Broccoli Quinoa Casserole | Recipe Cart | Recipe Cart

Ingredients

• 3 cups low sodium vegetable broth or low sodium chicken broth (divided)
• 1 cup uncooked quinoa
• 3 tablespoons extra virgin olive oil (divided, plus additional as needed)
• 1 pound chopped broccoli florets (about 4 broccoli crowns (a little over or under is fine))
• 1 1/2 teaspoons kosher salt (divided)
• ½ teaspoon black pepper (divided)
• 1 small yellow onion (chopped)
• 3 medium carrots (cut into 1/4 to 1/3-inch dice)
• 1 teaspoon minced garlic (about 2 cloves)
• 1 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper (optional)
• 2 tablespoons all purpose flour
• 1 cup non-fat milk
• 1 cup plain nonfat Greek yogurt
• 3/4 cup freshly grated mozzarella (fontina, or provolone cheese — divided)
• 3/4 cup freshly grated sharp cheddar cheese (divided)
• 1 15-ounce can cannellini beans (rinsed and drained)
• Chopped fresh herbs (such as parsley, basil, dill, or thyme — for serving)