Baked Quinoa “Mac” and Cheese

Baked Quinoa “Mac” and Cheese

Blogger Stephanie Wise of Girl versus Dough re-dishes a classic baked mac n’ cheese with a trendy new grain—quinoa. Learn to make this recipe with our how-to article.

Prep Time

25

Minutes

Total Time

1:00

Hr:Mins

Makes

6 to 8

servings

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
  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.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.