Quinoa Mac & Cheese

First off, Id like to apologize for the quality of my pictures. My camera broke and I'm pretty much too broke to buy a new one, so cell phone pics it is from now till who knows when. Sometimes my cell phone takes very good pictures. The Florentine Stuffed Shells picture from my last post was from my cell phone. It has a mind of its own when it comes to taking decent pictures. I am also in the market for a new cell phone (and possibly a new carrier) and that will take precedence over the purchase of a camera. I am fairly addicted to my phone...

I was racking my brain trying to come up with a better title for this dish. The original recipe was also labeled "Quinoa Mac & Cheese". I have a hard time accepting this name, because quinoa is not macaroni. Quinoa is not pasta of any sort; even though you can get quinoa pasta. I've never tried that, but it does intrigue me. I am sure it is a wonderful option for those on a gluten-free diet. I couldn't think of a fun catchy title, so I guess I'm stuck with one that bugs my eyeballs.

• 1 1/2 cups cooked quinoa
• 1 1/2 cups shredded cheese (I used sharp cheddar, but feel free to play with flavors!)
• 2 eggs
• 2 garlic cloves, minced
• 1 cup soy or fat free milk (I used rice milk)
• A handful of breadcrumbs *
• 1 lb asparagus or any other veggie of your preference**

*To make gluten-free, leave off the breadcrumbs.
 **I used asparagus because it is in season right now, but you can use anything. I'm sure broccoli or cauliflower would work nicely. You could even shred up some carrots if you need to hide veggies in your dish. There is also the possibility of not using any vegetables whatsoever, but I think that would just be stupid. Add veggies to your diet whenever possible!!!

Preheat oven to 350. Saute garlic and whatever veggie you choose to use.Whisk eggs with milk and then fold into quinoa. Fold in vegetables and cheese, preserving some cheese to sprinkle on top. Add mixture to a 9" x 13" baking pan. Sprinkle remaining cheese and breadcrumbs on top. Bake for 30-35 minutes.

This meal comes with mixed reviews, from both Sophia and I. Sophia raved over how it smelled. She was amazed that even though it didn't look like regular Mac and Cheese, it smelled like it. After her first few bites, she told me it was so yummy and she wanted me to pack it for her school lunch the next day. Then she had a change of heart and started begging me to make her a sandwich instead. I have no idea what would have caused her to change her mind so fast. Eventually she came around and ate most of her bowl, probably only because she knows if she gives me a hard time about dinner; she will not be allowed to have any snacks all night long.

I liked the meal, but did think it was a little bland. I would have liked if there was a creamier cheesier sauce surrounding the quinoa. More cheese next time? The original recipe I used suggested topping it with salsa, sour cream, or hot sauce. Adding salsa helped it not be so bland. This meal as leftovers seemed a bit more appetizing. Maybe, as with soup, the ingredients blend better after some time.

 I love the idea of using quinoa more often, but it is pretty hit or miss with me. It was wonderful when I replaced the rice in my Stuffed Tomatoes and it is also great with eggs in the Quinoa Breakfast Bake. Some other recipes I have tried were not as appealing. Those recipes should have been posted on this blog as well, but I've pretty much been a slacker. Ill keep chipping away at quinoa recipes to discover which ones are best.

Quinoa is a super food and I sure do like being super!! I'm also pretty corny (and corn on the cob is delish!!) Haha, I'll stop now...