2cupssharp cheddar cheeseshredded, or Monterey Jack or Mexican blend
let's do it
Place rack in center of oven then preheat to 350 degrees. Coat a 2-qt casserole dish with cooking spray then set aside. Add uncooked quinoa, water and ½ tsp salt to a medium saucepan then place over high heat. Bring to boil, reduce heat to low, cover then let simmer for 15–20 minutes until liquid is absorbed and quinoa is tender.
Place broccoli florets in a microwave-safe bowl with 2 Tbsp of water and cover with plastic wrap. Microwave for 3–4 minutes until the broccoli starts to become tender. Remove from microwave, drain excess water then set aside.
While quinoa and broccoli are cooking, place a separate saucepan over medium heat and melt butter. Add onions and ¼ tsp salt then cook for 3–4 minutes, until the onions become translucent.
Add flour, stir until dissolved then cook for 1 minute. Slowly whisk in milk and stir until no lumps of flour remain. Stir in salt, garlic powder and paprika then bring to a boil. Reduce heat then simmer for 5 minutes.
Add shredded cheese and Parmesan cheese in increments, stirring after each addition until completely melted before adding the next. When the cheese is incorporated and the sauce is smooth, remove from heat then stir in the quinoa and broccoli.
Transfer to prepared casserole dish and bake 20–25 minutes until hot and bubbly. Remove from oven and let cool 5 minutes before serving. Enjoy!
One Last Thing
If you are craving carbs and can’t let the idea of them go, top this dish with einkorn breadcrumbs. Now that’s a compromise!