9ouncescanned tuna(2 cans, drained, flaked or solid)
1 ounceall-purpose flour
Prepare a 9x13 inch casserole dish and pre-heat the oven to 350º F.
Pre-Cook The Quinoa:
Rinse quinoa with cold water in a sieve.
Combine 2 cups of water and the washed quinoa in a medium sized pot.
Bring to a boil, reduce and cook until liquid is absorbed (about 15 minutes).
Remove from heat, fluff with a fork, and set aside until ready to use.
Make The Cream Sauce:
Add 2 tablespoon butter into a medium-pot.
Add the flour, and mix to combine.
Whisk in the milk.
Cook on medium-high heat, stirring frequently until thickened (about 5 minutes).
Make the Casserole:
In a small frying pan add 1 tablespoon of butter, the diced onion and the diced bell pepper.
Cook until the veggies are soft (about 6-7 minutes).
Remove from heat.
In a large prepared casserole dish combine the cooked vegetables, cooked quinoa, drained tuna, peas and cream sauce. Stir to combine.
Add in ½ of the grated cheese and mix.
Top the casserole with the remaining cheese.
Bake uncovered at 350º for about 25 minutes.
**BONUS** Quinoa can be prepared ahead of time, even a few days in advance. Keep cooked quinoa in the fridge until ready to use.You can DOUBLE the amount of cream sauce if you prefer, but since I like to use leftovers in a wrap, I prefer a drier casserole.
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