Gluten Free Broccoli Quinoa Cheese Casserole

This easy to make gluten free casserole is ideal for cool windy nights. Comfort food is the word when making this delicious recipe. The combination of broccoli quinoa, corn and cheese, topped with lean bacon makes this into an outstanding weeknight meal

Quinoa and broccoli are well known for their health benefits making this delicious dish healthy and satisfying. Serve this broccoli and quinoa cheese casserole with one of our healthy crispy salads or as a side with chicken or pork. This casserole can be made a day in advance, just pop in the oven when ready, allowing ten minutes longer for baking


½ cup uncooked quinoa
6 cups small broccoli florets
8 oz. cream cheese
1 cup buttermilk
1 garlic clove, minced
1 tsp. basil
1 cup fresh or frozen corn kernels
Sea salt and freshly ground black pepper to taste
¾ cup shredded mozzarella cheese
4 slices lean gluten free bacon, roughly chopped (if you can't get lean bacon, remove some of the fat)


Preheat oven to 375 F
In a small pot add quinoa with ¾ cups of water and a pinch of salt. Cover and cook over medium-low heat for 10 minutes. Set aside
While the quinoa is cooking, steam broccoli until crisp-tender, about 5 minutes. Set aside
Add cream cheese, buttermilk, garlic and basil into a large saucepan and cook until the cheese starts to bubble. Season with salt and pepper, add corn and cook for another minute. Remove from the heat and add quinoa, broccoli and ¼ cup of mozzarella cheese. Stir to combine
Spoon into lightly greased 2-qt. casserole dish. Top with shredded cheese and bacon. Cover and bake for 20 minutes. Increase the heat to 400 F and bake 15 more minutes or until cheese starts to golden. Cool for 10 minutes before serving

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