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Cheesy Pesto Broccoli Quinoa Casserole
Ingredients
  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. broccoli florets
  • 1 cup chopped yellow onion
  • 1 tsp. kosher salt, divided
  • 1 cup dry (uncooked) quinoa
  • 2 cups water or lower-sodium vegetable broth
  • 1 cup milk of choice (I suggest whole milk or unsweetened cashew milk)
  • ½ cup plain whole-milk Greek yogurt
  • 1 cup shredded mozzarella or white cheddar cheese, divided
  • ½ cup grated Parmesan cheese
  • ¼ cup prepared pesto (I use DeLallo brand)
  • 1 tsp. garlic powder
  • ¾ tsp. black pepper
  • Pinch red pepper flakes (optional)
  • ¼ cup pine nuts
  • Optional garnish: chopped fresh basil leaves
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