Amazing Quinoa Mac and Cheese
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Quinoa mac and cheese packed with protein, fiber and incredible taste. Gluten free too. You will not miss the pasta at all. Amazingly good.
Recipe type: Gluten Free
Serves: 6
  • ½ cup quinoa
  • 1 cup chicken broth
  • ¼ cup milk
  • 1 egg white
  • 1 cup of shredded cheese (I used an organic Mexican style blend)
  • ¼ cup chopped onion
  • 2 big handfuls of fresh spinach
  • Olive Oil (for sauteing spinach and onion)
  • Salt and Pepper for taste
  • **Optional: panko crumbs (omit if making gluten free)**
  1. Preheat oven to 350.
  2. Grease a pie pan. I sprayed mine with coconut oil.
  3. Prepare quinoa with a cup of organic chicken broth (½ cup of quinoa and a 1 cup of chicken broth). I ended up needing to add an additional ¼ cup of broth but you'll know your quinoa is done when the grains sprout little curlycue tails. If you add too much liquid to the quinoa just continue cooking until the liquid is cooked off.
  4. Saute spinach, onions and a dash of salt and pepper until the spinach leaves are completely wilted.
  5. In a medium bowl whisk milk, egg white and cheese.
  6. Add quinoa/veggie mixture to the milk/egg/cheese mixture. Toss until well combined.
  7. Put everything in your greased pie pan and top with additional cheese if you want. I topped mine with more cheese and a sprinkling of panko crumbs.
  8. Bake for 30 minutes at 350.
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