Cheesy Broccoli Quinoa Casserole
Cheesy, filling, and oh so comforting. Satisfy everyone with this cheesy quinoa casserole.
INGREDIENTS (Serves 10-12)
- 1 1/2 cups quinoa, uncooked
- 2 crowns of broccoli, cut into small florets
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 1 small yellow onion, diced
- 2 cups milk (I use 2%)
- 1 clove garlic, minced
- 1 Tbsp spicy brown mustard (I use Creole)
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- 8 oz. sharp cheddar cheese, shredded
DIRECTIONS
- Preheat oven to 400.
- In a medium sauce pan, cook the quinoa in water with a generous pinch of salt, according to package, directions and then set aside.
- In a large pot, add the broccoli and a couple of inches of water.
- Cover the pot, bring to a boil for 1-2 minutes, and then drain and rinse with cold water.
- Return the drained broccoli to the large pot and add the quinoa.
- In a saute pan over medium heat, melt the butter.
- Whisk in the flour, onion, garlic, mustard, cayenne, a generous pinch of salt and black pepper.
- Let cook 1-2 minutes and then slowly add the milk, whisking until the sauce is smooth.
- Let the sauce simmer, reducing the heat if necessary, about 5 minutes until thickened and bubbling.
- Remove from heat, whisk in the cheddar a handful at a time until completely melted.
- Salt and pepper to taste.
- Pour sauce over broccoli-quinoa mixture and toss to coat, mixing well.
- Transfer mixture to a casserole dish and bake 35-30 minutes, until the top is nicely browned. Serve warm.
Recipe from The Brewer & The Baker