I really love
quinoa – and for that matter I love mac and cheese. This is a healthy and totally delicious
compromise on macaroni and cheese. It’s
got fabulous texture – especially with the vegetables – and incredible
flavor. Unfortunately, there’s no
picture today. It’s difficult to get an
appetizing photo of this dish. None of
the shots turned out appealing and quite frankly – I just really wanted to
EAT.
Ingredients:
1 1/2 cups
quinoa, rinsed and drained
3 cups chicken
broth
Veggies of
your choice (optional, I use onion, mushroom and zucchini)
2 cloves
garlic, minced
2 large eggs
A little seasoning
salt
1 cup soy milk
or non-fat milk
1 1/2 cups
grated Cheddar cheese, more for sprinkling
Optional-
Crushed Red
Pepper, could be added to quinoa while cooking or to vegetables while sautéing
Panko Bread
crumbs for topping while baking
Salsa, Hot Sauce,
Sour Cream or Scallions for toppings
Directions:
Lightly sauté
any veggies you would like in this dish, season with salt and pepper to taste.
Bring the
chicken broth to a boil, add the minced garlic and rinsed drained quinoa. Place a lid on the pot and reduce heat. Simmer until fully cooked and all liquid is
absorbed. About 20 minutes.
Preheat oven
to 350 F. Coat 13x9 inch dish (or 8 individual ramekins) with cooking spray.
Whisk together
eggs, seasoning salt and milk in large bowl. Fold in quinoa, sautéed vegetables
and cheese. Stir very well and let some
of the cheese melt.
Transfer to
prepared baking dish and if using Panko Crumbs or Bread crumbs sprinkle on top
now and bake 30-35 minutes, until bread crumbs are browned.
Serve and
enjoy – using any of the optional toppings of your choice. I actually didn’t use anything except the
Panko Crumbs. It was delicious just by
itself.
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