Add 1 cup of quinoa and 2 cups of vegtable broth to a small pot. Bring the mixture to a boil over medium high heat. Once boiling reduce the heat, cover with a lid and simmer.

After simmering for 15 minutes remove the pot from the heat and set to the side with the lid on for at least another 5 minutes.

Pre heat the oven to 350.

In a large skillet sauté the diced onions in a tablespoon of olive oil. Cook for 8 minutes stirring occasionally.

Then add the chopped broccoli. Sauté with the onions for a few minutes to soften the broccoli.

Season the onions and broccoli with thyme, sage, salt, and pepper.

Add 2 tablespoons of Dijon mustard and stir to combine.

Add the 2 tablespoons of butter. Stir until melted. Then sprinkle 2 tablespoons of flour over the onions and broccoli. Stir well to coat the veggies with the flour.

Slowly pour in 2 cups of milk and continue to stir. Plant milk works well in this. We used almond milk.

Allow the milk to simmer and thicken for just a minute or two. Then remove from the heat.

In a large mixing bowl combine the cooked quinoa, onion and broccoli mixture, and the shredded cheddar cheese.

Pour your mixture into a casserole dish and bake for one hour.