Quinoa-roni & Cheese
For the quinoa: 2 cups quinoa
3 cups chicken stock
Rinse the quinoa in cold water and drain. Put the quinoa in a large covered saucepan and add chicken stock. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. (No liquid should remain.)
In a large bowl, combine: 4 cups (16 oz.) shredded sharp cheddar, 24-oz. container low-fat cottage cheese, 2 turkey sausages cut on the diagonal
In a medium bowl, whisk together: 0.5 cup whole-grain flour, 2 cups milk, 2 Tbsp honey mustard
In a large saute pan: saute 1 medium onion, chopped, in olive oil with 1 tsp kosher salt until tender and translucent, add milk/flour/honey mixture and stir until thickened. Add the thickened mixture to the bowl with the cheese/sausage. Add the cooked quinoa. Stir to combine. Dump everything into a 9x13 casserole (sprayed with nonstick spray)
Bake at 350 for about an hour.
This makes enough for a 9x13 dish
