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Quinoa Mac and Cheese

This quinoa mac and cheese has all the creamy goodness of the original recipe, with the added health benefits of quinoa.

It’s a great main course for a meatless meal, side dish for dinner, or hot lunch to pack to school the next day- and with this recipe, I’ll show you how to serve it for all three.

large bowl of quinoa mac and cheese topped with shredded orange cheese

Healthy Quinoa Mac and Cheese 

With all of its wonderful health benefits, I wanted to use quinoa in a way my family would love, and what better recipe to start with than a mac and cheese-style dish!?

Not only is this dish full of creamy, cheesy flavor, but each 1-cup serving of quinoa is a complete protein, high in iron and fiber, and makes a great alternative to regular rice or pasta.

large bowl of quinoa mac and cheese with a fork

Ingredients

Here’s what you’ll need to turn quinoa into a cozy mac and cheese: 

  • Carrots: the secret behind the golden yellow color and adds a dose of vitamin A to each serving. 
  • Milk: regular or your favorite unflavored non-dairy alternative. 
  • Dijon mustard: adds a kick of flavor. 
  • Salt: brings out the other ingredients. 
  • Quinoa: our star ingredient for this recipe. 
  • Shredded Cheddar: the cheese for mac & cheese. 

The ingredient measurements and more detailed cooking directions are in the printable recipe card below. 

How to Make Quinoa Mac and Cheese

This recipe is just as simple to make as the original, but you will need a blender or immersion blender to achieve the perfectly smooth sauce. 

  1. Prep
    Preheat the oven to 375F and prepare the quinoa according to the package directions. 
  2. Puree
    Peel and dice the carrots before steaming them on the stovetop for 15 minutes or until tender. Transfer the carrots to a blender with milk, mustard, and salt. Blend until smooth. 
  3. Mix and bake
    Mix the cooked quinoa with the cheese and carrot mixture in a large bowl. Transfer to the baking dish and bake for 20 minutes until bubbly. 
  4. Extra step
    Top with additional cheese and serve immediately. 

What to Serve With It

All that’s left to discuss is balancing this dish into a full meal! I’ll sear a couple of chicken breasts for extra protein and serve it with roasted broccolini or my infamous Everyday Side Salad. 

You could also make this a meatless meal with veggies or salad, but either way, you can rest assured that everyone will leave the table feeling full and satisfied.  

How to Pack it for Lunch

So, let’s talk about how to pack leftover quinoa mac and cheese for lunch! 

  1. Start by preheating your thermos with boiling water. 
  2. Meanwhile, add the quinoa mac and cheese to a microwave-safe dish and stir in 2 tablespoons of milk. Reheat until HOT (you shouldn’t be able to taste it). 
  3. Carefully drain the water and fill it with the quinoa mac and cheese. Top with lid and seal. 

Whether you pack it for lunch, serve it as a side or make it a meal, I’m sure your family will love this cheese quinoa “mac”!

Print

Quinoa Mac & Cheese

Print Recipe
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This quinoa mac and cheese recipe is a delicious gluten-free recipe the entire family will love! 

  • Author: Laura – MOMables
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Lunch
  • Method: Stove-top
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 3 medium carrots, peeled, washed, and diced
  • ¼ cup milk
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • 4 cups cooked quinoa (about 1 ½ cups uncooked quinoa)
  • 1 cup shredded cheddar cheese + extra for topping (optional)

Instructions

  1. Preheat the oven to 375F and lightly coat the baking dish with cooking spray. 
  2. Steam the carrots in a medium saucepan over medium-high heat for 12-15 minutes or until tender. 
  3. Place the cooked carrots, milk, Dijon mustard, and salt into a blender. Puree until smooth and creamy. Add a little more milk if needed (carrot size can vary), but the texture should be smooth, not liquid.
  4. In a large bowl, mix the quinoa, cheese, and carrot puree until combined. Transfer into a medium baking dish.
  5. Bake for 20 minutes, until bubbly. If desired, top with additional shredded cheese and serve immediately.

Equipment

Family Clean Eating Program

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Immersion Blender

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Thermos

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Nutrition

  • Serving Size: 1 cup
  • Calories: 243
  • Sugar: 3.1 g
  • Sodium: 297.7 mg
  • Fat: 8.9 g
  • Saturated Fat: 4 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 30.3 g
  • Fiber: 4.3 g
  • Protein: 10.4 g
  • Cholesterol: 19.5 mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

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Reader Interactions

Comments

  1. Heather

    November 06, 2014 at 7:25 am

    I’ve made rice mac & cheese, but quinoa is an even better idea!

    Reply
  2. Jean

    September 05, 2014 at 8:25 am

    Could I substitute chicken broth instead of milk, or is this just for vegans?

    Reply
  3. monmom

    August 22, 2014 at 2:39 pm

    I never thought about using Quinoa like this. My children will love you! Could i substitute anything for the carrots?

    Reply
    • MOMables

      August 23, 2014 at 7:54 am

      omit the carrots and add more cheese. but you really can’t taste them..

      Reply

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Hi, I'm Laura! I help you make healthy lunches and meals your kids will love, with simple and tasty recipes.

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