With this freezing temperature continuing into SPRING, we need some warming indulgences. Our Quinoa Mac n' Cheese will it the spot. It is absolutely delicious, it is also great as a leftover the following day, so make sure to cook for 8!
Who Loves You Quinoa Mac n' Cheese
2 x slices of gluten free bread, crust removed and coarsely crushed
1 tablespoon olive oil
1 onion, finely diced
3x cloves garlic crushed
2x cup vegetable stock
4 Cups water
2 cups Quinoa or Quinoa Rigatoni (you can buy this from Wholoefoods)
1/4 cup butter
2 Tablespoons of gluten free flour
2x cups of organic milk (preferable full fat)
Salt and pepper to taste
240g strong grated cheddar
60g grated parmesan
Sprig of rosemary finely chopped
Roasted cherry tomatoes preferably on the vine (roast tomatoes for 15 minutes at 180 Degrees)
Option: Can add pancetta/ truffle oil for an extra gastronomical kick!
Heat the oven to 180 Degrees
Prepare the breadcrumbs by blitzing in a maggi mix, then frying in a pan with the tablespoon of butter and some chopped fresh rosemary
In a small pan, add the garlic and fry until soft
In a pot of boiling water, add the vegetable stock and the quinoa.
Heat the butter in another saucepan until melted. Remove from the heat, and add the flour then whisk in the milk, salt and pepper
Return to the heat and allow to thicken, remove from heat and stir in the cheese, keeping some parmesan for the topping.
Add the cheese sauce to the quinoa, place in individual serving bowls top with remaining parmesan and breadcrumbs bake for 20- 25 min. At the same time, put the vined cherry tomatos in a baking tray and drizzle with olive oil.
Take out the oven and rest for 5 minutes.
Top with roasted vine tomatoes on the Quinoa