Step 1

Bring water and quinoa to a boil in saucepan.  Reduce heat, cover, and simmer 12 minutes, or until liquid is absorbed.

Step 2

Remove from heat, let stand 5 minutes.

Step 3

Preheat oven to 400 degrees F.

Step 4

To a large skillet, add 1 Tbsp olive oil and heat over MED heat.  Add chopped onion, carrot and chicken sausage and saute 5-7 minutes, until vegetables are softened and sausage is lightly browned.  Remove to a large mixing bowl, reserving the pan drippings in the skillet.

Step 5

While onions, carrots and sausage are sauteing, add broccoli florets to a large microwaveable bowl with a splash of water.  Cover bowl with a plate and microwave on high for 4-5 minutes, to steam.  Drain broccoli and add to the large mixing bowl.

Step 6

Add butter and garlic to pan drippings, melt.  Add flour and whisk until mixture is combined and no flour lumps remain.

Step 7

Add milk and chicken stock, whisking to remove any lumps from the flour/butter mixture.  Bring to a high simmer and cook, whisking often for 2-4 minutes.  Mixture will thicken quite a bit.

Step 8

Add thyme, salt, pepper, and red pepper flakes, stirring to combine.  Add in 1 cup shredded cheddar cheese, whisking to melt cheese into sauce.

Step 9

Add cooked quinoa to large mixing bowl with other cooked ingredients.  Pour in cheese sauce and stir to combine well.

Step 10

Spray a 3 qt. casserole dish (13x9") with non-stick cooking spray and transfer 1/2 the mixture to dish.  Sprinkle with 1/2 cup cheddar cheese, the top with remaining half of mixture.

Step 11

Toss panko breadcrumbs with remaining 1/2 Tbsp olive oil, and sprinkle over top of casserole.  Top with 2/3 cup cheddar cheese and 1/3 cup mozzarella cheese.

Step 12

Bake for 18-20 minutes, until lightly browned and bubbly.