Ingredients

The following ingredients have 4 Servings
  • 4 cups quinoa (cooked)
  • 1 cup broccoli (chopped and cooked)
  • 2 tbsp olive oil
  • 1/2 cup yellow onion (diced)
  • 3 garlic cloves (minced)
  • 1 tsp dijon mustard
  • 5 oz. spinach
  • 2 cups almond milk (or milk of choice)
  • 3 tbsp cornstarch
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup breadcrumbs (optional)

Instruction

  • First, cook the quinoa over the stove according to the package instructions. At this same time, you should cook the broccoli: either roast it, steam it or cook it in the Instant Pot. While those are cooking, whisk the milk and cornstarch together and set aside.
  • Next, heat oil in a large, deep skillet over medium heat. Add the onion and sauté it for 2-3 minutes, then add the garlic and sauté for 2 more minutes until fragrant. Add the dijon and stir for about 30 seconds, then add in the spinach and cook it until it's wilted, about 1 minute.
  • Pour the milk mixture into the skillet and bring it to a low boil. Reduce it to a simmer, then add in HALF of the cheese, whisking constantly until it's melted. Then, stir in the remaining cheese until the cheese sauce is smooth; remove skillet from the heat.
  • Add the cooked quinoa and broccoli into the skillet, using a large spoon to stir so that the quinoa is completely coated in the cheese sauce.
  • OPTIONAL: Sprinkle breadcrumbs on top and place the skillet under the broiler for 2 minutes until the breadcrumbs are golden brown. Enjoy!