Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa (uncooked)
  • 16 ounce bag frozen broccoli florets
  • 1 medium yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 4 1/2 tbsp. butter (divided)
  • 1 tbsp. olive oil
  • 8 ounces mushrooms of choice (sliced)
  • 1 1/2 tbsp. corn starch
  • 1/2 cup plain greek yogurt (full-fat)
  • 1 1/2 cups half & half cream
  • 1/2 tsp. garlic powder
  • 1/4 tsp. dried mustard
  • 3 cups shredded cheddar cheese (divided)
  • salt & pepper to taste

Instruction

  • Preheat oven to 350 degrees and butter 9 x 13 casserole pan with 1/2 tbsp. butter.
  • Rinse quinoa several times in cold water prior to cooking. See recipe notes.
  • Then add quinoa & 2 1/2 cups of water to medium saucepan. Bring to boil, reduce heat and cover. Cook 12-15 minutes till liquid absorbed. Set aside.
  • While quinoa is cooking steam broccoli florets on stove top about 7-8 minutes and set aside.
  • Meanwhile add 2 tbsp. butter & olive oil to skillet on stove top over medium heat. Add onion, garlic & cook 2-3 minutes.
  • Next add sliced mushrooms, salt & pepper and continue to cook about 5 more minutes.
  • Remove onion mushroom mixture from pan and set aside. Meanwhile in same pan add the remaining 2 tbsp. butter and corn starch to form roux. 
  • Add greek yogurt, half & half, garlic powder, & dried mustard. Continue to cook about 5-6 minutes until thickened. Pour the mushroom & onion mixture back into pan.
  • Add half of shredded cheddar cheese and stir till melted about 1 more minute.
  • Start by spooning cooked quinoa on bottom layer of buttered casserole dish and spread out evenly.
  • Next layer steamed broccoli florets, followed by mushroom sauce & top with remaining cheddar cheese.
  • Bake in preheated oven 30 minutes.