Cheesy Quinoa Bake

I found this recipe via Pinterest and gave it a try last week. The site from which the recipe came likened it to Mac n Cheese. I wouldn't go so far as to say that, but it was tasty, easy, and much healthier than a traditional pasta + cheese bake. Here's the recipe as I made it:

1 1/2 cups quinoa, rinsed and drained

2 cups fresh broccoli

1/4 tsp salt*

ground black pepper

2 cloves garlic, minced

2 large eggs

1 cup milk (I used 1%)

1 1/2 cups grated cheese - we used Muenster with a little cheddar and monterey jack

1/3 cup Panko bread crumbs

1. Lightly saute the broccoli or any veggies you want to add to this dish. Add garlic for the last minute or so to cook it.

2. Cook quinoa according to package instructions until fully cooked (about 15-20 min.)

3. Preheat oven to 350º F. Coat 9" x 13" dish lightly with olive oil/cooking spray. 

4. Whisk together eggs, milk, salt, and pepper in a large bowl. Fold in cooked veggies, quinoa, and cheese. Let the cheese melt a little as you stir thoroughly. Transfer mixture to prepared baking dish, and sprinkle Panko crumbs over top. 

5. Bake uncovered 30-35 min., or until the top starts to lightly brown. 

*After trying it, I'd consider adding a bit more salt and pepper next time, and if you like garlic, possibly another clove of garlic. I didn't have seasoning salt (called for in the recipe I somewhat followed), but that or some similar spice combo might be a nice touch.

Cheesy Chicken + Wild Rice Casserole

Ingredients:

3 TB olive oil

1 medium onion, finely diced

3 stalks celery, finely diced

3 carrots, peeled and diced

2 TB fresh minced garlic

2 cups shredded, cooked chicken breast

2 cups steamed white rice

2 cups prepared wild rice

1 tsp. kosher salt

1/2 tsp. black pepper

1/4 tsp. garlic salt

Cheese Sauce

4 TB butter

1/4 cup all purpose flour

1/4 tsp. kosher salt

1/4 tsp. black pepper

2 cups chicken broth

2 cups shredded cheddar cheese

Top with 1 cup of shredded cheddar cheese

1. Preheat oven to 350 degrees F.  Heat oil in medium dutch oven/pot over medium heat. Saute onion, celery, and carrots until softened, about 10 minutes.  Stir in garlic, and cook for 1 minute.  Stir in chicken, rices, salt, pepper, and other spices.  Reduce heat to low.

2. To prepare cheese sauce, melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt, and pepper; then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture, and then transfer to a 9 x 13 inch baking dish.  Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

Makes 8-10 servings. 

Notes: I omitted the celery, suggest adding broccoli (already cooked), and also thyme, savory, parsley, celery salt, and a dash of rosemary.  It turned out great though, and all who ate it, enjoyed it.

From: Picky Palate