5-Ingredient Healthy Quiona Mac and Cheese
- 1 can of pumpkin puree (not pumpkin pie filling)
- ¼ cup nut milk – unsweetened
- 1 Tablespoon dijon mustard
- 3 – 4 cups cooked quinoa
- 1 cup goat cheddar (or shredded cheese of choice)
Preheat oven to 375 degrees F.
First, Rinse. Rinse. Rinse. Rinse. The coating on quinoa can be nasty bitter!
Thankfully the bitter washes off easily. All you have to do is soak the quinoa for about 15 minutes, pour off most of the water, then rinse in a colander until the water runs clear.
Cook Quinoa according to directions. Set aside.
Add almond milk and Dijon mustard into blender and blend on high until silky smooth and creamy. Add more milk as needed – texture should be thick, but easily pourable.
Transfer to a bowl and add quinoa and cheese. Stir until combined. Spoon mac n’ cheese into a baking dish, smooth top and bake for 20 – 30 minutes, until bubbly.
Remove from oven, cool slightly and enjoy immediately.
Sprinkle with Himalayan salt and paprika
Easiest recipe ever! Shopping made easier too: http://astore.amazon.com/pumpkin8-20?_encoding=UTF8&node=33