Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Bring the vegetable stock to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
3. Slice broccoli into bite sized pieces. Toss broccoli on sheet pan with 2 tablespoons olive oil and sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
4. Reduce the oven heat to 350 degrees. Add the salt and pepper to the pot of quinoa, and stir to combine. Set aside ¾ cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
5. Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.
6. Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.