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Quinoa Mac And Cheese
Recipe Intro From susanspungen

This recipe is featured in our Weekly Meal Planner here!

Made this Quac 'n' cheese today and it was pretty damn good. Quinoa with an olive oil based béchamel, kale, breadcrumbs, parm. -@susanspungen


Serves 8-10


3 Tbsp extra virgin olive oil, divided

1/2 small onion, minced

2 Tbsp all-purpose flour

2 cups reduced-fat milk (2%)

6 oz sharp white cheddar, shredded

1 tsp salt

Black pepper, to taste

Freshly grated nutmeg, to taste

Pinch of cayenne

1 tsp mustard powder

4 cups cooked tri-color quinoa

3 oz Tuscan kale leaves, stems removed and leaves shredded

1/3 cup whole wheat Panko

1/3 cup grated Parmesan cheese


Preheat oven to 350 F.

Heat two tablespoons of olive oil in a large saucepan over medium heat. Add the onion and sauté for about three and a half minutes.

Add the flour and cook another 30 seconds. Pour in milk in a slow stream, whisking continuously until the mixture comes to a boil.

Lower heat and add the cheese, whisking until fully melted. Off the heat, stir in salt, pepper, nutmeg, cayenne, and mustard powder. Transfer to a large bowl with the quinoa and kale and mix well.

In a small bowl, stir remaining tablespoon olive oil together with the Panko. Mix in the Parmesan cheese and set aside.

Spray a 10” cast iron skillet with olive oil spray.

Transfer quinoa mixture to skillet and scatter over the breadcrumb topping. Bake uncovered for 30-35 minutes, until golden brown and bubbling.