1 medium leek white and pale green parts halved and sliced (about 1 cup)
½ cup diced tomato
2 cups pre cooked quinoa
pinch of salt
a few grinds of seasoning salt
2 cloves garlic, minced
2 large eggs
1 cup unsweetened almond milk
1½ cups grated cheese, I used a mix of part-skim mozzarella and cheddar cheese
Whole-wheat bread crumbs for topping (optional, to keep this dish GF omit this ingredient)
Instructions
Heat oil in med. saucepan over medium heat. Add garlic, leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in cooked quinoa, and heat, uncovered, 3-4 mins.
Add salt and the Seasoning Salt.
Remove from heat and let stand 5 mins.
Preheat oven to 350 F. Coat 13×9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese (if you feel you need more cheese, add here.) Stir very well and let some of the cheese melt. (Will seem a little “soupy,” do not worry, it will all mold together.)
Transfer to prepared baking dish and if using bread crumbs, add now. You can also sprinkle a bit more cheese on now if you prefer for topping.
Bake 25-35 mins, (or until browned around edges.)
Garnish with what you wish - some ideas: salsa, scallions, sour cream!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/meatless-monday-quinoa-mac-cheese/