I am honestly not sure why sharp or medium cheddar cheese are sold.
Mild cheddar is a joke, not even worth discussing. Extra sharp cheddar cheese is the only way to go. If an EXTREME extra sharp cheddar cheese were sold, I would buy it immediately. I probably would not even be able to make it home before I ripped open the package to taste it.
So, when I saw this recipe for a cheddar cheese quinoa bake, I knew I had to try it.
As usual, I cut the recipe in half–as much as I love extra sharp cheddar cheese, I don’t want to eat it for a week and a half. I also decided to add some more dimension to the flavour by preparing the quinoa in vegetable broth rather than water, I added dijon mustard, and most importantly, I included edamame.
Edamame is the best. I was a little worried that it might lose its tender-yet-firm texture that I love so much when I baked it for a second time in the quinoa mixture. Fortunately, that did not happen! It was a perfect contrast to the softer, creamy, cheesy quinoa.
3/4 c quinoa
1 1/2 c vegetable broth
3/4 c extra sharp cheddar cheese, shredded
1/2 c 2% milk
3/4 c edamame
1 Tbsp dijon mustard
1/4 c breadcrumbs
Heat the oven to 350oF. Rinse the quinoa, and then place in a pot with the vegetable broth. Bring to a boil, and then simmer until all of the broth has been cooked off. While the quinoa is cooking, bring another pot of water to a boil and add the edamame. Boil for approximately 7-9 minutes. Drain and rinse in cool water, and then shell the edamame. In a bowl, combine the milk, cheese, egg, edamame, mustard, and seasonings. When the quinoa is ready, add it to the bowl, and stir to combine. Pour into a 9″x9″ pan, and top with breadcrumbs. Bake for 30 minutes. Enjoy!