Ok.... I LOVE cheese. So Mac and Cheese of course is going to be one of my favorites. Recently I discovered that I have a gluten allergy so I had to adjust my cooking regimen drastically. No more regular pasta for me. So quinoa was a great alternative. Also, I have discovered that my digestive system does not function quite as smoothly when I intake large quantities of meat, so I have been trying to eat less meat while still getting enough protein to keep me going. Also, as a part of my new "healthier" lifestyle, I have been trying to eat more veggies. I am by no means a vegetarian or food snob, I am just trying to turn away from the over-processed world that we live in and get back to the less scary, simple foods. At first, I thought there was no way this stuff could turn out to be as good as my homemade Mac and Cheese, but it was surprisingly creamy, cheesy and satisfying. It provides me my protein and veggies while still satisfying my appetite for those southern creamy dishes. Here is what you will need:
Directions
Step 1
Rinse and drain the 1 1/2 cups Quinoa. Cook the quinoa according to package directions adding the bouillon or chicken base when you add the quinoa to the boiling water.
Step 2
In a medium/large saucepan on medium heat, heat the oil then add the selected vegetables (except the tomatoes as they will get to soft if you add them here). Cover and cook 5 minutes. Stir in the cooked quinoa and garlic, continue cooking uncoverd for 3-4 minutes until the quinoa turns opaque.
Step 3
Add 3 cups of water to the quinoa and veggies, cover and reduce heat to medium-low and simmer 15-20 minutes or until most of the liquid has absorbed. Remove from heat and let it stand for 5 minutes. Preheat the oven to 350 degrees while it stands.
Step 4
Coat a 9 x 13 casserole dish with cooking spray then add the qunioa and veggie mixture. Whisk the eggs and milk in a large bowl and fold into the quinoa. Add the cheese and tomatoes and stir well spreading the cheese and tomatoes throughout. It looks soupy but the liquid will soak up while it bakes. Bake uncovered for 25- 35 minutes or until all the liquid is soaked up.
Step 5.
Remove from oven, let stand for 5 minutes, serve and add a dash of salt and pepper as desired. It will look like something like this:
- 2 tsp. Organic Coconut Oil or Olive Oil
- 1/2 cup diced green pepper
- 1/2 cup diced red pepper
- a handful of diced tomatoes (can be small cherry tomatoes or regular diced tomatoes)
- 1/3 cup of zucchini (optional for if you want more veggies, my first attempt did not include the zucchini)
- 1 Tbs of diced jalapenos (optional if you like a little spice and I used the pickled kind in the jar)
- 1 1/2 cups organic quinoa, rinsed and drained
- 1 Reduced Sodium Chicken Bouillon cube or 1 tsp Better Than Bouillon Reduced Sodium Chicken Base (I used the base becuase it is all natural, reduced sodium and gluten free)
- 1 clove garlic
- 3 cups water
- 2 large eggs
- 1 cup milk
- 1 1/2 cups of grated cheddar cheese
Directions
Step 1
Rinse and drain the 1 1/2 cups Quinoa. Cook the quinoa according to package directions adding the bouillon or chicken base when you add the quinoa to the boiling water.
Step 2
In a medium/large saucepan on medium heat, heat the oil then add the selected vegetables (except the tomatoes as they will get to soft if you add them here). Cover and cook 5 minutes. Stir in the cooked quinoa and garlic, continue cooking uncoverd for 3-4 minutes until the quinoa turns opaque.
Step 3
Add 3 cups of water to the quinoa and veggies, cover and reduce heat to medium-low and simmer 15-20 minutes or until most of the liquid has absorbed. Remove from heat and let it stand for 5 minutes. Preheat the oven to 350 degrees while it stands.
Step 4
Coat a 9 x 13 casserole dish with cooking spray then add the qunioa and veggie mixture. Whisk the eggs and milk in a large bowl and fold into the quinoa. Add the cheese and tomatoes and stir well spreading the cheese and tomatoes throughout. It looks soupy but the liquid will soak up while it bakes. Bake uncovered for 25- 35 minutes or until all the liquid is soaked up.
Step 5.
Remove from oven, let stand for 5 minutes, serve and add a dash of salt and pepper as desired. It will look like something like this:
Left Overs
This is an easy dish to serve as leftovers. If you plan on eating the leftovers in the next couple of days, simply place in the refrigerator and reheat in the microwave or on the stove. The recipe makes a pretty large batch, especially for one person, so I like to freeze the leftovers in individual size glass containers and take the leftovers to work for lunch. All you need to do is reheat in the microwave. I also recommend using glass containers that are microwave safe as the plastic containers have harmful chemicals that may leak into your food during the reheating process.
This is an easy dish to serve as leftovers. If you plan on eating the leftovers in the next couple of days, simply place in the refrigerator and reheat in the microwave or on the stove. The recipe makes a pretty large batch, especially for one person, so I like to freeze the leftovers in individual size glass containers and take the leftovers to work for lunch. All you need to do is reheat in the microwave. I also recommend using glass containers that are microwave safe as the plastic containers have harmful chemicals that may leak into your food during the reheating process.