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