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!