Cheesy Quinoa Bake

The more I cook with quinoa the more I like it.  This is a tasty take on mac & cheese – without the mac.  For my gluten-free friends, this is a great alternative to traditional mac & cheese (just leave off the panko topping).  Quinoa is a small grain that is high in protein and can be substituted for rice or pasta in most recipes.  Use whatever veggies you like best.  This was what happened to be in my fridge at the time and it was a delicious combo.

Cheesy Quinoa Bake…drizzled with my favorite hot sauce!

Cheesy Quinoa Bake
(adapted from Around the Table: Loving Food in RI and Beyond)

1 1/4 cup quinoa, uncooked
2-3 tbsp. butter
1 1/2 cups broccoli, chopped
4 oz. mushrooms, sliced
1/3 cup onion, chopped
Pinch crushed red pepper flakes
2 cloves garlic, minced
2 eggs
1 cup milk
1 tsp. salt
1 tsp. pepper
Pinch of season salt (whatever kind you like, I used something called Southern Flavor, but Lawry’s or Mrs. Dash would work too)
1 1/2 cup sharp cheddar cheese, shredded, plus extra for sprinkling on top
1/2 cup panko (optional, leave out for gluten-free)
1/4 cup parmesan, shredded

Preheat oven to 350˚ and butter a casserole dish.  Cook quinoa according to package directions.  Saute veggies and garlic in butter until softened.  In a large bowl whisk eggs, milk, and seasonings.  Fold in quinoa, veggies and sharp cheddar until combined.  Transfer mixture to the casserole dish.  Sprinkle with additional sharp cheddar, panko (if using) and parmesan.  Bake  uncovered for 20 minutes until top is golden brown.  Drizzle with your favorite hot sauce if you like that sort of thing!  Serves 4-6 as a main dish.

Cheesy Quinoa Bake

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