1½ cups fresh broccoli, steamed in microwave 1½ minutes, drained
4 Tablespoons butter, melted
¾ cup panko bread crumbs
Instructions
Preheat oven to 350 degrees F.
Cook quinoa according to package directions.
In a medium saucepan, melt butter. Add flour. Whisk together to make a roux. Add milk, and stir constantly until the white sauce is thickened. Remove pan from heat.
Add shredded cheddar cheese in handfuls, stirring until completely melted after each addition. Set aside.
In a large bowl, mix quinoa, cheese sauce, and uncooked spinach OR spinach/arugula mix. (In addition, I added 1½ cups of steamed broccoli, cooked in the microwave for 1½ minutes, and drained.)
Pour mix into a 2-quart casserole dish. (Original recipe used 8" cast iron skillet)
Melt 4 Tablespoons butter in microwave save dish. Add panko bread crumbs. Stir until incorporated. Sprinkle on top of ingredients in casserole dish.
Bake for 20-30 minutes, until dish is bubbling and bread crumbs are browned.
Notes
Broccoli may be omitted. Kale may be substituted. Other additions: chopped water chestnuts; toasted pine nuts; crispy bacon bits.
Nutrition Information
Serving size: 6-8
Recipe by At Mimi's Table at https://atmimistable.com/quinoa-spinach-arugula-cheese-casserole/