Quinoa Macaroni and "Cheese" Casserole

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 4 servings


  • Oven
  • Stove


  • 1 1/2 cups quinoa
  • 1 1/2 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 1 1/2 cups water
  • 1 cup onions chopped
  • 3 cloves garlic minced
  • 1 tbsp olive oil extra virgin
  • 1 bunch broccoli diced small
  • 1 large tomato diced
  • 1 tbsp flour no bleached flour
  • 3/4 cup soy milk NO SODIUM BENZOATE
  • 1 cup plant-based cheese shredded
  • 1/2 tsp parsley
  • 1 cup bread crumbs seasoned


  • Preheat the oven to 350 degrees.
  • In a medium saucepan with a lid, bring the quinoa, vegetable broth and water to a slow simmer. Cover and let cook for 15 minutes or until liquid has been absorbed.
  • In a medium skillet, saut√© onions and garlic in the olive oil until onions are soft. Add in the broccoli and tomatoes. Stir frequently and heat through.
  • Add in the flour to coat the broccoli and tomatoes, then mix in the soy milk. Stir constantly to keep flour from sticking until sauce has thickened.
  • Add in the quinoa to the broccoli mixture and half of the plant-based cheese in a large casserole dish. Sprinkle the remaining cheese, bread crumbs, and parsley over the top.
  • Bake for 10-12 minutes or until cheese is melted and bread crumbs are toasted.

My Notes

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