Preheat oven to 400° F. Lightly grease a baking dish with vegetable oil.
While oven is preheating, add olive oil to a medium size pot and heat over medium heat. When oil is hot, add onion and garlic. Season to taste with salt and pepper.
Cook, stirring occasionally, until the vegetables become slightly soft and fragrant, approximately 4-5 minutes.
Add quinoa and dried dill, mix well. Toast the quinoa for 2-3 minutes.
Pour in vegetable broth and bring to a boil. Once boiling, immediately reduce the heat to medium-low and cover with a lid. Let the quinoa simmer for 12 minutes. Remove from heat and allow to sit, covered, for another 5 minutes.
Uncover and add broccoli florets. Mix well.
Add heavy cream and white cheddar. Stir until cheese has melted and mixture is nice and creamy. Taste and adjust seasonings if required.
Pour the quinoa mixture into the prepared casserole dish and set aside.
In a small bowl, whisk together the breadcrumbs, butter, and parmesan, Sprinkle the mixture over the casserole and bake until golden brown and bubbly, approximately 10-15 minutes.
Sprinkle with fresh parsley. Enjoy!
