Quinoa Mac and Cheese
Ingredients
The base
-
2
cups
quinoa, rinsed
-
2¼
cups
vegetable or chicken broth
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
The sauce
-
2
tablespoons
butter
-
2
tablespoons
organic cornstarch or arrowroot powder
-
2
cloves
garlic, minced
-
2½
cups
milk
-
¾
teaspoon
dry mustard
-
¼
teaspoon
cayenne pepper
-
12
ounces
sharp cheddar cheese, grated
-
6
ounces
Colby cheese, grated
The topping
-
3
ounces
gluten-free breadcrumbs
Instructions
- Preheat the oven to 350°F and prepare a 2-quart casserole dish with olive oil spray.
- Cook the quinoa in a medium saucepan over medium-high heat for 5 minutes, stirring frequently.
- Add the broth, salt, and pepper to the quinoa, bring to a simmer, then reduce heat to low and cover. Cook for 25-30 minutes.
- After cooking, remove from heat and let it sit covered for an additional 5-10 minutes.
- In another saucepan, melt the butter over medium heat, then whisk in the cornstarch or arrowroot powder and cook for 2-3 minutes.
- Add minced garlic and stir for 30 seconds, then gradually whisk in the milk and cook until thickened, about 6-8 minutes.
- Reduce heat to low and stir in the mustard, cayenne, cheddar, and Colby cheese until melted.
- Combine the cooked quinoa with the cheese sauce and transfer to the prepared casserole dish.
- Sprinkle breadcrumbs on top and lightly spray with olive oil.
- Bake for 25-30 minutes and let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
353
Total fat
20g
Total carbohydrates
26g
Total protein
17g
Sodium
677mg
Cholesterol
48mg
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