Ingredients

• 2

  cups
  Organic Antique White Quinoa suggested substitutions
• 2 ¹⁄₂

  cups
  water
• 3

  cups
  milk
• 6

  cups
  cheddar cheese, sharp, grated, 1 cup reserved
• 2

  cups
  shallot, diced
• 1

  cups
  panko bread crumbs or gluten-free panko bread crumbs
• ¹⁄₄

  cups
  sauvignon blanc or white wine of choice
• ¹⁄₄

  cups
  butter, salted
• ¹⁄₄

  cups
  all-purpose flour or gluten-free 1-to-1 baking flour
• 2

  tbsp
  avocado oil
• ¹⁄₂

  tsp
  nutmeg
• Sea salt and black pepper to taste
• Parsley, for garnish

Instructions

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!