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Broccoli & Quinoa Casserole
Ingredients
  • 2 cups water
  • 1 cup quinoa
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt, divided
  • 4 cups small broccoli florets and chopped stems
  • 1 (15.5 ounce) can no-salt-added cannellini beans, rinsed
  • 1 cup whole milk
  • 1 cup whole-milk plain strained yogurt, such as Greek or skyr
  • 2 tablespoons chopped fresh thyme, plus more for garnish
  • 3 cloves garlic, finely chopped
  • ¾ teaspoon ground pepper
  • ½ teaspoon onion powder
  • 2 cups shredded fontina cheese, divided
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