Quinoa “Mac” & Cheese With Peas

By [e-mail]

Ingredients

• 1 1/2 Cups dry quinoa, rinsed
• 3 Cups chicken broth (or water)
• 3 Roma tomatos, seeded and diced
• 1 Cup frozen peas, rinsed in colander under warm water until no longer frozen
• 2 tablespoons olive oil
• 1/2 Small onion, minced
• 2 Cloves garlic, minced
• 1 Cup milk (low fat or full fat, depending on preference.)
• 2 Oz. cream cheese (low fat or full fat, depending on preference.)
• 3/4 Cup shredded cheddar cheese (low fat or full fat, depending on preference.)
• 3/4 Cup shredded smoked gouda cheese (low fat or full fat, depending on preference.)
• 1/2 Cup shredded parmesan cheese (low fat or full fat, depending on preference.)
• 1/2 teaspoon paprika
• salt and pepper to taste

Details

Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from sunnysidelifeblog.com

Preparation

Step 1

Combine quinoa and chicken broth in large saucepan, and bring to a boil. Cover and reduce heat to medium-low. Simmer until water is absorbed, about 15 to 20 minutes. Stir in peas and half the tomatoes. Set aside off the heat for 5 minutes. Uncover and fluff with a fork.
While quinoa is cooking, saute onions and garlic in the olive oil in a medium saucepan over low-medium heat. Once transparent, increase heat to medium and whisk in cream cheese. Slowly add milk, whisking to combine.
Add cheeses, reserving some for topping. Continue to whisk until smooth and creamy. Add in paprika. Allow sauce to thicken until desired consistency, thinning out with more milk if desired.
Slowly stir cheese sauce in with quinoa mixture. Add salt and pepper to taste.
Divide and serve topped with cheese and remaining tomatoes.