oil for frying
1/2 cup chopped onion
3 cloves garlic, minced
2 cups uncooked quinoa
3 1/2 cups water
vegetable bouillon cube
1/2 stick butter
1/4 cup flour
2 cups milk
8 oz. sharp cheddar, shredded
4 oz. shredded mozzarella
1 large tomato, cored & sliced (optional)
1/2 cup panko bread crumbs
2 TB butter, melted
1. Preheat oven to 375 degrees. Heat oil in large saucepan. Add onion; cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
2. Bring water, quinoa, & cube to a boil; reduce heat & simmer 15 minutes or until water has been absorbed.
3. Heat 1/2 stick butter in another saucepan over medium-low heat. Add flour; cook and stir to form a paste, about 2 minutes. Slowly whisk in milk. Season with salt and ground black pepper; simmer on low until thickened, about 5 minutes. Remove saucepan from heat; stir in Cheddar and mozzarella cheeses, a little at a time, until combined. Stir cheese sauce into quinoa mixture.
4. Stir together panko & melted butter. Place tomato slices on top of quinoa; top with bread crumbs. Bake in the oven until golden brown, about 25 minutes. Allow to sit for 5 minutes before serving.
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