Quinoa Mac & Cheese (gluten and dairy free!)

This is the perfect dish for this 

"late spring blizzard" weather 

the forecast was calling for...

"late spring blizzard"...

what does that even mean!?!!

haha

I got this recipe from 

Gluten Free Vegan Comfort Food

I have made it with rice noodles and it was just as yum!

I thought I would try it with quinoa and see what happens

I also added franks red hot thick

my new obsession

preheat oven to 350

now, because this is a sauce that thickens very fast

best to have everything ready to go

measure out separately:

2 cups of milk (i used So Delicious coconut milk, however, use what you want, as long as its not chocolate or vanilla! or use reg milk..)

1 tablespoon arrowroot flour/powder (instead of reg flour. its a gluten free thickener!)

3 cups of dairy free cheese (I use Daiya, I prefer the motz over the cheddar. dont worry about measuring it, 1 bag is enough... or use regular cheese..I'm not the dairy police, I just cant have it!!)

start your quinoa

bring 2 1/2 cups salted water to boil

rinse 1 1/2 cups quinoa thru a strainer

add to boiling water, bring back to a boil

turn down to med low, time for 10 min

then add 1 cup of broccoli florets

I cut them quite small including the stems

cover and let stand for 5-8 min

or until ALL water is absorbed

chop a small shallot or onion

add to a hot large fry pan with olive oil

cook for 3 min on medium heat

get your whisk ready!!

add arrowroot powder

and wisk around with onions and oil

as soon as it disappears add 1 CUP coconut milk

continue whisking until it starts to thicken (be patient, takes maybe 1-2 min)

then immediately add the rest of the coconut milk

continue whisking til mixed up

then eyeball 1 tablespoon dijon mustard (i like grainy kind)

and 1/4 teaspoon of cumin (optional, but REALLY tastes GREAT!!)

mix and continue to cook for 2-3 min

turn heat to low

add Daiya

whisk whisk whisk until it all melts (i dunno, like 5 min maybe?)

then I added about 1 tablespoon of Franks here

as well as 1/2 cup frozen peas

add quinoa broccoli mix to cheese mix

stir to combine (spatula!)

then pour into a greased (olive oil on paper towel) baking dish

top with bread crumbs and bake for 30 min

leftovers (if you can stop yourself) store nicely

airtight container for 3 days in fridge.

doesnt freeze well.. learned that lesson

enjoy!!