Quinoa:

1 cup, uncooked

Broccoli Florets:

2 cups, cut into small, bite-sized pieces

Carrots:

1 cup, diced

Bell Peppers:

1 cup, diced

Onion:

1 medium, diced

Garlic:

2–3 cloves, minced

Vegetable Broth:

2 cups

Milk (or Cream for extra richness):

1 cup

Shredded Cheese:

2 cups (a mix of cheddar and mozzarella)

Parmesan Cheese:

¼ cup, grated

Butter or Olive Oil:

2 tablespoons

All-Purpose Flour (or gluten-free alternative like cornstarch):

2 tablespoons

Dried Herbs:

1 teaspoon each of dried oregano and dried thyme

Salt and Black Pepper:

To taste

Optional:

Red Pepper Flakes: ¼ teaspoon

Optional:

Fresh Parsley or Chives: For garnish