add the dried tomatoes. Let stand 20 minutes and drain the tomatoes.
- Place the broccoli in boiling water for 1 or 2 minutes and run under cold water. Set aside.
- Remove the casserole from the oven and add the shredded dried tomatoes and broccoli and bake for another 5 minutes.
* We haven’t added salt because the vegetable broth, spices and dried tomatoes have a lot of flavor, but if you want, you can add some salt to the sauce or broccoli.
** Recipe adapted from Pinch of Yum.
- Serving Size: 1/4 of the recipe
- Calories: 313
- Sugar: 3.5 g
- Sodium: 83.2 mg
- Fat: 4.4 g
- Carbohydrates: 57.7 g
- Fiber: 6.6 g
- Protein: 11.3 g