Preheat oven to 400.
In a medium sauce pan, cook the quinoa in water with a generous pinch of salt, according to package, directions and then set aside.
In a large pot, add the broccoli and a couple of inches of water.
Cover the pot, bring to a boil for 1-2 minutes, and then drain and rinse with cold water.
Return the drained broccoli to the large pot and add the quinoa.
In a saute pan over medium heat, melt the butter.
Whisk in the flour, onion, garlic, mustard, cayenne, a generous pinch of salt and black pepper.
Let cook 1-2 minutes and then slowly add the milk, whisking until the sauce is smooth.
Let the sauce simmer, reducing the heat if necessary, about 5 minutes until thickened and bubbling.
Remove from heat, whisk in the cheddar a handful at a time until completely melted.
Salt and pepper to taste.
Pour sauce over broccoli-quinoa mixture and toss to coat, mixing well.
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