Ingredients
- 4 tablespoons extra-virgin olive oil, plus more for the pan
- 1 small onion, minced
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 10 ounces white cheddar cheese, shredded
- 1 1/4 teaspoons salt, plus more to taste
- 1 pinch freshly ground black pepper, plus more to taste
- 1 pinch freshly grated nutmeg, plus more to taste
- 1 pinch cayenne pepper
- 1 1/2 teaspoons dry mustard
- 4 cups cooked tri-color quinoa (see note)
- 2 cups shredded kale
- 1/3 cup panko bread crumbs
- 1/3 cup grated Parmigiano-Reggiano cheese
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