The Pioneer Woman Tasty Kitchen
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Cheesy Quinoa and Asparagus Bake

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Level: Easy

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Description

A delicious and heart healthy side dish of quinoa and asparagus baked in a light, creamy sauce.

Ingredients

  • ½ cups Quinoa
  • ¾ cups Water
  • 2 Tablespoons Light Butter
  • 3 Tablespoons All-purpose Flour
  • 1 cup Low Fat Milk
  • 1 cup Low-fat Cheese, Shredded
  • 4 spears Asparagus, Washed And Thinly Sliced
  • 2 Tablespoons Seasoned Panko Breadcrumbs
  • 1 teaspoon Olive Oil
  • Salt And Pepper, to taste

Preparation

Put the quinoa into a colander and rinse under cold water. Then add it to a pot along with 3/4 cups water. Bring to a boil, cover and reduce the heat to low. Cook for 12 minutes then turn off the heat. Allow it to sit, covered, for an additional 5 minutes.

While the quinoa is cooking, melt the light butter in a large skillet over medium low heat then whisk in the flour. On medium low heat, whisk in the milk. Stir and heat until the mixture has thickened and no lumps remain. Stir in the cheese then add the asparagus. Stir in the cooked quinoa and season to taste.

Preheat oven to 400 F.

In a small bowl, add the breadcrumbs and olive oil and stir to combine.

Pour the quinoa mixture into two individual 8 ounce oven-proof bowls (or one larger 16 ounce one) and top each with half the breadcrumb mixture. Bake in a preheated 400 F oven for 20 minutes or until the breadcrumbs are golden brown. Makes 2 servings.

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