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brussels sprouts quinoa casserole

Brussels Sprouts Quinoa Casserole

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large saucepan
  • 1 large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Wooden spoon
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 aluminum foil sheet

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups low-sodium vegetable broth
  • 1 1/2 pounds Brussels sprouts trimmed and halved
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 cup cremini mushrooms sliced
  • 1 cup shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup milk warmed
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 375°F (190°C) and grease the 9x13-inch baking dish.
  • Combine rinsed quinoa and vegetable broth in a saucepan, bring to a boil, reduce to low, cover, and simmer until fluffy, 15 minutes.
  • Heat olive oil in a large skillet over medium-high, add Brussels sprouts cut-side down, and sear until browned, 4 to 5 minutes.
  • Add onion and mushrooms to the skillet, cook until softened, 4 minutes, then stir in garlic for 30 seconds.
  • In the same skillet, push vegetables to the sides, melt butter in the center, whisk in flour, and cook 1 minute to form a roux.
  • Gradually whisk in warm milk, stirring until smooth and slightly thickened, 2 to 3 minutes.
  • Remove from heat and whisk in Greek yogurt, Dijon, smoked paprika, thyme, red pepper flakes, salt, and black pepper.
  • Fold cooked quinoa and half of the Gruyère into the skillet mixture until evenly combined.
  • Transfer the mixture to the prepared baking dish and top with remaining Gruyère and the Parmesan.
  • Toss panko with a drizzle of olive oil, sprinkle over the top, and cover the dish loosely with foil.
  • Bake covered for 20 minutes, then remove foil and bake until golden and bubbly, 10 to 12 minutes more.
  • Let the casserole rest 5 minutes, garnish with parsley, and serve warm.

Notes

Rinse quinoa well to remove bitterness and avoid overcooking it so the grains stay distinct in the casserole. For extra flavor, sear Brussels sprouts deeply; a good brown crust adds sweetness that balances their natural bitterness. You can swap Gruyère for cheddar or fontina, and use chicken broth if not vegetarian. If making ahead, assemble through step 10 and refrigerate up to 24 hours, adding 10 minutes to the covered bake time. For a gluten-free version, replace flour with 1 tablespoon cornstarch whisked into the warm milk and use gluten-free panko. A squeeze of lemon over servings brightens the dish, and toasted nuts like sliced almonds or walnuts add crunch.
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