This quinoa mac and cheese is a new favorite. Best of all, it’s a great toddler meal. I packed this in Juliet’s lunch two days in a row and she ate it all up.
Even though it’s called mac and cheese, this meal is far less cheesy than any mac and cheese I’ve had. It is still plenty cheesy and pretty healthy. You can change out the veggies for your favorites.
Quinoa mac and cheese (recipe source unknown, passed along by a co-worker)
1 1/2 cup quinoa, rinsed and drained
1 yellow squash, diced
1 zucchini, diced
2 cloves of garlic, minced
2 large eggs
1 cup skim milk
1 1/2 cups grated cheddar cheese
1/4 cup shredded parmesan cheese
Salt and pepper
Lightly saute the squash and zucchini with olive oil, salt and pepper to taste.
Prepare quinoa according to package directions until fully cooked.
Preheat oven to 350 degrees. Coat a 13×9 inch glass dish with cooking spray. You can also use individual ramekins (I used a couple ramekins and put the rest in a pyrex). Whisk together the eggs and milk in a large bowl. Fold in the quinoa, vegetables and cheese. Add a pinch of salt and pepper.
Stir well, allowing the cheese to begin to melt. Transfer to prepared baking dish and bake for 20-25 minutes, sprinkle parmesan on top and bake for an additional 10 minutes.