-
1
Preheat the oven to 350.
-
2
Add quinoa and water to a small pot and bring to a boil over high heat.
-
3
Reduce the heat to low and cook, covered for 12 minutes.
-
4
Remove from the heat and set aside.
-
5
Drain the water from the can of salmon into a two-cup measuring cup.
-
6
Add enough milk to make 1 1/2 cups total liquid.
-
7
Melt 3 tablespoons of butter in a medium frying pan.
-
8
Add the flour and cook, whisking constantly, until the flour is light brown and no longer smells raw.
-
9
Slowly add the milk-salmon water and whisk till thick and bubbly.
-
10
Whisk in the cheese then stir in the salmon and peas.
-
11
Remove from the heat.
-
12
Melt the remaining 3 tablespoons of butter in a large frying pan over medium high heat.
-
13
Add the cubes of bread and cook for 2 minutes, stirring occasionally.
-
14
To assemble the casserole, spread 1/4 cup of the salmon cheese sauce on the bottom of an 8-inch round casserole dish and cover with 1 cup of quinoa then 1 cup of cheese sauce.
-
15
Make two more layers, ending with a layer of the salmon cheese sauce.
-
16
Top with buttered bread cubes.
-
17
Bake the casserole, uncovered, for 30-40 minutes, or until the sides are bubbling and the bread cubes are toasted and crispy.
-
18
Remove from the oven and let cool for 5 minutes before serving.
