Quinoa Protein Mac & Cheese
I discovered Moni’s Quinoa Mac N’ Cheese via Around the Table via Pinterest, and couldn’t wait to make it. This is actually the second time I’ve made it but with a different twist, the great thing is that you can twist this recipe so many ways based on what sorta cheeses and veggies you use. If you haven’t jumped on the quinoa band wagon, this is a great recipe to start from, I’ll also give you my top quinoa tip make it in fat free broth rather than water for richer flavor.
The first time I followed Around the Table’s version of the recipe more or less, the second time I followed Moni’s more or less. The best part is that if you have a oven proof sauté pan you can make this all in ONE pan!
Quinoa Protein Mac & Cheese (modified from Moni’s Quinoa Mac N’ Cheese)Ingredients:
- 2 tsp. olive oil
- Veggie Swappable Items
- 1 Medium Onion Diced
- 1 can diced Rotel style tomatoes with chilies drained with tomato juice reserved.
- Other Veggie Ideas
- Bell Peppers
- Chopped Asparagus
- Frozen Artichoke hearts
- 1 1/2 cups quinoa prepped per package directions (Quinoa is MUCH cheaper at Costco than grocery stores).
- good pinch of salt
- a few grinds of seasoning salt (I used Lawry's)
- 2 cloves garlic pressed
- 3 cups MINUS the amount of tomato juice you drained of fat free chicken or vegetable broth. For a total of 3 cups of liquid.
- 2 large eggs or Egg Substitute Equivalent
- 1 cup soy milk, non-fat milk, or milk of choice (I used 2%)
- 2 cups of 2% Shredded Cheddar.
- Panko Bread crumbs for topping
Steps:1. Heat a oven proof big sauté pan over medium heat with your 2 Tsp. of Olive Oil. Add your uncooked veggies: the tomatoes and onion, sauté for about 5 minutes, then add your garlic and cook it for 2 minutes. (If you’re adding microwave steamed broccoli etc., you’ll add that later).
2. Add your 1 1/2 cups of quinoa and 3 cups of broth and tomato juice mixture. Then cook according to your quinoa package. It should be something along the lines of bring it to a boil, then cover and simmer for 20 minutes or until water is absorbed.
3. Pre heat your oven to 350 degrees. Combine your 2 eggs and 1 cup of milk in a measuring cup. Also if you’re adding any steamed veggies to this before baking, now’s the time to nuke them.
4. Once your quinoa is done, pull it off heat and uncover, let it cool for a few minutes (so the egg in the milk doesn’t instantly cook.)
5. Fold in your 2 cups of cheese, frozen vegetables, and milk and egg mixture. Spread level. Top with panko if you choose.
6. Bake at 350 for 25 to 35 minutes, or until you get a good crispy edge.
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