Quinoa Mac And Cheese

Serves 8-10

Ingredients:

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

Directions:

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.