Quinoa Mac & Cheese

When I came across this recipe I had to google search "Quinoa" and find out what it was and if I was allowed it on the HCG Protocol or maintenance - but alas Im not. I was okay with that but I am eager to try it after Im done my maintenance because Quinoa contains many good nutrients for you - and also is better for you than pasta noodles - anyways heres the recipe I found...

Quinoa Macaroni and Cheese

Serving Size: 8

Ingredients

• 2 tsp olive oil
• 1 med. leek white and pale green parts halved and sliced (1 cup)
• 1/2 cup diced tomato, or red/green pepper
• 1 1/2 cups quinoa, rinsed and drained
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk or non-fat milk
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions (you get the picture)

Directions

1. Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque. (They will not fully be cooked yet.)
2. Add 3 cups water and season with salt and the Seasoning Salt (I like Lawry's or Everyday Seasoning). Cover and reduce heat to med-low and simmer 5-10 more, or until most liquid has been absorbed. Remove from heat and let stand 5 mins.
3. Preheat oven to 350 F. Coat 13x9 inch dish 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, (or until browned around edges.)
4. Now you can toss with many toppings, some ideas: salsa, scallions, sour cream, and hot sauce! I serve with a side of steamed brocolli or a salad and a nice slice of good hearty bread!

"Start by sauteing shallots and tomatoes in a little olive oil.

Add garlic and rinsed quinoa, then toast the quinoa until it’s golden brown.

Add water, drop the lid on top, and let the quinoa cook until all the water has been absorbed – about 15 minutes.

Meanwhile, mix up the mac & cheese binder – eggs + milk.

Stir the cooked quinoa, eggs and milk together, melt in a little cheddar cheese, and bake in a casserole dish for 30 minutes.

The recipe made a 9×13 pan, which I cut into 8 servings. Each serving came out to be around 285 calories – way healthier than your traditional mac and cheese!"