I like to use deep-hued red quinoa here, simply because I like how it looks, but the regular light brown type works all the same. And you can use any mix of roasted vegetables in this dish, too.
Quinoa and Roasted Vegetable Bake With Cheese
4 to 6 servings
Olive oil, for greasing the dish
2 1/2 cups low-fat milk
2 1/2 tablespoons all-purpose flour
2 cloves garlic, minced or finely grated
1 teaspoon mustard powder
3/4 teaspoon sweet paprika
1 1/4 cups (4 ounces) shredded Gruyère (or other Swiss-type cheese), divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups cooked quinoa, preferably red (from about 3/4 cup or 4 1/2 ounces uncooked)
3 cups roasted mixed vegetables (such as Brussels sprouts, carrots, cauliflower or squash), coarsely chopped
Position a baking rack in the middle of the oven and preheat to 400°. Brush a 1 1/2 to 2-quart shallow baking dish with oil.
In a medium saucepan over medium heat, whisk together the milk and flour until the flour is incorporated. Add the garlic, mustard and paprika and, whisking constantly, bring the mixture to a gentle boil.
Reduce the heat to medium-low and simmer, stirring a few times, until the mixture has thickened to the consistency of cream, about 2 minutes.
Add half of the cheese, the salt and pepper, and stir until the cheese is melted and the mixture is smooth, then remove from the heat. Add the quinoa and vegetables to the pot and stir until combined.
Transfer the mixture to the baking dish. Top with the remaining cheese and bake for 25 to 30 minutes, or until the mixture is bubbly and the cheese on top is nicely browned. Let cool for 5 minutes before serving.