I’m not a health food fanatic by any means, but lately I have become enamored with Quinoa, Freekah, and Chia Seeds.
Which, quite frankly, sounds like a pop/rap group…
Aside from their many health benefits, I’m doing my part to expand our culinary horizons and venture beyond the standard pasta/rice routine. What am I saying? Pasta is and will always be my go-to carb of choice. Besides bread. And chocolate. And wine.
Roasted Broccoli Quinoa Casserole – adapted from buns in my oven
1 cup quinoa, rinsed and drained
2 cups water
1 tsp onion powder
1 tsp garlic powder
1 cup broccoli florets
2 tbs. butter
2 tbs. flour
1 cup milk
4 ounces grated Gruyere cheese
4 ounces grated cheddar cheese, divided
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.
While the quinoa is cooking, drizzle the broccoli with olive oil, season with a generous amount of black pepper, and roast in a 450 degree oven for 10 minutes or until tender crisp. Add to the bowl with the quinoa.
Melt the butter in a small sauce pan. Whisk in the flour and continue cooking and whisking for 2 minutes. Slowly pour in the milk, whisking constantly, and continue cooking until thickened, about 3 minutes. Remove from the heat and stir in the Gruyere and 2 ounces of the cheddar. Whisk until smooth and melted. Pour the cheese sauce over the quinoa and vegetables and stir to combine. Pour into a greased 2 quart casserole dish. Top with the remaining cheddar. Bake at 350 degrees for 15 minutes.