Serves 4 – 6
- 2 C Quinoa
- ½ C diced onion
- 2 Tb butter or margarine
- 3 C milk
- 3 Tb cornstarch
- 2 C grated cheddar cheese
- ½ C grated Parmesan cheese
- Salt and pepper
- 1 tsp paprika
- 1 tsp garlic powder
- Optional: you can garnish the top with bread crumbs and/or a bit of grated cheese just before you bake.
Prepare the quinoa:
In a saucepan with a lid, add quinoa and 4 C water, along with a pinch of salt. Bring to a boil, put the lid on, reduce to a simmer and cook for 20 minutes. Remove from heat and fluff with a fork. This step can be done ahead of time.
Preheat oven to 350 F.
To make the cheese sauce:
In a pan, melt the butter and add the onion. Sauté over medium heat 5-7 minutes until tender. In a cup or small bowl, mix together ½ C of the milk and the cornstarch until smooth. Set aside.
Add the remaining milk to the pan and heat until it just barely boils. Add the paprika and garlic powder. Reduce the heat to a simmer and whisk in the cornstarch mix, stirring the whole time. As soon as your sauce thickens, remove it from the heat. Stir in your cheeses until melted. Add salt and pepper to taste.
Stir the quinoa into the cheese sauce.
Grease a 9×13 baking dish. Pour your quinoa mixture into the dish and bake for 15 minutes. Turn on your broiler and let the top brown nicely, about 5 minutes.
Remove from oven, let rest for a few minutes and serve.