Baked Quinoa & Cheese
09 Thursday Jan 2014
Written by Maeghan in Gluten Free, Grains, Pasta, Side Dishes, Smart Balance, TWTHH Originals
It’s the new year and everyone is trying to eat a little healthier, maybe fit in some exercise while they’re at it. Could just be because of over indulgences from the holiday or you’ve made a resolution, but this will be your year! Except, it’s cold out. Heck, for most of the country it’s freezing or below out. So, salads and grilled foods just aren’t happening. Give me some comfort food please! I’ve taken my Baked Macaroni and Cheese recipe and tweaked it a bit. Here is a healthier alternative that is protein-rich that’s packed with cheesy flavor.
If you’re new to cooking with quinoa, this may just be the recipe you want to start with. No one can resist baked cheesy goodness. My husband loved it and ate many of my test recipes and my daughter, once she got over not seeing her beloved elbow pasta, liked it as well. Score one for mom! Go ahead, enjoy your warm comfort food and don’t feel the guilt.
Baked Quinoa & Cheese
Ingredients
- 1.5 cups quinoa, uncooked
- 3 cups water
- 1/8 tsp salt
- 8 oz low-fat sharp cheddar cheese
- 2/3 cup evaporated milk (or half and half)
- 5 Tbsp Smart Balance Original Butter Spread
- 1/4 cup Italian Seasoned breadcrumbs
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Pre-heat oven to 350 F.
Place the quinoa in a mesh strainer and rinse with cold water for about 2 minutes.
Place the quinoa, water, and in a small sauce pan and bring to a boil. Cover with a lid, reduce the heat, and simmer until cooked, about 20 to 25 minutes.
In a large bowl, combine cooked quinoa, cheese, evaporated milk, and butter spread. Pour into a casserole dish and sprinkle breadcrumbs on top. Bake for 20 to 25 minutes, until cheese is bubbly and breadcrumbs have turned a golden brown.
Serve warm.
Yields 8 servings, 3/4 cup each
Nutritional Information
Per serving: 257 Calories, 11g Fat, 4g Saturated Fat, 13mg Cholesterol, 356mg Sodium, 26g Carbohydrates, 2g Fiber, 13g Protein
4 comments
January 9, 2014 at 11:23 pm
sounds like a delicious way to eat quinoa!
January 18, 2014 at 11:39 am
I cannot wait to try this, Maeghan!! Just what I’m in the mood for this month.
May 26, 2017 at 5:37 pm
I only use Almond Milk and would like to know if that can be substituted fir the evaporated milk. I also only use the Light I Can’t Believe Its Not Butter ans have no reason to purchase the brand you used in your recipe.
Could you please advise if the products I use are acceptible for my version.
Thank you.
May 28, 2017 at 3:24 pm
As far as the butter substitute, that should work fine. In regards to Almond Milk in place of Evaporated milk, I’m honestly not sure but would doubt it since evaporated milk is creamier than regular milk and almond milk is pretty thin.