1 1/2 cups uncooked quinoa
3 cups water
3 cups broccoli florets
1 tablespoon butter or vegan butter
3 cloves garlic, minced
1/4 cup gluten free oat flour OR gluten free all purpose flour
2 3/4 cup unsweetened almond milk
1/2 teaspoon onion powder
1/2 teaspoon salt
Fresh cracked black pepper
2 cups shredded sharp white cheddar cheese
10 buttery crackers, gluten free if desired (Ritz or a similar type of cracker is great)
2 tablespoons grated vegetarian parmesan cheese
Serve with: Hot sauce, Ketchup, Soy sauce, Red pepper flakes -- whatever you like!


1.Preheat oven to 350 degrees F. Add water and quinoa to a large pot and place over high heat. Once water begins to boil, cover, reduce heat to low.
2.After 5 minutes, add broccoli to the pot, recover and cook on low for 10 more minutes. Once done, quinoa should be fluffy and broccoli al dente. Remove from heat and set aside.
3.In a large cast iron skillet (or you can use a nonstick skillet), melt the butter over medium heat. Add in garlic and cook for 1-2 minutes until garlic is fragrant.
4.Add the flour and cook for 30 seconds or until a paste forms. Slowly add in the Almondmilk, whisking away any lumps. Increase heat and bring mixture to a boil, then reduce heat and simmer for 10-15 minutes, stirring every so often, until the sauce thickens up similar to a gravy.
5.After sauce thickens, reduce heat to low and stir in white cheddar cheese until sauce is creamy.
6.Add in onion powder, then salt and pepper to taste. Adjust seasonings if necessary. Turn off heat.
7.Very gently fold in the quinoa/broccoli mixture. If you want you can bake it in the cast iron skillet (if large enough) OR transfer to a greased large casserole dish.
8.Gently crumble the crackers over the mac and cheese, then sprinkle with parmesan cheese. Season with more black pepper.
9.Bake for 25 minutes or until mixture is bubbling around the edges and topping turns slightly golden brown. Serves 8.

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