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Baked Quinoa “Mac” and Cheese

If you haven't tried quinoa yet, this recipe is the perfect place to start, because this gluten-free grain pairs well with any cheese, so try substituting shredded Gruyère or mozzarella for some or all of the cheddar.

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  • Prep Time 25 min
  • Total Time 60 min
  • Servings 6

1
tablespoon olive oil
1/2
cup finely chopped red or white onion
1/2
cup finely chopped tomato (1 medium)
1 1/2
cups uncooked quinoa
2
cloves garlic, chopped
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon paprika
3
cups water
2
eggs
1
cup milk
1 1/2
cups shredded Cheddar cheese (6 oz)
Additional shredded Cheddar cheese
Sour cream, if desired
Chopped green onions, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In 3-quart saucepan, heat oil over medium heat. Add onion and tomato; cover and cook 5 minutes or until onion is translucent and tender.
  • 3 Stir in quinoa and garlic. Cook 3 to 4 minutes or until grains begin to become translucent and brown slightly (they will still be undercooked).
  • 4 Stir in salt, pepper and paprika. Add water; cover and cook 15 to 20 minutes longer, stirring occasionally, until most of liquid is absorbed. Remove from heat; let stand 5 minutes.
  • 5 In medium bowl, beat eggs and milk with whisk until well blended. Stir into quinoa mixture. Add 1 1/2 cups cheese; stir to combine. Pour mixture into baking dish.
  • 6 Bake 30 to 35 minutes or until edges begin to brown. To serve, spoon into individual serving bowls; top with additional cheese, sour cream and green onions.

EXPERT TIPS

Expert Tips

Not a tomato lover? Substitute an equal amount of green or red bell pepper for the diced tomatoes.

Go cheese-wild—substitute shredded Gruyère, mozzarella or your favorite cheese for some or all of the Cheddar.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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