If you bought quinoa for the ‘pandemic shutdown’ and you’re still staring at it in your pantry, here’s a recipe that you’ll family will love!
Creamy, cheesy, satisfying, high in fiber and best of all is that you can use your rice cooker to prepare the quinoa as a short cut. This recipe makes a giant deep casserole dish (18″ x 10″) full of food that you can share with other family members, safely. Remember, 132 degrees kills the coronavirus, so reheating is always a great idea.
You Will Need:
- 2 cups of quinoa – cover with water in rice cooker so there is an equal amount of quinoa to water. Add in 1 tablespoon of water & general seasoning like Mrs. Dash.
- 18 oz of broccoli (you can use frozen broccoli, frozen spinach or frozen brussel spouts, but make sure to squeeze out the extra water first)
- 2 cups of cheese – I used one cup of mozarella and one cup of cheddar, but you can use what you have on hand
- 1/2 cup of cheese (any) to sprinkle on top
- 1 yellow onion, diced
- 1 cup mushrooms, diced (leave out if you don’t have mushrooms)
- 1/4 cup flour or gluten-free flour
- 4 tablespoons butter
- 1-1/2 cups milk
- salt & pepper
How to Prepare:
Cook quinoa in rice maker. Let cook, but add more water if it gets too dry (keep fluffy)
Boil water and cook broccoli for about 3 minutes and drain, set aside.
In a saute’ pan, cook onion and mushrooms in 1 tablespoon any oil until soft, set aside.
Now you’ll create a roux as a creamy base for this bake. In a large saute’ pan add butter to melt on medium to low heat. Then slowly add flour and stir until incorporated (will be like a paste)
Slowly stir in milk and whisk until paste blends into milk and makes a roux sauce. Turn off heat.
Add cheese and mix lightly just to incorporate.
In a very large mixing bowl, add quinoa, broccoli, onions, mushrooms and mix well. Add pinch of salt and pepper.
Stir in the cheese roux mixture until everything is coated.
Grease your large baking dish with oil or butter, and add the quinoa mixture to the bowl. Sprinkle with additional 1/4 cup of cheese if desired – and add a litttle panko crumbs on top if you have them!
Cover with foil and bake for 25 minutes at 375 degrees. Uncover and bake for another 15 minutes.
