One-Pot Tuna Quinoa Noodle Casserole

• 1 cup quinoa fusilli
• Salt and freshly ground black pepper
• olive oil
• 3 tablespoons unsalted butter
• 1 cup cremini mushrooms, cleaned and thinly sliced
• 1/2 yellow onion, finely chopped
• finely grated zest and juice of 1 lemon
• 3 tablespoons quinoa flour
• 1 teaspoon garlic powder
• pinch cayenne pepper
• 2 cups milk, warmed
• 1 cup grated white cheddar cheese
• 3/4 cups good-quality olive oilpacked tuna, drained
• 1 cup Potato chips, crushed
• 1/4 cup flat-leaf parsley, chopped

1. Cook the pasta until al dente according to the package instructions in a 4-quart/4-liter pot of boiling, salted water.
2. Reserve 1 cup of the cooking water, then drain, toss with a drizzle of oil, and cover the pasta with foil to keep it warm.
3. In the same pot, melt the butter over medium-high heat.
4. Add the mushrooms and onion and cook, stirring, until the onions are softened and the mushrooms are golden, 6 to 8 minutes.
5. Stir in the lemon zest and cook for 30 seconds longer.
6. Add the flour, garlic powder, and cayenne and cook for 1 minute.
7. Slowly stir in the milk.
8. Stir in the cheese and tuna, bring to a simmer, and cook until the cheese is melted and the mixture begins to bubble.
9. Stir in the noodles and season with salt, pepper, and lemon juice.
10. Serve immediately, topped with crushed potato chips, parsley, and lemon zest.

quinoa fusilli, salt, olive oil, unsalted butter, cremini mushrooms, yellow onion, lemon, quinoa flour, garlic, cayenne pepper, milk, grated white cheddar cheese, tuna, potato chips, flatleaf parsley

Taken from www.foodrepublic.com/recipes/one-pot-tuna-quinoa-noodle-casserole/ (may not work)