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Ingredients
0 servings
Instructions
Step 1
Preheat the oven to 375°. In a saucepan, bring the quinoa and 1 cup of water to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes or until the quinoa is tender and puffy. Spread the cooked quinoa onto a baking sheet and refrigerate until the quinoa is cold and a little dried out, at least 30 minutes.
Step 2
Fill a large saucepan with 1 inch of canola oil and heat the oil to 375°. In very small batches, fry the quinoa until golden brown and crispy. Using a fine-mesh sieve, transfer the fried quinoa to paper-towel-lined plates.
Step 3
Heat the olive oil in a large saucepan and add the garlic and chile flakes.
Cook for a few seconds, but before the garlic really starts to caramelize, add the broccoli and potatoes. Stir well and try to separate most of the thin slices of potatoes so that they're coated in the oil. Add the cream, miso and 2 teaspoons of salt and continue cooking, stirring, until the cream is reduced a little and thickened from the potato starch. Add half of the cheese and stir well to combine, then transfer the whole thing to a casserole dish. Sprinkle the remaining cheese on top, cover with foil and place in the oven. Bake for 30 minutes.
Step 4
Remove the foil from the casserole dish and cook for 10 minutes longer or until the cheese is caramelized. Serve hot, sprinkling some fried quinoa over the top of each portion.
