Cheesy Baked Quinoa with Broccoli, Asparagus and Mushrooms

I've been seeing this recipe for Broccoli-Quinoa Casserole all over Pinterest lately.  Sounds yummy, but I don't use cream of anything soup.  And I don't like mayonnaise.  And why would you add sugar (natural or otherwise)?  I also like my bakes extra saucy.  So I used this recipe idea as a springboard and came up with my own version.  Using leftover veggies.  You can use whatever veggies you like (peas? zucchini? bell peppers? artichokes?).

Cheesy Baked Quinoa with Broccoli, Asparagus and Mushrooms
Inspired by this recipe.


Ingredients:

• 3 tablespoons butter, divided
• 1/2 onion, chopped
• 1 package mushrooms, chopped (about 1 cup)
• 2 tablespoons whole wheat flour
• 1 can evaporated skim milk
• 1 cup milk (I used 2%)
• 1.5-ish cups shredded reduced-fat cheddar
• 1/2-ish cup crumbled feta
• Tastefully Simple Seasoned Salt
• 2-ish cups steamed broccoli, chopped
• 1-ish cup steamed asparagus, cut into 1" pieces
• 2-ish cups cooked quinoa

 Directions:

• Pre-heat oven to 350 degrees, F. 
• In a large pot, melt 1 tablespoon butter over medium heat.  Add the onion and stir a few minutes to sweat.  (The onions, not you.  Haha!)  Add the mushrooms and cook until soft. Transfer to a clean plate.
• Melt the other 2 tablespoons butter in the pot.  Add the flour and whisk for a minute.  It will become a thick paste.  Add both milks  and bring to a low boil (stirring often) to thicken.
• Turn off the heat.  Add both cheeses and and a few shakes of TSSS and stir until melted.  Add the cooked veggies and quinoa, toss to coat everything completely.  Adjust TSSS as needed.
• Pour the mixture into an 9x13 (or equivalent) baking dish.  Bake for 30 minutes until bubbly.  Remove from oven and let sit for 10 minutes before serving.