“Cheesy” Broccoli & Quinoa Casserole (Vegan)


This nutritious, quick & easy to prepare recipe makes 4 servings and takes less than an hour from start to finish! It seems like it would work wonders as a ‘comfort food’ for the upcoming cooler season. Try it and please share your thoughts if you do!

This recipe was created by Detoxinista.com.


1 cup cooked mashed sweet potato

1.5 cups water

¼ cup nutritional yeast

2 teaspoons salt

1 teaspoon onion powder

½ teaspoon chili powder

1 cup dry quinoa, rinsed

2 cups water

1 teaspoon coconut oil

½ yellow onion, chopped

5 cups broccoli florets


Preheat oven to 350F.

Bring the quinoa and water to a boil, in a small saucepan over high heat.

Cover and reduce the heat to low for 15 minutes, until the quinoa is tender and the moisture has been absorbed.

Fluff with a fork and set aside.

Saute the chopped onion in a large pan (preferably with a lid) in the coconut oil until tender (5 mins)

Add in the broccoli florets and a splash of water to prevent sticking, then cover the pan and steam for about 10 minutes, or until the broccoli is fork-tender.

Blend the first 6 ingredients in a blender until completely smooth and creamy (Cheese Sauce)

Add sauteed onion and broccoli to the cooked quinoa, pour over the cheese sauce and mix well. Adjust any seasonings to taste, then use the back of a large spoon to smooth the top.

Bake at 350F for 30 minutes, or until bubbly hot! Serve immediately, and store any leftovers in the fridge for up to 3 days.



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