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Sun Dried Tomato, Kale, and Quinoa Mac n Cheese

Prep: 10 minsCook: 20 minsTotal: 30 minutes
Fat 8 Protein 21
Yield 6 1x

Ingredients

For the quinoa

  • 1.5 cups quinoa, rinsed
  • 3 cups vegetable broth

For the veggies

  • 1 8.5 oz. jar of sun dried tomatoes, drained and sliced
  • 4 cups of kale, deboned and packed
  • 1 tablespoon minced garlic
  • ~1-2 tablespoons EVOO
  • salt and pepper, to taste

For the cheese sauce

  • 2 cups Blue Diamond Almond Breeze® Original – Unsweetened
  • 2 tablespoons corn starch
  • 2 cups shredded mozzarella cheese

Instructions

For the Quinoa

  1. 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

  1. 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.
  2. Place sun dried tomatoes, kale, EVOO, and garlic in a frying pan and sauté for about 5 minutes or until kale is wilted. Set aside.

For the cheese sauce

  1. Prepare cheese sauce by placing 2 cups of almond milk in a medium-size pot. Add in 2 tablespoons of corn starch, stir, and bring to a boil. 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 n’ Cheese

  1. In a large bowl, mix together quinoa, sauteed veggies, and cheese sauce.

Nutrition Facts

Serving Size: 1/6 Calories: 298 Sugar: 7 Fat: 8 Protein: 21
Author: Lee Hersh