Quinoa Mac and Cheese with Broccoli
Try this Quinoa Mac and Cheese with Broccoli recipe, or contribute your own.
Try this Quinoa Mac and Cheese with Broccoli recipe, or contribute your own.
- Carbohydrate 5.2220000011463 g
- Cholesterol 72.3000000025361 mg
- Fat 23.0157500008242 g
- Fiber 1.18299995660782 g
- Protein 18.6831000008166 g
- Saturated Fat 14.497965000473 g
- Serving Size 1 1 -3 (142g)
- Sodium 473.715286468478 mg
- Sugar 4.03900004453848 g
- Trans Fat 1.37361000009587 g
- Calories 299 calories
Step-by-step
- Cook quinoa in chicken broth or water. The broth I buy is the Pacific Foods Chicken Broth because it is made with real and organic ingredients and free range chickens. I usually cook it in chicken or vegetable broth: 2 cups broth and 1 cup quinoa.
- Let the broth boil first then add the quinoa.
- Lower to medium heat for about 13-16 minutes until liquid is absorbed.
- In a separated pan, while the quinoa is cooking, steam or boil broccoli for about 5 minutes.
- Drain and chop the broccoli.
- Once the quinoa is cooked and liquid is absorbed, take away from heat and cover.
- Let it stand for a few minutes.
- The quinoa should still be hot after covering for a few minutes. Mix in the cheese, milk, butter, salt and pepper, broccoli, and let it melt.
- Serve and decorate with some broccoli florets on top if you want.
- Enjoy!
Swapping water for vegetable broth changes the foundational flavor profile of this dish entirely, adding depth that plain water simply cannot provide. Small-space cooking demands careful attention to moisture control, and this preparation is particularly vulnerable to water-logged grains. Using a heavy-bottomed saucepan prevents scorching along the base while the liquid reduces. Many cooks fail because they do not let the cooked quinoa rest off the heat, which causes excess moisture to pool at the bottom of the pan rather than steaming off. Allowing the covered pan to sit for five minutes ensures the grains separate properly before the dairy enters. Shredding a block of cheddar cheese manually instead of buying pre-bagged shreds avoids the anti-caking cellulose that prevents smooth melting. Stirring the butter, milk, and cheese into the hot quinoa creates an emulsion only if the residual heat remains high enough to melt the fats completely. If the mixture cools down too much during broccoli incorporation, return the pot to low heat for sixty seconds while stirring constantly to achieve a uniform sauce. Pairing this rich, dense dish with a bright, vinegar-dressed green salad cuts through the heavy fat content of the cheddar and butter. Serving a crisp accompaniment balances the plate without requiring additional burner space on the stove.
