Sun Dried Tomato Quinoa Mac and Cheese
Take your quinoa mac and cheese to the next level with sun-dried toamtoes and kale for an amped-up variation of a childhood classic!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Fat 8
Carbs
Protein 21
Yield 6
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 Facts
Calories: 298kcal | Protein: 21g | Fat: 8g | Sugar: 7g