Saturday morning we went downtown to the Pepper Place farmers market. We were excited to see all the fall veggies starting to come in.
We bought a pretty wide variety of things including the brussel sprouts we used in this casserole.
Heron Hollow Farm had some young collar greens. Those should be fun to use because they don't need to cooked as much. We also bought some radishes and shallots from him.
There was also a stand selling shiitake mushrooms and we couldn't pass those up. Will try to post a recipe using the mushrooms later this week.
To make the Quinoa Brussel Sprout Casserole you need:
- 1 cup quinoa
- 2 cups no chicken broth to cook the quinoa in
- 4 cups brussel sprouts
- 1 yellow onion diced
- 2 tbsp butter
- 2 tbsp flour
- 2 tbsp brown mustard
- 2 cups milk
- 8 oz gouda cheese shredded
Cook the quinoa in the no chicken broth according to the directions on the package then set aside in a large mixing bowl. Cut the sprouts in half and boil for about five minutes. Drain the water and then add them to the bowl with quinoa. Saute the onions in the butter for a minute or two then stir in the flour and mustard and continue to cook. Slowly stir in the milk allowing it to simmer and thicken slightly. Add the onion mixture and the shredded cheese to the quinoa and mix everything together. Add to a casserole dish and bake a 350 for one hour.
