Ingredients

The following ingredients have 4 Servings
  • 1/2 tablespoon butter or ghee
  • 5 tsp flour or gluten-free flour blend
  • 2 cups milk (I used original almond milk- but any will work)
  • 1 cup cheddar (shredded)
  • 1 container 5.3 ounces of 2% plain greek yogurt
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic
  • 1-2 cups quinoa ((see notes))
  • 1.5-3 cups water or chicken broth

Instruction

  • Cook Quinoa according to package directions using broth instead of water. I cooked mine in the instant pot. (Instant pot directions:  add quinoa and water/broth to instant pot in a 1 to 1:1.5 ratio.  Set to cook on high pressure for 1 minute then let naturally release for 10-15 minutes before fully releasing.)
  • Turn on the burner to medium-low and melt butter in a medium nonstick skillet.
  • In a separate bowl, whisk together flour and ½ cup milk until completely smooth.
  • Add flour mixture to skillet followed by the remaining milk (1.5 cups). 
  • Turn skillet up to medium and heat for 7-10 minutes until sauce mixture is thickened.  Whisk constantly!  If flour begins to stick to bottom remove from heat and turn it down before returning to heat.  You will know your sauce is done when you feel some resistance on your whisk.
  • Remove from heat add in greek yogurt, cheese, and seasonings.  Whisk until all the cheese is melted and a smooth creamy sauce is achieved.
  • Pour sauce on top of cooked quinoa and mix until well combined. Garnish with parmesan cheese and green onions.