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Everything is better with cheese, especially quinoa. If you're tired of eating pasta, and have some quinoa, cheese, and milk, you're in for a tasty side dish that will get your kids craving for this cheesy dish.
INGREDIENTS:
⅔ cup quinoa, uncooked & rinsed; OR 2 cups of cooked quinoa if you already have it cookedyou don't have to rinse your quinoa, but if you want to remove some bitterness, then rinse quinoa in a strainer
1 ⅓ cups water (to cook the rinsed quinoa)
1 tbsp butter
1 tbsp cornstarch
1 tbsp garlic powder
1 ¼ cups milk
¼ tsp dry mustard powder or mustard
⅛ tsp cayenne pepper you can use red chili flakes or hot sauce if you don't have cayenne pepper
2 cups shredded cheese (cheddar or colby jack cheese)
¼ tsp salt
EQUIPMENT:
Baking Dish
Sauce Pan
Skillet
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DIRECTIONS:
Cook the Quinoa
1
Place quinoa in a medium saucepan and heat to medium high. Cook for 5 minutes, stirring often. Add water, salt. Bring to a simmer and then reduce heat to low. Cover and cook for 25 to 30 minutes. Remove from heat.
Make Your Saucey Roux
2
Heat a medium saucepan to medium heat. Add butter and cook until it melts. Whisk in cornstarch and garlic powder. Cook and whisk for a couple minutes. Meanwhile, gradually add in milk, whisking to combine. Cook, stirring often, until milk mixture thickens and bubbles, about 6 to 8 minutes.
3
Reduce the saucepan heat to low and stir in mustard, cayenne pepper, shredded cheese. Cook over low for a couple minutes or until the cheese is melted.
Marry the Quinoa and Roux
4
Introduce the cooked quinoa to the roux, and stir well.
5
Preheat the oven to Broil or at 500 degrees F.
6
In a 8 or 9" glass baking dish, spread the quinoa cheese mixture over the glass dish. Bake/broil for 10 minutes, or until the cheese turns golden brown.
I've tried this recipe WITHOUT broiling it, and it is NOT the same! I'm not a fan of gloppy food, so once I tried crisping the top in the oven, it made such a huge difference and was soooo delish!
AuthorLing M.Ingredients
⅔ cup quinoa, uncooked & rinsed; OR 2 cups of cooked quinoa if you already have it cookedyou don't have to rinse your quinoa, but if you want to remove some bitterness, then rinse quinoa in a strainer
1 ⅓ cups water (to cook the rinsed quinoa)
1 tbsp butter
1 tbsp cornstarch
1 tbsp garlic powder
1 ¼ cups milk
¼ tsp dry mustard powder or mustard
⅛ tsp cayenne pepper you can use red chili flakes or hot sauce if you don't have cayenne pepper
2 cups shredded cheese (cheddar or colby jack cheese)
¼ tsp salt
Directions
Cook the Quinoa
1
Place quinoa in a medium saucepan and heat to medium high. Cook for 5 minutes, stirring often. Add water, salt. Bring to a simmer and then reduce heat to low. Cover and cook for 25 to 30 minutes. Remove from heat.
Make Your Saucey Roux
2
Heat a medium saucepan to medium heat. Add butter and cook until it melts. Whisk in cornstarch and garlic powder. Cook and whisk for a couple minutes. Meanwhile, gradually add in milk, whisking to combine. Cook, stirring often, until milk mixture thickens and bubbles, about 6 to 8 minutes.
3
Reduce the saucepan heat to low and stir in mustard, cayenne pepper, shredded cheese. Cook over low for a couple minutes or until the cheese is melted.
Marry the Quinoa and Roux
4
Introduce the cooked quinoa to the roux, and stir well.
5
Preheat the oven to Broil or at 500 degrees F.
6
In a 8 or 9" glass baking dish, spread the quinoa cheese mixture over the glass dish. Bake/broil for 10 minutes, or until the cheese turns golden brown.
I've tried this recipe WITHOUT broiling it, and it is NOT the same! I'm not a fan of gloppy food, so once I tried crisping the top in the oven, it made such a huge difference and was soooo delish!
