1 1/2 c. uncooked quinoa, cooked according to package directions.
2 c. chicken stock
2 T. organic butter
1/4 c. gluten free flour of choice (get this, all I had was my 8 month old baby’s infant rice cereal! I used it and it worked perfectly! Don’t tell my family…)
1 c. organic whole milk
1 t. dry mustard
1/2 t. salt
1/2 t. garlic powder
1 organic egg
2 1/4 c. organic raw cheddar cheese (Aldi has a very affordable organic cheddar cheese!)
Cook the quinoa in chicken stock according to package directions. Drain off any excess liquid when it finishes cooking and set aside. In a separate sauce pan melt the butter. Add the flour of choice and stir constantly for 5 minutes. Slowly stir in the milk and keep stirring to prevent it from clumping. Cook for 5 more minutes. Add the seasoning and stir. In a small bowl whisk the egg and slowly add 1/4 c. of the milk mixture. Whisk, whisk, whisk to prevent the egg from cooking. Slowly add the egg mixture into the sauce pan and stir. Once your milk mixture is thick, stir in the cheese. When the cheese in melted add the cooked quinoa.
At this point you can serve it very creamy or you can transfer it into a baking dish and bake in the oven at 350 until it is golden and bubbly. I preferred it baked, but my kids liked it creamy! It’s up to you. Enjoy!
Visit www.vegetarianmamma.com for more awesome gluten free recipes!