Alton Brown Quinoa Casserole Recipe

This creamy, cheesy Alton Brown Quinoa Casserole is made with nutty quinoa, sharp cheddar, and fresh broccoli, and ready in about 1 hour and 40 minutes. The hero moment arrives when the rich cheese sauce bubbles up through the tender grains, creating a golden, crispy crust that smells incredible. I love how this dish transforms simple pantry staples into a comforting meal that feels both wholesome and indulgent.

Why This Classic Works

I have made plenty of casseroles that end up as mushy, indistinct piles of food, but this version is different because it treats the quinoa with respect. By boiling the quinoa separately in stock before combining it with the sauce, you ensure the grains stay fluffy and distinct rather than turning into paste. It’s a small extra step that completely changes the texture of the final dish.

Another lesson I learned making this was the importance of the “tempered” egg in the sauce. Whisking hot liquid into the egg before adding it back to the pan prevents it from scrambling, creating a silky, custard-like consistency that binds the broccoli and mushrooms perfectly. It turns a standard weeknight bake into something that feels like a restaurant-quality gratin.

Alton Brown Quinoa Casserole Ingredients

• 1 1/2 cups quinoa, rinsed thoroughly
• 3 cups chicken or vegetable stock
• 3 teaspoons kosher salt, divided
• 12 ounces broccoli florets, chopped into small pieces
• 8 ounces button or cremini mushrooms, sliced
• 4 tablespoons unsalted butter, divided
• 1/2 large onion, diced
• 1 tablespoon dry mustard
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground white pepper
• 3 cups half-and-half
• 1 large egg
• 16 ounces sharp Cheddar cheese, grated
• 1/2 cup mayonnaise

How To Make Alton Brown Quinoa Casserole

1. Cook the Quinoa: Place the rinsed quinoa, chicken stock, and 2 teaspoons of the salt in a medium saucepan. Bring to a boil over high heat, then reduce strictly to low, cover, and simmer for 15 minutes. About 5 minutes before the time is up, add the chopped broccoli right on top of the quinoa and replace the lid to steam it.
2. Sauté Mushrooms: While the grains cook, heat a large sauté pan over high heat with the sliced mushrooms and 1/3 cup of water. Cook for 2 to 3 minutes until the mushrooms collapse and the water evaporates. Add 2 tablespoons of butter and continue cooking until they are browned, then transfer them to a large mixing bowl.
3. Make the Base: In the same pan, add the remaining 2 tablespoons of butter, the diced onion, and the remaining 1 teaspoon of salt. Reduce heat to low and sweat the onions for about 5 minutes until translucent. Stir in the dry mustard, smoked paprika, black pepper, cayenne, and white pepper, cooking for 1 minute until fragrant.
4. Build the Sauce: Pour the half-and-half into the pan with the onions and heat until warm. In a small bowl, whisk the egg, then slowly whisk in 1 cup of the hot half-and-half liquid to temper it. Pour the tempered egg mixture back into the pan, whisking constantly.
5. Add Cheese: Stir in the grated cheddar cheese until fully melted and smooth.
6. Combine Ingredients: Add the cooked quinoa and broccoli mixture, the mayonnaise, and the cheese sauce into the large bowl with the browned mushrooms. Stir everything gently until well combined.
7. Bake: Pour the mixture into an ungreased 9×13-inch baking dish. Bake at 350°F for 45 minutes, or until the casserole is set and the top is just beginning to brown (internal temperature should be around 205°F).
8. Cool: Let the casserole cool for at least 10 minutes before serving to allow the sauce to set.

Recipe Tips

Rinse the Quinoa: Quinoa has a natural coating called saponin that can taste soapy or bitter. Even if the package says “pre-rinsed,” give it a thorough rinse in a fine-mesh sieve under cold water until the water runs clear to ensure the best flavor.

Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. For a velvety sauce like this one, buy a block of sharp cheddar and grate it yourself; the difference in texture is massive.

Don’t Skip Tempering: It might be tempting to just dump the egg into the sauce, but you will end up with scrambled egg bits. Taking thirty seconds to temper the egg with hot liquid guarantees a smooth, cohesive binder for your casserole.

What To Serve With Quinoa Casserole

This casserole is rich and protein-heavy, so it pairs beautifully with a simple roasted chicken or grilled pork chops to balance the meal. A crisp green salad with a sharp vinaigrette also works wonders to cut through the creaminess of the cheese sauce.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. You can also freeze individual portions for up to a month; just thaw them overnight in the fridge before reheating in the oven or microwave.

FAQs

Can I use milk instead of half-and-half?
You can, but the sauce will be thinner and less rich. If you use whole milk, consider adding a tablespoon of flour to the onion mixture to help thicken it slightly.

Is this recipe gluten-free?
Yes, as long as you double-check that your chicken stock and mayonnaise are certified gluten-free. Quinoa is naturally gluten-free.

Can I make this ahead of time?
Yes, you can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it goes into the oven cold.

Nutrition

• Calories: 600
• Total Fat: 42g
• Saturated Fat: 22g
• Cholesterol: 135mg
• Sodium: 1100mg
• Total Carbohydrate: 32g
• Protein: 22g

Try More Recipes:

• Alton Brown Sweet Potato Casserole Recipe
• Alton Brown Green Bean Casserole Recipe
• Alton Brown Sweet Potato Waffles Recipe