Posted in Recipes on 15.10.2019
Quinoa and Tenderstem Broccoli Bake
prep: 15 mins / cook: 55 mins / inactive: 0 mins / total: 1 hour 10 mins / quantity: 2-4 portions Print recipe?
Looking for an easy week night meal that’s hearty, warming and delicious? Try this quinoa and broccoli bake that’s packed full of veggies, protein and flavour!
Because just like that it was autumn. Not that I’m complaining as autumn is my very favouritest season. Chilly dog walks, thick jumpers, fuzzy socks, hot chocolate and bowls of warm and deliciously filling comfort food like this broccoli bake fresh from the oven.
And it’s just what you want when you need something quick and tasty as this couldn’t be simpler. I also tried so hard to make this a one dish meal but not par-boiling the broccoli before putting it in the dish is a bad idea. So don’t be tempted to skip that step. I tried and failed at that already for you 😉
I thought the liquid that you use would also cook the broccoli. Nu-uh. All you get is tough, woody stalks in an otherwise soft textured dish and it’s NOT a nice combination. At all.
You can layer up the ingredients into the dish in pretty much any order you like. It all cooks together to become one unctuous rustic mess anyway!
We’ve got:
- Veggies – broccoli, spring onions and peppers.
- Lentils – for tonnes of flavour and protein oomph.
- Quinoa – healthy as healthy can be. Filling too.
- Liquid stuff – veg stock to fluff up the quinoa, plant milk (I used oat) for a touch of creaminess.
- For flavour – pesto, mustard, vegan cheese.
One thing you won’t want to forget for this broccoli bake though is the oaty crumble topping. This goes all lovely and crisp and gives a wonderful crunchy contrast to the vegetable casserole underneath.
Craving more comfort food? Here are a few of our favourites:
- Teriyaki Baked Tofu
- The Best Vegetarian Lasagne (which also happens to be vegan)
- Vegan Vegetable Bake (a tried and tested favourite from lots of our readers!)
- Vegan Shepherd’s Pie
- Tomato Pearl Barley Risotto
Do you have autumn and winter favourite dishes that you make time and time again? I love having a pot of something bubbling away to be devoured later with a thick hunk of home-made bread!
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Quinoa and Tenderstem Broccoli Bake
prep: 15 mins / cook: 55 mins / inactive: 0 mins / total: 1 hour 10 mins / quantity: 2-4 portions
Ingredients
Broccoli Bake:
- 10 stalks (220g) tenderstem broccoli
- 1 tblsp vegan spread or softened butter
- 1/2 red pepper – roughly diced
- 8 spring onions – thinly sliced
- 1 cup (200g) uncooked Hodmedods two colour quinoa
- 1 + 1/2 cups (300g) cooked Hodmedods olive green lentils (see note)
- 1 cup (85g) vegan cheddar style cheese – grated
- 2 cups (500ml) vegetable stock
- 1 cup (250ml) unsweetened plant milk – I used oat milk
- 2-3 tblsp vegan pesto
- 2 tsp wholegrain mustard
- large pinch salt and a few good grinds of pepper
Oaty Crumble:
- 1 cup (100g) Hodmedods jumbo oats
- 2 tblsp nutritional yeast
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp dried oregano
Instructions
- Cook the broccoli in boiling water for 4-5 minutes until just starting to soften. Drain
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and generously butter the base and sides of a 12 x 8 inch (30 x 21 cm) ovenproof dish
- Lay the broccoli across the base of the dish and scatter over the chopped pepper and spring onions
- Add the quinoa, lentils and grated cheese
- Whisk together the stock, milk, pesto, mustard, salt and pepper and pour into the dish
- Bake for 15 minutes
- While it's baking, stir together all the ingredients for the oat crumble
- Carefully remove the dish from the oven and evenly scatter over the crumble mixture
- Return to the oven and bake for a further 30-35 minutes until the quinoa is cooked and fluffy
Notes
- To cook the lentils, rinse then cover with water, bring to the boil and simmer for 20-25 minutes until plump and soft
Some products I used in today's post...
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Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
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