Tuesday, December 9, 2014
Cheesy Broccoli Quinoa Casserole
I made this when we were in NY. Gabe was going out with his friend Andy for dinner and I knew this would be the perfect meal for me. Max didn't care for the tiny bit I gave him but he did love the cheese!
Love the red quinoa so I used that and in place of the shape cheddar I used a Mexican blend.
Recipe adapted from The Novice Chef
2 cups water
1 cup quinoa pinch of salt
2 tablespoons unsalted butter
2 tablespoons cornstarch
1 large onion, diced
3 cloves garlic, minced
1/4 to 1/2 teaspoon cayenne pepper (depending on your heat tolerance)
1/2 teaspoon ground mustard
1 cup 2% milk
1/4 cup fat free half & half
1 1/2 cups shredded sharp cheddar cheese
salt and pepper, to taste
2 heaping cups steamed broccoli (can also boil & drain broccoli)
1/3 cup grated parmesan cheese
Preheat oven to 400°F. I heated my oven to 375 degrees
Grease a 9x9 baking dish and set aside or as you can see I used my oval dish.
Bring water or broth to a boil in a small saucepan and add the quinoa and salt if using the salt. Lower the heat to medium-low and continue to cook with the cover on the saucepan. Cook for 18-20 minutes, or until water is absorbed. Fluff it up with a fork and it set aside.
When the quinoa is cooking, melt the butter. Whisk in cornstarch, cook for 30 seconds. Add the onion and garlic and sauté for 5 minutes . Stir in the mustard and cayenne pepper and cook for 30 seconds more.
Slowly whisk in the cold milk and half & half. Simmer for 7-9 minutes, until thickened. Remove from heat and stir in cheddar cheese, stirring until completely melted. Toss the cooked quinoa/broccoli and make sure the combination is covered with the sauce. Add to the prepared baking dish and top with parmesan cheese.
Bake for 20-25 minutes, or until the top is slightly browned. Serve immediately.