For Realz! It’s Quinoa Mac N’ Cheese
Mac N’ Cheese is the ultimate comfort food. Unfortunately, original varieties can provide little comfort after looking at their nutritional profiles. Luckily our “For Reelz! It’s Quinoa Mac N’ Cheese ” provides all of that cheesy pasta goodness, and none of the processed nasties lurking in traditional homemade dishes.
If you are planning on introducing your children, extended family, or friends, to healthier, higher quality alternatives to their favorite dishes, this “For Reelz! It’s Quinoa Mac N’ Cheese” is the perfect dish. You’ll be happy to hear them request it time and time again!
Quinoa takes the place of traditional gluten heavy macaroni noodles, but don’t despair. When comparing macaroni pasta and quinoa side by side, quinoa comes out tops with a profile that includes lower calories and lower carbohydrates. That is excellent since pasta is overloaded in both categories, which is the reason you often feel a bit sick after eating original Mac N’ Cheese. In addition, 100 grams of cooked quinoa provides 10% of your RDI for folate, and makes it a good choice for women, who have a need for dietary folate during their childbearing years.
Quinoa Mac N’ Cheese Recipe
“For Reelz! It’s Quinoa Mac N’ Cheese” is easy to make. Simply start the process by boiling the quinoa. While that’s boiling away, prepare broccoli, and add it to the boiling pot. Broccoli is a large component of the Mac N’ Cheese, since it boosts its nutritional quality across the board. There is no comparison to the combination of quinoa and broccoli.
It’s an entirely advanced version, and even tastier when you consider the garnishes. Gluten-free crackers provide a crispy crunch. Vegetarian parmesan cheese provides the homey quality that all good Mac N’ Cheese dishes provide. This dish is designed for groups, so be sure to invite a crowd and amaze them with this healthy take on a much-loved classic.
- 1 1/2 cups uncooked quinoa
- 3 cups water
- 3 cups broccoli florets
- 1 tablespoon butter or vegan butter
- 3 cloves garlic, minced
- 1/4 cup gluten free oat flour OR gluten free all purpose flour
- 2 3/4 cup unsweetened almond milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Fresh cracked black pepper
- 2 cups shredded sharp white cheddar cheese
- 10 gluten free crackers
- 2 tablespoons grated vegetarian parmesan cheese
- Preheat oven to 350 degrees F.
- Add water and quinoa to a large pot and place over high heat.
- Once water begins to boil, cover, reduce heat to low.
- After 5 minutes, add broccoli to the pot, recover and cook on low for 10 more minutes.
- Once done, quinoa should be fluffy and broccoli al dente.
- Remove from heat and set aside.
- In a large cast iron skillet (or whatever skillet you have), melt the butter over medium heat.
- Add in garlic and cook for 1-2 minutes until garlic is fragrant.
- Add the flour and cook for 30 seconds or until a paste forms. S
- Slowly add in the Almond milk, whisking away any lumps.
- Increase heat and bring mixture to a boil, then reduce heat and simmer for 10-15 minutes, stirring every so often, until the sauce thickens up similar to a gravy.
- After sauce thickens, reduce heat to low and stir in white cheddar cheese until sauce is creamy.
- Add in onion powder, then salt and pepper to taste.
- Adjust seasonings if necessary.
- Turn off heat.
- Very gently fold in the quinoa/broccoli mixture.
- If you want you can bake it in the cast iron skillet (if large enough) OR transfer to a greased large casserole dish.
- Gently crumble the crackers over the mac and cheese, then sprinkle with parmesan cheese.
- Season with more black pepper.
- Bake for 25 minutes or until mixture is bubbling around the edges and topping turns slightly golden brown.
- Serves 8.
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