For Cooking Club this month, we used the theme of cheese.  Our goal is to always cook ‘outside of our own comfort zone’, which is why I choose to do the whole grain, Quinoa (Keen-wah.)  This “super food” really is great for you. It provides 9 grams of protein in one cup, which is one more gram that a medium chicken egg. It also cooks faster than other whole grains like brown rice.
Quinoa Mac and Cheese

This recipe is originally from:

Saute 1 cup of vegetables (but I recommend using more!) for about 5 minutes. 
 These veggies can be any you have around the house: leeks, peppers, tomatoes, zucchini, etc.

Add 1.5 cups of quinoa (rinsed) and 2 gloves of garlic to the saute pan. Cook for about 4 minutes until the grains start to turn opaque.

Whenever you cook quinoa, the ratio of grain to liquid should be 2:1.  Add 3 cups of chicken stock (or water) and salt. Cover and reduce heat to medium-low and let simmer for about 15-20 minutes.  Most of the liquid should be absorbed.  Remove from heat and let sit for 5 minutes

I highly recommend serving this delicious dish at this stage!

Now, for the CHEESE.

Preheat oven to 350 F. Coat 13×9 inch dish with cooking spray. Whisk together 2 eggs and 1 cup milk in large bowl. Add in the quinoa mixture to 1.5 cups of grated cheddar cheese.  Sprinkle another 0.5-1 cups of cheese on top.

Put into 350 degree oven and bake 25-35 minutes. The edges should be bubbly and browned.

Try substituting quinoa for rice in stuffed peppers or alongside beans and avocadoes in a vegetarian burrito.
1/3 cup of cooked quinoa has 160 calories, 2.5 grams of fat, 3 grams of fiber and 6 grams of protein. This dish, divided 8 ways 252 calories per serving.
Use your handy casserole carrying case to share with friends!


2 Replies to “Quinoa Mac and Cheese”

  1. No way. I like quinoa but was it really good as “mac and cheese?” Apparently I am going to have to make it to find out.


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