For some reason, I always seem to forget about quinoa. And then I am pleasantly surprised every time I remember to make something with it again.
This quinoa ‘mac’ & cheese was such a delicious treat!
I saw the idea and knew that it was something my mac & cheese loving family had to try right away… And I’m so glad we did!
It was a hit with everyone except picky 3 year old Bjørn, who I’m sure just wouldn’t eat it because he saw me make it (He doesn’t like to know what’s in his food!).
This dish has all the rich, gooey flavor of your favorite mac & cheese with a whole lot less guilt in a healthy, protein-packed punch.
If you’ve never tried quinoa before, because you’re not sure how you’d like it… this recipe would be a great place to start and give it a try!
- 1 tablespoon olive oil
- 1-2 cloves garlic, minced
- 3/4 cup quinoa, rinsed well and drained
- 1 1/2 cups chicken stock
- salt & pepper
- 1/2 teaspoon onion powder
- 1 large egg
- 3/4 cup milk
- 2 cups shredded cheese (cheddar & pepper jack are great!)
- 1 cup shredded cheese, for topping
Heat the oil in a medium skillet. Sauté the garlic for a few seconds and then add in and sauté the quinoa for about 5 minutes, stirring occasionally.
Add in the chicken stock, salt & pepper, and onion powder, stirring well. Bring to a boil, then reduce the heat to low, cover tightly and simmer for 15-20 minutes, until most of the liquid has been absorbed.
While the quinoa is cooking, preheat the oven to 350ºF and lightly grease an 8" or 9" square baking dish.
When the quinoa is done, let it sit off the heat for about 5 minutes while you whisk together the egg and milk in a small bowl. Quickly stir the liquid into the pan of quinoa with the 2 cups of cheese and dump it all into the prepared baking dish.
Sprinkle the remaining cheese over the top and place in the oven to bake for 25-35 minutes, until the cheese is bubbly and golden brown!
(This recipe can easily be doubled to fill a 9x13" baking dish and feed 8-10 people!)
adapted from Monica Nelson Fitness