Cook the Quinoa: In a medium saucepan, combine 1 cup of rinsed uncooked quinoa with 2 cups of vegetable or chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed. Fluff quinoa and set aside.

Prepare the Broccoli: Preheat oven to 400°F (200°C). Toss 4 cups of fresh broccoli florets with olive oil, kosher salt, and black pepper. Roast for 15-20 minutes until tender and slightly crispy.

Make the Cheese Sauce: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of diced onions, 1 cup of grated carrots, and 2 cloves of minced garlic. Sauté for about 5 minutes. Sprinkle in 2 tablespoons of all-purpose flour, stir, and cook for another minute before gradually whisking in 2 cups of non-fat milk and 1 cup of vegetable broth. Simmer until thickened, about 5 minutes.

Combine the Ingredients: Add the fluffy quinoa, 1 can of drained cannellini beans, and roasted broccoli into the cheese sauce. Stir in 1 cup of shredded cheese and ½ cup of plain nonfat Greek yogurt if desired.

Assemble and Bake the Casserole: Preheat oven to 350°F (175°C). Grease a baking dish and transfer the quinoa mixture, spreading evenly. Top with remaining cheese and breadcrumbs. Bake for about 15 minutes until heated through and bubbly.

Broil for a Golden Finish: Switch to broil setting and place casserole under broiler for 3-4 minutes until golden. Keep a close eye on it.

Serve and Enjoy: Garnish with chopped parsley or chives if desired. Serve warm alongside a light salad or garlic bread.