Description
A comforting and nutritious twist on classic mac and cheese, featuring quinoa and a blend of rich cheeses.
Ingredients
Scale
- 2 cups quinoa (rinsed)
- 2 1/4 cups vegetable broth (or chicken broth)
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons butter
- 2 tablespoons organic cornstarch (or arrowroot powder)
- 2 cloves garlic (minced)
- 2 1/2 cups milk
- 3/4 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 12 ounces sharp cheddar cheese (grated)
- 6 ounces Colby cheese (grated)
- 3 ounces gluten-free breadcrumbs
Instructions
- Preheat your oven to 350 degrees F and spray a 2-quart casserole dish with olive oil.
- Combine the rinsed quinoa, vegetable broth, sea salt, and black pepper in a medium-sized saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes.
- Melting the butter in another saucepan over medium heat, add the minced garlic and sauté for about 1 minute.
- Sprinkle the cornstarch over the melted butter and garlic, stirring well to create a roux. Gradually whisk in the milk.
- Stir in the dry mustard, cayenne pepper, sharp cheddar cheese, and Colby cheese until melted.
- Add the cooked quinoa to the cheese sauce and mix until well combined.
- Transfer the mixture into the prepared casserole dish.
- Sprinkle the gluten-free breadcrumbs over the top and bake for about 20-25 minutes, until golden and bubbling.
Notes
For extra nutrition, consider adding steamed broccoli or spinach. You can swap cheeses based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg