Cheesy Broccoli Quinoa

It's throwback Thursday!  Remember that side dish you ate growing up that was white rice, broccoli and a whole lot of cheese?  Here it is redone and renewed in a fresh new way.  Quinoa instead of rice, skim milk instead of whole milk and lighter cheese!  You will not miss any of the flavor but your hips (and your tastebuds) will surely thank you!  Enjoy!

Cheesy Broccoli Quinoa (adapted from thenovicechefblog.com)

2 c. water
1 c. quinoa
1 t. salt
2 T. unsalted butter
2 T. cornstarch
1 medium onion, diced
3 cloves garlic, minced
1/4 t. cayenne pepper
1/2 t. ground mustard
1 1/2 c. skim milk
1 1/2 c. (6 oz.) shredded sharp cheddar cheese (2%)
1 t. salt 
1/2 t. pepper
2 c. steamed broccoli (I used frozen and just defrosted it in my microwave for 5 minutes)
1/3 c. grated Parmesan cheese

Preheat the oven to 400.  Spray an 8X8 baking dish with cooking spray and set aside.  In a medium saucepan combine water, quinoa and salt.  Bring to a boil, reduce to simmer and cook, stirring occasionally, for 15-18 minutes until the quinoa is cooked through and all the water is absorbed.  Fluff with a fork and set aside.

While the quinoa is cooking, melt the butter in a medium saucepan.  Whisk in cornstarch and cook for 30 seconds.  Add onion and garlic and saute for 5 minutes, stirring occasionally.  Stir in the cayenne and mustard and cook for 30 seconds more.  Slowly whisk in the milk and simmer over medium heat for 7-9 minutes until thickened.  Remove from the heat and stir in the cheese, salt and pepper, stirring until the cheese is completely melted.

In a large bowl, toss cooked quinoa and steamed broccoli together.  Pour the sauce over the quinoa and stir until thoroughly combined.  Transfer to the prepared baking dish and top with Parmesan cheese.  Bake for 20-25 minutes or until the top is lightly browned.  Serve immediately.

6 servings (291 calories each serving) according to my calculator on loseit.com