Made By: Ryan Noelle April 5, 2013
|Cheese Strings!!! You know its good!|
For this dish I have substituted the elbow noodles for quinoa and cauliflower. Switched up what types of cheeses are in it and still a beautiful and delicious medley was produced. Trust me when I say, as a macaroni and cheese lover, that this is just as scrumptious! Now go, get in that kitchen and make Quinoa-n-Cheese. You will love me for it!
Nice dish to bring to a party!
How I served this dream. My 'kid' favorites dinner, Baked Chicken Nuggets and Quinoa-n-Cheese.
Healthy Tidbits: Very High in Protein and Vitamin B6.
Serving: 8 Size: +/- 1/2 cup Calories: 190 Fat: 7.4g Carbs: 19g Fiber: 1.8g Protein: 12.2g Sugar: 3g Sodium: 596mg
- 1 cup Quinoa, I used White Quinoa
- 6 oz 2% sharp cheddar shredded
- 1 cup Non Fat Cottage Cheese
- 1 tbsp butter
- 1/2 head cauliflower boiled and riced.
- 1 small onion about 1/4 cup grated
- 1 tsp ground mustard or you can use deli style mustard or any mustard you have on hand :)
- 1 tsp pepper
- 1 tsp salt
- 1 tsp garlic powder
- parmesan, parsley and italian seasonings to sprinkle on top
Cook quinoa according to directions. Its 2:1 for water : quinoa mix. Bring to a boil and reduce heat and simmer until water is absorbed, about 10 minutes.
Cook cauliflower and rice it, instructions can be found HERE.
In a sauce pot heat butter and add grated onion. Use a cheese grater to grate the onion. Cook for about 2 minutes. Add blended cottage cheese, shredded cheddar, quinoa, cauliflower and spices. Mix and Cook until Cheese is melted. Add more salt or pepper to taste. Transfer to a baking dish. Sprinkle with parmesan, parsley and italian seasonings lightly. Bake at 375 for 10 minutes. Serve warm! Yum, Yum!