Friends, think of this recipe as SOUPED up, SUPER HEALTHY mac and cheese. Oh, and did I mention it can be made allergen friendly (no dairy, no gluten, no eggs, not nuts)? Yeah, so there’s that and the creaminess paired with the quinoa and broccoli give it a comforting taste. I paired it with lots of vegetables to make a complete meal out of it. The best part of quinoa is that, for a grain, it’s got a ton of nutrients and it is a great plant-based source of protein! Give it a whirl…swap it out for your kid’s mac and cheese and you might be surprised at how well it is received!
Creamy quinoa with broccoli and tomatoes (yields 4 servings)
1 cup cooked quinoa
1 head organic broccoli, chopped into large florets (discard stem)
10 cherry tomatoes, sliced
6 basil leaves, chopped
1/2 cup lowfat mozzarella cheese OR almond cheese shreds OR Daiya Dairy Free Cheese
1 tbsp grass-fed butter OR 1 tbsp olive oil
1/2 cup almond or cashew milk (unsweeened)…I made my own cashew milk and used that
salt & pepper to taste
- Place broccoli in a steamer basket in a pan of shallow water. Cover with a lid. Bring water to a boil and steam broccoli for approximately 5-7 minutes or until tender but not soft. Remove broccoli from the steamer basket and chop into bite-sized florets.
- Dump water from your pan and return to the stove on low-medium heat. Add all ingredients to the pan and heat through, stirring constantly until the cheese has melted.
- Serve with a salad or steamed lemony green beans!