Do your kids love mac and cheese? If so, they are going to love this quinoa mac and cheese recipe! I love this newsletter I get from Momables.com thought I'd share!!
I'm sure you've been hearing a lot about quinoa lately, but have honestly been a little intimidated to try it. “How do I cook it? What do I make with it? Will my family like it?” These are all questions that swirled around your head before you finally decided to give it a try. With all of its wonderful health benefits, You just can't wait any longer! Did you know that quinoa (pronounced “kin-wah”) is a:
- complete protein
- high in iron and fiber
- naturally gluten-free
- source of calcium (though not large, it’s great for vegans and those who are lactose-intolerant)
- great alternative to riceand pasta
- and pretty easy to cook, that is if you know how to boil water? Directions are right on the bag!
And what better recipe to start with than a mac and cheese-style dish!?! I mean, who doesn’t love the cheesy deliciousness of mac and cheese? My kids and husband could seriously eat it every day, but I can’t help but cringe at what can be found in the standard boxed variety: artificial colors and flavors, preservatives, sodium and who knows what else.
The organic and homemade versions are certainly much better, but that’s still a lot of pasta. So having a healthy alternative is just icing on the cake. This version is not only packed with protein, it gets its gorgeous coloring from carrots of all things! How’s that for nutritious?
This mac and cheese alternative is the perfect side to go along with just about any dish. It’s easy to make, healthy, tasty and adult AND kid-friendly. Plus, the leftovers make for a great school lunch the day after. Simply heat up the leftovers and pack them in a preheated thermos. They’ll still be warm come lunchtime!
- 3 medium carrots, diced
- ¼ cup milk
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- 4 cups cooked quinoa (about 1.5 cups uncooked quinoa)
- 1 cup shredded cheddar cheese + extra for topping (optional)
- Preheat oven to 375F.
- Peel and wash carrots, chop, and steam for 12-15 minutes or until tender (you can also steam them in the microwave).
- Place cooked carrots, milk, Dijon mustard, and salt inside a blender. Puree until smooth and creamy. Add a little more milk if needed (carrot size can vary) but texture should be smooth, not liquid.
- In a large bowl, mix quinoa, cheese, and carrot puree until combined. Transfer into a medium, baking dish.
- Bake 20 minutes, until bubbly. If desired, top with additional shredded cheese and serve immediately.
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