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3 Tbsp extra virgin olive oil, divided
1/2 small onion, minced
2 Tbsp all-purpose flour
2 cups reduced-fat milk (2%)
6 oz sharp white cheddar, shredded
1 tsp salt
Black pepper, to taste
Freshly grated nutmeg, to taste
Pinch of cayenne
1 tsp mustard powder
4 cups cooked tri-color quinoa
3 oz Tuscan kale leaves, stems removed and leaves shredded
1/3 cup whole wheat Panko
1/3 cup grated Parmesan cheese
Preheat oven to 350 F.
Heat two tablespoons of olive oil in a large saucepan over medium heat. Add the onion and sauté for about three and a half minutes.
Add the flour and cook another 30 seconds. Pour in milk in a slow stream, whisking continuously until the mixture comes to a boil.
Lower heat and add the cheese, whisking until fully melted. Off the heat, stir in salt, pepper, nutmeg, cayenne, and mustard powder. Transfer to a large bowl with the quinoa and kale and mix well.
In a small bowl, stir remaining tablespoon olive oil together with the Panko. Mix in the Parmesan cheese and set aside.
Spray a 10” cast iron skillet with olive oil spray.
Transfer quinoa mixture to skillet and scatter over the breadcrumb topping. Bake uncovered for 30-35 minutes, until golden brown and bubbling.