the life and times of J T Frey

Quinoa and Broccoli Casserole (Good Eats Style)

Alton Brown is 2 for 2 in the fall 2019 season of Good Eats! I've been looking for more dishes that expand our breadth of proteins and leverage more vegetables. This dish fit the bill perfectly — with a few alterations to match a family of four's appetite.


  • ¾ cup quinoa (rinsed)
  • 1 ½ cup chicken stock
  • 2 tsp kosher salt (in two 1 tsp portions)
  • 1 medium crown broccoli (florets cut and broken into small pieces)
  • 4 oz crimini mushrooms (sliced)
  • 2 tbsp butter (in two 1 tbsp portions)
  • 1 small onion (fine dice)
  • 1 tbsp mustard seed (ground)
  • ½ tsp smoked paprika
  • ¼ tsp black pepper (ground)
  • 1/8 tsp white pepper
  • dash of cayenne pepper (ground)
  • 1 ½ cup half-and-half
  • 1 egg (beaten)
  • 8 oz sharp cheddar cheese (coarse shred)
  • ¼ cup mayonaise
  1. Preheat oven to 380 °F.
  2. Place the quinoa, chicken stock, and 1 tsp salt in a saucepan. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes. After 8 minutes add the broccoli florets on top of the quinoa to cook/steam.
  3. Put a large saute pan over medium heat and add mushrooms and 1/3 c water. When the mushrooms have begun to shrink and the moisture is disappearing, add 1 tbsp butter. Continue to saute until the edges of the mushrooms are well browned. Transfer to a large bowl.
  4. Replace the saute pan over medium head and add 1 tbsp of butter and the onion. Saute until soft and translucent.
  5. Add the ground spices and cook another 1 minute.
  6. Add the half-and-half, stir well, and bring to a near simmer. Temper the beaten egg with the hot mixture, then return the tempered egg mixture to the saute pan. Add the cheese and stir until the cheese is melted and the mixture is thickened.
  7. Pour the quinoa and broccoli, cheese sauce, and mayonaise over the mushrooms and mix well. Transfer to a 8x8 or 9x9 baking dish and bake 40 minutes (or until fully set).
  8. Allow to rest 5 minutes before service.

Written by Jeff Frey on Monday September 23, 2019
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