Cheddar ham and broccoli quinoa casserole

Directions

1. Grease a baking dish (a deep 8x8 inch works well) with butter and set your oven to 375°F.
2. Place the quinoa in a fine-mesh strainer and rinse under cool water until the water runs clear. Transfer the quinoa to a medium saucepan, add enough cool water to cover and a generous pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook until the quinoa just starts to pop open, roughly 10 minutes. Drain the quinoa in the strainer.
3. While the quinoa cooks, prepare the cheese sauce. In a large saucepan, melt the butter over medium-low heat. Add the minced garlic and cook until fragrant, then stir in the flour. Cook for about 1 minute, then gradually whisk in the milk until smooth. Bring the mixture to a low boil, then reduce to a simmer, whisking often, until it thickens. During thickening, stir in the grated carrot and thawed broccoli florets. Once thickened, remove from heat and whisk in 1-2/3 cups of the shredded cheddar until smooth. Season with salt and pepper to taste.
4. Gently fold the cooked quinoa, diced ham, and 1 teaspoon of dried parsley into the cheese sauce until well combined. Pour the mixture into the prepared baking dish. Top with the remaining 1/3 cup of cheddar and the remaining 1 teaspoon of dried parsley.
5. Bake for about 20 minutes, or until the top is golden and the casserole is bubbly. Serve hot.