Description
A warm, creamy twist on a classic favorite, combining quinoa and a rich cheese sauce for a nutritious and comforting dish.
Ingredients
Scale
- 2 cups quinoa (rinsed)
- 2 1/4 cups vegetable broth (or chicken broth)
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons butter
- 2 tablespoons organic cornstarch (or arrowroot powder)
- 2 cloves garlic (minced)
- 2 1/2 cups milk
- 3/4 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 12 ounces sharp cheddar cheese (grated)
- 6 ounces Colby cheese (grated)
- 3 ounces gluten-free breadcrumbs
Instructions
- Preheat your oven to 350°F. Spray a 2-quart casserole dish with olive oil.
- Combine the rinsed quinoa, broth, sea salt, and pepper in a medium saucepan. Bring it to a boil, then reduce to low, cover, and simmer for about 15 minutes.
- Melt the butter in a large skillet over medium heat. Whisk in the cornstarch and cook for about 1 minute.
- Add the minced garlic and cook for another minute until fragrant.
- Whisk in the milk gradually, stirring until smooth. Bring to a gentle simmer, then add the dry mustard and cayenne pepper.
- Stir in the grated cheeses and let them melt into a velvety sauce.
- Fluff the cooked quinoa with a fork and gently fold it into the cheese sauce.
- Pour the mixture into the prepared casserole dish and sprinkle the breadcrumbs over the top.
- Bake for 25-30 minutes until bubbling and golden. Let it rest briefly before serving.
Notes
Feel free to customize with roasted vegetables, proteins, or different cheese blends. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg