Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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, steam the vegetables 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. Taste and add salt and pepper as needed.
  • Pour into a greased 2 quart casserole dish. Top with the remaining cheddar. Bake at 350 degrees for 15 minutes.
  • Serve immediately.