Buffalo Blue Cheese Quinoa and Cauliflower Bake

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1-1/2 cup quinoa
• 3 cups vegetable broth
• 1/2 large head cauliflower, chopped roughly
• 1 clove garlic, minced
• 1 small onion, diced
• 1/2 cup crumbled blue cheese
• 1/2 cup buffalo sauce (add more if you want more spice)
• 1/2 cup plain Greek yogurt
• 1/3 cup minced fresh parsley
• 1-1/2 cup shredded cheddar cheese, divided

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Use a 9x13-inch baking dish.

2. Bring the vegetable broth to a boil in a medium saucepan. Stir in the quinoa, reduce the heat to low, cover, and simmer about 15 minutes until the liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.

3. Cook the diced onion and minced garlic in a skillet with a splash of water over medium heat for about 5 minutes, stirring, until soft.

4. Place the chopped cauliflower in a pot with a splash of water, cover, and cook over medium heat for 5 to 7 minutes until just tender. Drain well.

5. In a large bowl, combine the quinoa, onion, garlic, cauliflower, buffalo sauce, Greek yogurt, parsley, blue cheese, and most of the shredded cheddar. Add extra buffalo sauce if you want more heat. Stir well.

6. Spread the mixture in the baking dish and sprinkle the reserved cheddar on top.

7. Bake for 15 to 20 minutes until bubbling and the cheese is melted and lightly golden. Let stand 5 minutes before serving.