This is a protein-packed alternative to Mac N Cheese!
- 2 large eggs
- 2 cloves garlic minced
- 2 tsp olive oil
- 1 each leek medium white and pale green parts halved and sliced
- 1/2 cup diced tomato or red/green pepper
- 1 1/2 cups quinoa rinsed and drained
- 1 good pinch salt
- a few grinds seasoning salt
- 1 cup soy milk non-fat milk or milk of choice
- 1 1/2 cups grated cheddar cheese more for sprinkling
- optional- crushed red pepper, panko bread crumbs
- toppings (optional) - salsa, hot sauce, sour cream
- Carbohydrate 42.115556668251 g
- Cholesterol 148.676666667298 mg
- Fat 9.58320666614557 g
- Fiber 4.46366666690508 g
- Protein 21.9689000011267 g
- Saturated Fat 2.98677666663495 g
- Serving Size 1 1 Serving (195g)
- Sodium 275.433500016715 mg
- Sugar 37.6518900013459 g
- Trans Fat 0.97169499998817 g
- Calories 343 calories
Step-by-step
- Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers, or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque. (They will not fully be cooked yet.)
- Add 3 cups water and season with salt and the Seasoning Salt (I like Lawry's or Everyday Seasoning). Cover and reduce heat to med-low and simmer 5-10 more, or until most liquid has been absorbed. Remove from heat and let stand 5 mins.
- Preheat oven to 350 F. Coat 13x9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt.
- Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, (or until browned around edges.)
- Now you can toss with many toppings, some ideas: salsa, scallions, sour cream, and hot sauce! I serve with a side of steamed broccoli or a salad and a nice slice of good hearty bread.
- NOTE: Many readers wanted to know how many Calories this AMAZING meal has. Divided into 6 servings: 339 Calories per serving.
Traditional baked macaroni relies on refined wheat pasta for its base, but swapping in pseudo-cereals alters both the hydration requirements and the protein matrix of the dish. Quinoa contains complete proteins and lacks gluten, meaning it absorbs cooking liquid differently than standard elbow macaroni. Parched grains must sweat in fat before boiling to develop nutty secondary aromas. Omitting this step yields a flat, unroasted flavor profile.
- Rinse quinoa thoroughly through a fine-mesh sieve to remove saponins, naturally occurring compounds that impart a soapy bitterness.
- Toast the drained seeds in oil until the tiny germ rings separate and the grains turn opaque, signaling that surface moisture has evaporated.
- Temper the beaten eggs with the warm dairy mixture gradually to prevent premature curdling before folding in the grated cheddar.
- Bake the casserole at 350 degrees Fahrenheit in a 13x9-inch pan until the edges achieve a distinct golden brown.
Home cooks frequently fail this style of casserole by adding cold eggs directly to hot grains, resulting in scrambled pieces suspended in melted dairy. Proper tempering ensures a smooth custard bind throughout the baking process.
