I’ll admit it – I am not a huge quinoa fan. I try to try to like it but the flavor/texture has not won me over. I learned to love brown rice through proper cooking techniques so I have kept at the quinoa and finally I think I may have found a way that I can say I enjoyed. It isn’t love yet but I got close 😉 And I am working through that massive bag of it from Costco finally….
The recipe is an adapted version of this one I had come across.
Quinoa Mac n’ Cheese
- 1 Tbsp extra virgin olive oil
- 1 onion, peeled and diced
- 8 ounces button or crimini mushrooms, sliced
- 1 tsp garlic, minced
- 1½ cups quinoa, rinsed and drained
- 3 cups lower sodium vegetable stock
- ½ cup liquid Egg Beaters© or 2 large eggs
- 1 cup milk
- 2 cups (8 ounces) grated 2% sharp cheddar cheese
- 1 Tbsp dried parsley
- 3 Tbsp Italian dry bread crumbs
Heat a large deep skillet over medium, add the oil, onion and mushrooms, sauté for 5 minutes. Add the quinoa and garlic, turn up to medium-high and sauté for 4 minutes, stirring often to prevent burning.
Add in the stock, bring to a boil, cover and reduce heat to medium-low, let cook for 10 minutes. Turn off the heat and let sit for another 5 minutes.
Preheat the oven to 350° and spray a 9×13″ pan with cooking spray.
Combine the milk and eggs, stir into the quinoa, add the parsley and ¾ of the cheese, stir well to mix. Pour into the prepared pan, sprinkle the bread crumbs and remaining cheese on top. Bake for 30 to 35 minutes, until the edges are browned and cheese is melted. Cut into wedges to serve.
Serves 4 to 6.