Sun Dried Tomato Quinoa Mac and Cheese
Published 1/10/2016 • Updated 7/13/2022
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Love Mac n’ Cheese? Amp up the nutrition and flavor in your homemade mac with this Sun Dried Tomato Quinoa Mac and Cheese!
This amazing recipe trumps every other mac n’ cheese I’ve ever set eyes on since it’s made with real food while still tasting indulgent. Tender quinoa, gooey mozzarella cheese, fresh spinach, and sun-dried tomatoes, all cooked up in a creamy sauce. It’s naturally gluten-free and so good, you won’t even miss the pasta!
This easy weeknight dinner can be thrown together in under 30 minutes. It’s similar to our other quinoa mac and cheese recipe, but with slightly different flavors.
A quick rundown: Just cook the quinoa, fresh veggies, and cheese sauce separately before combining it to create the most delightful bowl of creamy goodness. You really can’t beat fresh ingredients and a homemade cheese sauce!
What You Need for this Quinoa Mac and Cheese
- Quinoa
- Veggie broth
- Sun-dried tomatoes
- Kale
- Garlic
- Olive oil
- Salt and pepper
- Milk
- Cornstarch
- Cheese
Variations and Substitutions
- Quinoa: You’re welcome to use your favorite kind of quinoa. If you prefer a different gluten-free option, you can always go for chickpea pasta or your favorite gluten-free pasta. Not worried about gluten? Try this recipe with penne pasta if you’re feelin’ it.
- Cheese: If you’re not a fan of mozzarella, parmesan cheese, feta cheese, white cheddar, Monterey jack, gruyere, or romano would also taste delicious. You can also substitute with your favorite vegan cheese alternatives, such as dairy-free cheddar, gouda, or pepper jack.
- Kale: Spinach or chard would be delicious substitutions for kale in this dish. You can also use frozen spinach if that’s what you have on hand.
Top Tips for this Quinoa Mac and Cheese
- To avoid a clumpy cheese sauce, be sure you slowly add the cornstarch to the milk to avoid clumping. If you add all 2 tablespoons at the same time, you will end up with a clumpy mess. Slowly mix in the cornstarch and whisk well until it’s fully incorporated.
- Don’t overcook your quinoa! You want it to have a slight bite to it, so be sure to follow the cooking instructions on the package closely. Overcooked quinoa can become mushy and ruin the texture of this dish.
- For an extra flavor boost, add a pinch of red pepper flakes or cayenne pepper to the cheese sauce for a little heat. You can also sprinkle some on top of your mac n’ cheese before serving for an added kick.
Storage + Freezer Directions
Store any leftover quinoa mac and cheese in an airtight container and store it in the fridge for up to 4 days.
To freeze, place in a freezer-safe, airtight container and store in the freezer for up to 4 months.
What to Serve with Quinoa Mac n’ Cheese
This creamy quinoa mac and cheese is quite filling on its own, but you can also serve it up alongside a refreshing salad like our Arugula Salad, Grilled Kale and Watermelon Salad, or Ultimate Garden Salad.
It’s also great as a side dish to grilled meats like this delicious Grilled Chicken Legs, Juicy Grilled Pork Chops, or Grilled Scallops (with Herby White Wine Sauce).
For all you veg-heads out there, this dish is a great vegetarian option that can be served up alongside Oven Roasted Brussels Sprouts, Roasted Broccoli, or Honey Balsamic Roasted Carrots.
Sun Dried Tomato Quinoa Mac and Cheese
Ingredients
For the quinoa
- 1.5 cups white quinoa, rinsed
- 3 cups vegetable broth
For the veggies
- 8.5 oz. jarred dried tomatoes, drained and sliced
- 4 cups of kale, deboned and packed
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- salt and pepper, to taste
For the cheese sauce
- 2 cups 2% milk, unsweetened almond milk works too
- 2 tablespoons corn starch
- 2 cups shredded mozzarella cheese
Instructions
For the Quinoa
- In a medium-size pot bring 1.5 cups of quinoa and 3 cups of vegetable broth to a rolling boil. Then, reduce heat to low and cover. Let cook for about 15 minutes or until all liquid is dissolved, set aside.
For the Veggies
- While the quinoa is cooking, prep veggies. Drain oil from sun dried tomatoes and slice into thirds. Do not rinse! This oil will help the kale cook. Wash and debone kale and then chop into bite sized pieces.
- Place sun-dried tomatoes, kale, olive oil and garlic in a frying pan and sauté for about 5 minutes or until kale is wilted. Set aside.
For the cheese sauce
- Prepare cheese sauce by placing 2 cups of almond milk in a medium-size pot. stir, and bring to a gentle boil. Sprinkle 1 teaspoon of corn starch to the milk at at time, whisking while you add it to avoid clumping. Continue to do this until all the corn starch has been added.
- Turn down to medium and let cook for about 8 minutes, or until the milk starts to thicken (make sure you stir often!). Add in shredded cheese and mix until smooth.
For the Mac and Cheese
- In a large bowl, mix together quinoa, sauteed veggies, and cheese sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This post is sponsored by Blue Diamond Almond Breeze. I was compensated and all opinions are my own. Thank you for your continued support on Fit Foodie Finds!
I was so excited to make this recipe and it was a big disappointment. Not sure what went wrong? The cheese sauce was a gelatinous mess. The quinoa took an additional 15 minutes to cook. Ended up throwing it in the trash which was upsetting as the ingredients were expensive for me.