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Tuesday, September 1, 2015

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Kelly Mike - Tuesday, September 01, 2015


  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup broccoli florets
  • 1 cup carrot coins
  • 1 cup zucchini or yellow squash, chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 4 ounces grated Gruyere cheese
  • 4 ounces grated cheddar cheese, divided
  • salt and pepper, to taste


  1. Add the quinoa, water, onion powder, and garlic powder to a small sauce pan and bring to a boil over medium heat. Reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Place quinoa in a large mixing bowl.
  2. While the quinoa is cooking, steam the vegetables for 10 minutes or until tender crisp. Add to the bowl with the quinoa.
  3. Melt the butter in a small sauce pan. Whisk in the flour and continue cooking and whisking for 2 minutes.
  4. Slowly pour in the milk, whisking constantly, and continue cooking until thickened, about 3 minutes.
  5. Remove from the heat and stir in the Gruyere and 2 ounces of the cheddar. Whisk until smooth and melted.
  6. Pour the cheese sauce over the quinoa and vegetables and stir to combine. Taste and add salt and pepper as needed.
  7. Pour into a greased 2 quart casserole dish. Top with the remaining cheddar. Bake at 350 degrees for 15 minutes.


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