| Amount Per Serving | ||
|---|---|---|
| Calories296 | Calories from Fat122 | |
| % Daily Value* | ||
| Total Fat14g | 21% | |
| Saturated Fat6g | 32% | |
| Trans Fat0.3g | ||
| Polyunsaturated Fat1.9g | ||
| Monounsaturated Fat3.9g | ||
| Cholesterol77mg | 26% | |
| Sodium246mg | 10% | |
| Total Carbohydrate29.3g | 10% | |
| Dietary Fiber4g | 16% | |
| Sugars1.9g | ||
| Protein15g | ||
| Vitamin A13% | Vitamin C9% | |
| Calcium22% | Iron13% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Quinoa “Mac & Cheese”! This is an unbelieveably easy dish to make and has all the cheesy goodness and flavour of the original. I wanted to make it a vegetarian meal, so instead of using my recipe for chicken flavoured quinoa, I simply used water seasoned with sea salt, pepper, onion and garlic to cook the quinoa. Add the quinoa and water to a small pot. Bring to a boil, cover, and simmer for about 10-15 minutes. Preheat oven to 350F. In a small saucepan, mix together the cream, cheddar cheese, cream cheese, oregano, basil, cayenne, salt, and pepper. Heat on stove over medium heat until the mixture comes together. In a medium pan with lid. Add quinoa, broth, hot sauce, salt and pepper. Set on medium-low heat, cover with lid. Cook until quinoa is cooked and all liquid is absorbed (Apprx 15-20 minutes) 3. Add butter, cheese, milk and option chicken breast. Stir until all cheese and butter is melted.
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
No mushy gluten-free noodles here! This gluten-free macaroni and cheese recipe will satisfy that craving you've had for this creamy dish. This gluten-free macaroni and cheese is packed with chard—which brings a lot of great nutrients to this dish—and topped with a flavorful sage breadcrumb.
This recipe was provided by Kristine Kidd, author of Weeknight Gluten-Free.
Makes 4 servings
Ingredients
Gluten Free Quinoa Noodles
Olive oil, 1 1/2 tablespoons
Large onion, 1/2, finely chopped
Chard, 1/2 large bunch, stems trimmed, leaves chopped
Kosher salt and freshly ground pepper
Heavy cream, 1/2 cup (4 fl oz/125 ml)
Gluten-free elbow or shell pasta, 8 oz (250 g), (I like Ancient Harvest)
Fresh sage, 1 tablespoon minced
Gluten-free bread, 1 slice, ground to crumbs in a food processor (about 1/2 cup/1 oz/30 g crumbs)
Aged Gruyère cheese, 1 cup (about 3 oz) grated
Parmesan cheese, 2 tablespoons freshly grated
Quinoa
How To Make It
- In a large nonstick skillet over medium heat, warm 1 tablespoon of the oil. Add the onion and sauté until beginning to soften, about 4 minutes. Add the chard and sprinkle with salt and pepper. Sauté until the chard is tender, about 4 minutes. Stir in the cream and remove from the heat.
- Meanwhile, bring a large pot three-fourths full of salted water to a boil. Add the pasta and stir well. Cook until the pasta is al dente, stirring frequently, about 7 minutes.
- In a small nonstick skillet over medium heat, warm the remaining 1/2 tablespoon oil. Add the sage and stir until fragrant, about 30 seconds. Add the breadcrumbs and cook until browned and crisp, stirring frequently—about 4 minutes. Season to taste with salt and pepper.
- Reserve 1/2 cup (4 fl oz/125 ml) of the pasta cooking water. Drain the pasta. Add the pasta to the skillet with the chard. Add both kinds of cheese and stir over medium heat until the cheeses melt and the pasta is coated, thinning with the pasta cooking liquid as needed. Season to taste with salt and a generous amount of pepper. Divide the pasta among 4 warmed plates. Sprinkle with the breadcrumbs and serve right away.
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