Broccoli Cheddar Quinoa Bowls

What you need

• 1 cup dry quinoa, rinsed
• 2 cups vegetable broth
• 3 cups fresh broccoli florets
• 1 tablespoon butter or olive oil
• 1/4 cup all-purpose flour
• 2 cups milk of choice
• 1 cup sharp cheddar cheese, shredded
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

The easy way

1. Combine quinoa and vegetable broth in a saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
2. Steam or blanch the broccoli florets until bright green and tender-crisp, about 3-4 minutes; drain and set aside.
3. In a separate saucepan, melt butter over medium heat, whisk in flour to make a roux, and cook for 1 minute.
4. Gradually whisk in milk and garlic powder, cooking until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat and stir in shredded cheddar until melted and smooth; season with salt and pepper.
6. Divide quinoa among bowls, top with broccoli, and drizzle generously with cheese sauce; store leftovers in the refrigerator for up to three days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.