Broccoli Quinoa Casserole with Panko

Instructions:

1. Heat olive oil in the saucepan over medium heat. Add quinoa and stir for 2-3 minutes until it smells nutty and looks slightly golden.
2. Stir in the vegetable broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
4. In a large mixing bowl, whisk together the Greek yogurt, milk, minced garlic, onion powder, smoked paprika, and shredded cheddar until smooth.
5. Gently fold the cooked quinoa and raw broccoli florets into the sauce. Stir until every piece of broccoli is coated in the creamy mixture.
6. Pour the mixture into the greased 8x8 inch baking dish, smoothing the top with a spatula.
7. Mix the Panko, Parmesan, and melted butter in a small bowl. Sprinkle evenly over the top of the casserole.
8. Place in a preheated oven at 400°F (200°C) and bake for 15-20 minutes until the edges are bubbling and the topping is golden brown.