In a medium saucepan, bring 2 cups of vegetable or chicken broth to a boil. Add 1 cup of rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes.

Preheat your oven to 400°F (200°C) and prepare a baking sheet and a medium casserole dish with nonstick spray.

Toss 1 pound of broccoli florets with 2 tablespoons of olive oil, salt, and pepper. Spread on the baking sheet and roast for about 15-20 minutes.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Sauté 1 small finely diced yellow onion, 3 diced carrots, and 1 teaspoon minced garlic for about 5-7 minutes.

Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and cook for an additional 1-2 minutes. Gradually whisk in remaining broth and 1 cup of non-fat milk and stir until thickened.

Stir in cooked quinoa, drained cannellini beans, and roasted broccoli into the cheese sauce.

Remove from heat and mix in 1 cup of plain nonfat Greek yogurt and 1 and 1/2 cups of your chosen cheese blend.

Transfer the mixture to the prepared casserole dish and top with remaining 3/4 cup shredded cheese and breadcrumbs.

Bake in preheated oven at 350°F (175°C) for about 15 minutes, then switch to broil for 3-4 minutes.

Let the casserole rest for a few minutes before serving.