Quinoa mac and cheese

Step by Step

Step 1

Combine the uncooked quinoa and broth in a medium saucepan. Bring to a boil over medium/high heat. Once boiling, cover and reduce heat to low. Let simmer for about 15 minutes or until all of the broth has absorbed. Remove from heat and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium/high heat. When the olive oil is fragrant, add the onion and sauté for 1-2 minutes. Add the minced garlic and continue to sauté until the onions are translucent. Add in the minced jalapeños and cook for 2-3 more minutes.

Step 3

To the pot with the jalapeños set on medium/high heat, add 1/4 cup of olive oil and sprinkle in the flour. Use a wooden spoon to stir in the flour until a paste forms. Whisk in the milk and continue to heat over medium/high heat until thickened. This will take about 2-3 minutes. Once the milk is thick, add in the Greek yogurt and whisk. Add in 1/2 cup of cheese at a time and whisk until all of the cheese is melted. Mix in the salt and pepper.

Step 4

Once the cheese sauce is smooth, mix in the kale. Continue to stir over medium heat until the kale has wilted.

Step 5

Stir in the cooked quinoa.

Step 6

Serve immediately topped with cooked bacon.

Tips and Warnings

Storage: Store leftover quinoa mac and cheese in an airtight container in the refrigerator for up to 5 days. We don’t recommend freezing quinoa mac and cheese – we find that recipes with a lot of dairy tend to become grainy when frozen, thawed, and reheated.
Jalapeños: Customize the spiciness of this quinoa mac and cheese to your liking. For a non-spicy version, omit the peppers completely. For a mildly spicy version, use a can of diced green chiles instead of the jalapeños. For a spicer version, add a few jalapeño seeds to the recipe along with the peppers.
Bacon: Totally optional! Feel free to omit completely.
Recipe Update: This recipe was updated on January 26, 2021. For the original recipe CLICK HERE.