Apr 6, 2012

Mac-Quinoa N' Cheese

This is a great base casserole recipe. I like it as it is, with peas and topped with taco sauce. Or with corn and beans with chili powder and stuff for a more Southwestern flare. The eggs and cheese really help, so don't omit those.

1 1/2 c quinoa, rinsed and drained
Veggies of your choice (optional)
good pinch of salt
a few grinds of seasoning salt
2 cloves garlic, minced
2 large eggs
1 c milk
1 1/2 c grated Cheddar cheese (more for MAc-type, less for simple casserole)
Optional- Crushed Red Pepper, Panko Bread crumbs for topping
Toppings (optional)- salsa, hot sauce, sour cream, scallions
1. Lightly saute any veggies you would like in this dish. (unless throwing in corn or peas, etc.)
2.Cook quinoa to packaged instructions until fully cooked (in chicken broth if desired, but not essential).
3. Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt. Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned.

I normally like to do it in my cast iron skillet.

The two most basic variations I like...
Southwestern: 1 c cheese only. Black beans, corn, cumin or chili powder and topped with salsa or sour cream
Mac N' Cheese: full amt of cheese plus more for top if desired with peas (or other veggie). Topped with taco sauce.

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