In a saucepan, combine vegetable or chicken broth and rinsed quinoa over medium heat. Bring to a boil, cover, and simmer on low for 15 minutes until fluffy. Fluff the quinoa with a fork and set aside.

Set your oven to 400°F. Prepare your baking sheets and casserole dish by spraying them with nonstick cooking spray.

Toss the broccoli florets with extra virgin olive oil, kosher salt, and pepper. Roast in the preheated oven for about 10 minutes, toss, then roast for an additional 5-10 minutes until they are crisp and nicely browned.

In a Dutch oven, heat a drizzle of olive oil over medium heat. Sauté diced onion and carrots until softened. Add minced garlic, sprinkle in the flour, and cook for 1-2 minutes until golden. Gradually whisk in the broth and non-fat milk, simmering until thickened.

Stir in dried oregano and cayenne pepper, then mix in the fluffed quinoa, rinsed cannellini beans, and roasted broccoli. Taste and adjust seasoning as needed. Gently fold in Greek yogurt and shredded cheese until well combined.

Pour the mixture into the prepared casserole dish, topping with remaining cheese. Bake in the oven at 350°F for 15 minutes, then broil for 3-4 minutes until the top is golden and bubbly.

Remove from the oven and let the casserole sit for 5 minutes before serving. Garnish with chopped fresh herbs.