Yep. We’re getting savory and (somewhat) healthy(?) up in here. And I’m not even the doctor in this blog partnership!
The good news is we’re gonna counter the quinoa and the kale with some cheddar cheese. (See? Not the doctor.)
There’s nothing to counter the savoriness of this. But, if necessary, chase with ice cream (like I did).
That’s how that works, right? If you add veggies to something, it becomes health food. If you eat health food, you have a free pass to eat something else terrible for you.
Science. That’s what that is.
For example: If you eat some salad, then you can eat however many pieces of pizza you want. The romaine lettuce cancels out the cheese and the bread. Don’t you dare feel guilty about that fourth piece. You earned it.
If you roast some cauliflower, you can eat an entire box of mac and cheese by yourself. The calories don’t count after your finish eating the cauliflower. Trust me.
Black coffee instead of a latte gives you a free pass on breakfast pastries.
Diet Coke without any alcohol in it means you can eat three cupcakes.
I see your fruit cup, and raise you a Jason’s Deli baked potato AND free froyo cone.
So applying that scientific fact to this recipe: Replacing pasta with quinoa AND adding KALE?! You’ve earned the right to drown it in cheddar cheese and wash it down with wine and chocolate. (And even that’s not that bad because hello! Wine = heart health and chocolate = antioxidants. Health food!).
Quinoa Mac and Cheese
1 1/2 cups quinoa (any type you like. I used a rainbow mix)
2 large eggs
1 cup skim milk
1 1/2 cups cheddar cheese, grated
optional- sauteed veggies (I used kale. You could use anything you want (or don’t))
- Preheat your oven to 350°F. Grease a 9×13 pan.
- Cook your quinoa. Heat three cups of water in a covered saucepan until boiling. Add your quinoa, recover, and reduce the heat to low. Let cook for about 15 minutes. Remove from pan and let cool.
- In a large bowl, whisk together eggs and milk. Fold in your veggies, quinoa, and cheese. If you quinoa is still pretty warm, you want to do this in stages so that you don’t scramble the eggs. Add a little and stir, add a little and stir, etc. That way you slowly raise the temperature of the eggs. The cheese might not melt all the way. That’s cool. Don’t worry about it.
- Pour into your prepared pan. I sprinkled mine with some Parmesean because, come on, let’s not get too healthy here. Then bake for 30-35 minutes.
Recipe from Around the Table
If you’re craving creamy mac and cheese, this recipe will not do the trick for you. But if you want something cheesy and warm and a little crunchy, this could be right up your alley. I’m totally into it. I’ve eaten it for every meal (except breakfast) for the past few days and I’m not even sick of it yet. Which is saying something.
Bake with love!!