Baked Broccoli Quinoa Mac n Cheese

Ingredients

• 1 Tablespoon Earth Balance butter
• 1/2 large Spanish onion, finely diced
• 2 cloves garlic, minced
• 3/4 cup quinoa, rinsed well and drained
• 1 1/2 cups low-sodium chicken stock (vegetable stock for vegetarians)
• salt & pepper
• 1/4 teaspoon ground nutmeg
• 1 lb. frozen broccoli florets (cut into smaller pieces)
• 1 large egg
• 3/4 cup milk
• 2 Tablespoons grated Parmesan cheese
• 2 cups shredded cheddar cheese
• 1 cup shredded cheese, for topping
• Serves 4

Directions

1. Heat a medium saucepan over medium-low heat. Add the butter and swirl to coat pan. Add the onions and saute until translucent and slightly golden. Add the garlic and stir, one minute, then add in the quinoa and cook for about five minutes, stirring occasionally.
2. Add in the chicken stock, salt & pepper, and nutmeg, stirring well. Bring to a boil, then reduce the heat to low, cover tightly and simmer for 15-20 minutes, until most of the liquid has been absorbed. During the last 2-3 minutes of simmering, add in the frozen broccoli. Turn the heat up to return to temperature, then allow the broccoli to warm through.
3. While the quinoa is cooking, preheat the oven to 400�F and lightly grease an 8" or 9" square baking dish.
4. When the quinoa is done, let it sit off the heat for about 5 minutes and in the meantime, whisk together the milk, egg, and Parmesan cheese. Add 1 tablespoon of warm quinoa mixture to the egg mixture to temper it, then quickly stir the liquid into the pan of quinoa. Add the 2 cups of cheese and pour it all into the baking dish.
5. Top with the remaining cheese and bake for 20 minutes, or until bubbly and golden brown on top.