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Baked Quinoa “Mac” and Cheese

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  • Prep 25 min
  • Total 60 min
  • Servings 6
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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.
By Stephanie Wise
Updated Mar 15, 2012
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Not a tomato lover? Substitute an equal amount of green or red bell pepper for the diced tomatoes.
  • tip 2
    Go cheese-wild—substitute shredded Gruyère, mozzarella or your favorite cheese for some or all of the Cheddar.


Nutrition Facts are not available for this recipe
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