Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup Quinoa (uncooked)
  • 1 cup broccoli, florets
  • 1/2 medium bell pepper, red
  • 10 medium carrots, baby
  • 1/2 cup kale
  • 1/2 cup green peas, frozen
  • 1/4 cup olive oil
  • 1 clove garlic
  • 3 tablespoon flour, all-purpose
  • 1 1/2 cup milk
  • 2 cup cheddar cheese, shredded
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/8 cup panko (Japanese bread crumbs)

Instruction

  • Cook quinoa according to package instructions.  You will need 3 cups cooked.
  • Preheat oven to 400 degrees F. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
  • Chop broccoli florets into small chunks.  Dice bell pepper; thinly slice baby carrots; chop kale. Mince garlic.
  • Place prepared veggies on the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
  • Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add salt and pepper and additional spices as desired.
  • Mix veggies, cooked quinoa, and cheese sauce together.
  • Place mixture in a baking dish or ramekins and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 2-4 minutes, or until the top is golden brown.