Makes: 8 servings
1 cup quinoa
2 cups chicken broth
1 clove garlic, minced
1 tbsp olive oil
1 tbsp butter (or butter substitute)
1 tbsp flour
1 1/2 cups milk
1 egg
1 cup shredded cheddar cheese, plus 1/4 cup for topping
4 scallions, chopped
3 large heads of broccoli
1/4 tsp salt
1/4 tsp pepper
2 tbsp Parmesan cheese
2 tbsp panko bread crumbs
- Rinse the broccoli then cut it into bite sized pieces. Set aside.
- Rinse the dry quinoa in a fine mesh strainer in some cold water. Transfer the quinoa to a small sauce pan, add the chicken broth, then cover and bring to a boil over high heat.
- Bring the heat down to low and simmer for 15 - 20 minutes until all of the water is absorbed.
- While the quinoa is cooking, make the cheese sauce. Add the garlic, olive oil, and butter to a saute pan. Cook over medium heat until the garlic is fragrant.
- Add the flour to the sauteed garlic and continue to cook another 2 minutes over medium heat until the flour turns a pale golden brown.
- Whisk together the milk and egg.
- Now, add the milk mixture to the pan and continue stirring constantly until the milk starts to bubble and thicken, about 5 - 7 minutes.
- Remove the sauce from the heat and stir in the 1 cup of cheddar cheese until the cheese is melted. Add the salt and pepper to the cheese sauce.
- In a large mixing bowl, mix together the quinoa, broccoli, scallions, and cheese sauce.
- Transfer the mixture to a lightly greased baking dish such as a brownie pan.
- Top with 1/4 cup of cheddar cheese, then the Parmesan cheese, then the panko. Spray the top with a little bit of spray oil. This will help the casserole to brown.
- Bake at 400° F for 20 minutes.
This pairs really well with chicken, fish, pork chops, or steak. It's even great by itself for lunch!
