Quinoa (keen-wah) is my newest food obsession. Some might question WTF it is exactly, because that’s what I did when I first heard of this stuff. I didn’t even know how to friggin’ pronounce it (thanks Wiki). I just kept seeing delicious recipes on Pinterest with this crazy weird-named ingredient.
So what exactly is quinoa you ask? It’s in the family of couscous, a very nutty grain that is gluten-free and said to be easily digest. Its just really good. But I learned quickly that it must be mixed with something, for eating it completely plain is just terrible. Once I was able to find it in my local grocery store, I scoured Pinterest and found a recipe for Quinoa Mac & Cheese. Now how could I not start with this one!? I did change it up a bit and have made this probably about 7 times already. So moist, cheesy and absolutely delicious! Makes an amazing side for steak, chicken, pork – or bulk it up with veggies like broccoli, cauliflower or carrots for a veggie dish.
- 1 1/2 cups Quinoa, rinsed, cleaned then cooked
- 1 cup Milk
- 1 Egg
- 2 cups Shredded Cheese
- Salt & Pepper to taste
Pre-heat oven to 350 degrees.
Follow the directions on the back of the quinoa for cooking. I substitute the water for chicken stock to give the quinoa extra flavor. It should take about 15 minutes for the quinoa to cook. You’ll know its done when most of the liquid is absorbed and you can fluff it with a fork.
In a large bowl, combine egg and milk, whisk together. Once quinoa is cooked, fold into egg/milk mixture then add the cheese and mix well. The cheese will begin to melt. Add a pinch of salt and pepper. Make sure all ingredients are well combined. (if you want to add veggies to it, do it now!)
Pour mixture into an oven-safe baking dish or pan. Sprinkle a little more cheese on top and bake for 30 minutes or until the top gets golden brown.
I promise you will be making this more than you think and adding quinoa to your weekly meals – its too good not to!