• 2
  • 2 12
  • 3
  • 6
    cheddar cheese, sharp, grated, 1 cup reserved
  • 2
    shallot, diced
  • 1
    panko bread crumbs or gluten-free panko bread crumbs
  • 14
    sauvignon blanc or white wine of choice
  • 14
    butter, salted
  • 14
    all-purpose flour or gluten-free 1-to-1 baking flour
  • 2
    avocado oil
  • 12
  • Sea salt and black pepper to taste
  • Parsley, for garnish

Nutrition Facts

Serving Size: 1 cup
Serves: 8
Amount Per Serving
Calories: 550
% Daily Value*
Total Fat: 29g 37%
Saturated Fat: 16g
Trans Fat: 1g
Cholesterol: 80mg 27%
Sodium: 770mg 33%
Total Carbohydrate: 48g 17%
Dietary Fiber: 7g 25%
Sugars: 7g 14%
Protein: 24g 48%


  1. In a fine mesh sieve, thoroughly rinse 2 cups of quinoa under cold water until the water runs clear. Place quinoa in a medium saucepan with 2 ½ cups water and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 15 minutes.
  2. In a medium sauté pan over medium heat, add oil and shallots. Sauté for 8-10 minutes, or until shallots are caramelized. Deglaze the pan with wine, scrape the bottom of the pan, and stir for 3 minutes. Set aside.
  3. In a large sauté pan over medium heat, add butter. When melted, add flour and whisk constantly for 2-3 minutes. The result should be a blonde roux. Add milk and bring to a simmer for 5 minutes. Remove milk from heat and add 5 cups of cheese, nutmeg, and salt and pepper to taste. Whisk together until fully incorporated.
  4. In a large bowl, add cooked quinoa and shallots to the cheese sauce and stir to fully incorporate. Add to 9 X 13” greased baking dish. Top with panko bread crumbs and reserved cheese.
  5. Bake at 375 degrees for 20 minutes and broil for an additional 5 minutes, or until the top layer is slightly golden brown. Let sit at least 10 minutes before serving.
  6. Garnish with parsley and enjoy!


Products & Substitutions