Holiday Turkey Cheddar Quinoa Casserole

What You Need

2 ½ cups water

2 cups quinoa

2 Tbsp. olive oil

1 medium yellow onion; diced

½ cup Dandy^® celery; diced

½ cup carrots; sliced

1 Tbsp. rubbed sage

¼ cup gluten free all-purpose flour

2 Tbsp. butter

2 cups whole milk

2 cups low sodium chicken stock

4 cups cauliflower; chopped

1 ½ lbs. leftover turkey; shredded

1 tsp. Kosher salt

¾ tsp. black pepper

½ cup crushed gluten free crackers

6 oz. sharp cheddar cheese; shredded

Find Dandy Celery

Preheat oven to 375 degrees F.
In a medium pot, bring water and quinoa to a boil, and then reduce heat.
Cover and simmer for 15-20 minutes or until liquid is absorbed.
In a large oven proof pan, heat 1 Tbsp. olive oil and sauté onion, celery and carrots until onions are translucent, about 4-5 minutes.
Add sage and cook an additional 2 minutes.
Add butter and flour and cook for another 2 minutes to make a roux base, stirring constantly.
Add milk and chicken stock and cook for 2-3 more minutes, stirring constantly. Mixture will begin to thicken.
Reduce heat to a simmer and stir in turkey, cauliflower, salt, pepper and quinoa, mix well.
In a small bowl, combine the remaining 1 Tbsp. olive oil, crushed crackers and cheddar cheese. Mix well to combine the mixture.
Sprinkle over the quinoa mixture and bake for 15-20 minutes.