Buffalo Vegetable Quinoa (Mac) & Cheese

Well it’s officially Christmas at the Kartzman’s!

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Yes, those M&M’s have been completely eaten already by yours truly. (#IAmUncontrollable) Since the weather is getting colder but Holiday season is upon us with plenty of chances to indulge, we should be eating healthy every chance we get! I usually make healthier style comfort food during the week so we don’t feel as guilty when we eat out.

 

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Buffalo Vegetable Quinoa (Mac) & Cheese

Ingredients

  • 2 cups uncooked quinoa, rinsed & drained
  • 1 lb asparagus, chopped
  • 1 lb zucchini, diced
  • Onion
  • Garlic Salt
  • Pepper
  • Paprika
  • 1 1/2 cups shredded cheddar cheese (fresh is best)
  • 1/3 cup buffalo sauce (I used Franks)
  • 1 cup rice milk (or regular)
  • 2 eggs
  • 4 cups Vegetable Stock
  • Olive Oil
  • Panko or Breadcrumbs (optional)

Directions

  • Saute your vegetables in an 8 quart pot with a little olive oil, garlic salt and pepper until partially translucent
  • Add your Vegetable Stock.
  • Add additional seasoning.
  • Lower the heat and let it simmer for 10-12 minutes, stirring occasionally, until most of the liquid is absorbed.
  • In a bowl, whisk together the milk, buffalo sauce, egg, and grated cheese. Pour in the quinoa mixture and combine.
  • Pour into a greased pan and top with breadcrumbs or more cheese (optional). I used panko and parmesan.
  • Bake at 350 for 30-35 minutes depending on the depth of your dish.
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