Quinoa Casserole with Charred Broccoli, Sweet Potato and Mushrooms By Foodie’s Markets Chef Laura Br

Ingredients

• 1-cup white quinoa
• 4 to 5 tablespoons unsalted butter, divided
• 1 ½ pounds sweet potatoes (about 2 medium potatoes)
• 4 to 6 tablespoons olive or vegetable oil, divided
• 1/8th teaspoon ground cinnamon
• ¼ teaspoon ground cumin seed
• Pinch nutmeg or allspice
• 1-pound broccoli ‘crowns’
• 1 teaspoon Aleppo pepper flakes or freshly ground black pepper
• 10 ounces cremini mushrooms
• 3 medium shallots, peeled
• 2 medium cloves of garlic
• ½ teaspoon ground coriander seed
• 3 tablespoons all-purpose flour (aka: AP flour tiny pinch dried thyme)
• 3 cups liquids:
• water, milk, chicken or vegetable stock in any combination to yield 3 cups
• 3 ounces sharp white cheddar cheese, coarsely grated
• ¾ cup panko crumbs
• 2 ounces shredded mozzarella cheese
• Kosher salt, as directed and to taste
• Fresh ground black pepper