Don't Pass-over Quinoa and Cheese!

Okay, I admit, I've been pretty terrible about updating this blog in the last few weeks. But, in my defense, the last few weeks have been a little bit insane for me. First, I had the Manischewitz cook-off in NYC (which I didn't win...more on that in a minute). Then, unfortunately, my grandmother passed away, so I was home for a while with my family. Then, less than a week after shiva ended, Pesach came. And, in the middle of all this craziness, I made the decision to leave Baltimore and I applied to, interviewed for, was offered, and accepted a new job in New York City, which I will be starting in less than 2 months. It's been a whirlwind!

So, about the cook-off - I had a blast. I really did. I went in with no expectation of winning, which really allowed me to relax and enjoy myself and just have fun with it. I loved pretending like I was on the Food Network, and having all the cameras and interviewers in my face was really exhilarating! I think I may need to make the winning dish for myself....because I was so busy that whole day that I didn't even get to try any of the other contestants' dishes!!

Anyway, back to Pesach. So I love experimenting with Pesach food and making it...well...edible :-) Desserts are my thing, in particular, and this year I made tiramisu, chocolate trifle, key lime pie, peach-blueberry cobbler, mandel bread, and chocolate chunk cookies. All were delish, thankyouverymuch :-) But i wanted to experiment with something savory. I decided to go to my old stand-by - mac and cheese. Of course, I can't do macaroni noodles (and I refuse to go anywhere near Pesadik pasta...ick), but I do love to try new recipes with quinoa.....and then it came to me: Quinoa and Cheese! Made a little quinoa, sauteed some veggies, made a quick little cheese sauce (using potato starch instead of flour in the roux) and voila - I think it came out pretty good! You be the judge.....

Quinoa and Cheese

1 1/2 cups quinoa
3 cups water
4 tbsp. margarine, divided
1 red pepper, finely diced
1/2 white onion, finely chopped
1/2 cup chopped button mushrooms
2 tbsp. potato starch
2 cups skim milk
8 slices American cheese (or  6 oz. any shredded cheese, like cheddar)
salt, pepper
3/4 cup matzo meal

1. Put quinoa and water in a pot and bring to a boil. Reduce heat to simmer, cover, and cook 10-15 minutes, or until quinoa is fluffed and all water is absorbed. Transfer cooked quinoa into a mixing bowl.
2. Melt 2 tsbp. of margarine in the same pot. Add veggies and sautee until soft and translucent, about 8 minutes.
3. Add potato starch to veggies and stir until absorbed.
4. Add milk slowly, whisking as you pour. Increase heat to medium-high and bring the milk to a bubble. Let it simmer for a few minutes, until it thickens.
5. Turn heat off. Add cheese to cream sauce and stir to melt. Season with salt and pepper to taste.
6. Pour cheese sauce over cooked quinoa and mix thoroughly. Taste and season as needed.
7. Pour mixture into a greased 8x8 inch baking dish.
8. Melt remaining 2 tbsp. of margarine in a small bowl in the microwave until melted. Add matzo meal and toss to coat. Sprinkle the crumbs on top of the quinoa and cheese.
9. Bake at 400 degrees for 20 minutes. Increase oven heat to broil, and broil for 5 minutes or until the top gets browned and the cheese begins to bubble.