Buffalo Quinoa and Cheese

A gluten free spicy version of mac and cheese...nom nom nom. Definitely not the healthiest of recipes...but hey at least it's gluten free! ;)

Servings

A gluten free spicy version of mac and cheese...nom nom nom. Definitely not the healthiest of recipes...but hey at least it's gluten free! ;)

Servings

Ingredients

1 cup uncooked quinoa rinsed
2 cups low sodium organic chicken broth
1 head broccoli chopped
1 large cooked chicken breast chopped (Leave out for vegetarian version)
3 tbsp butter seperated
1 garlic clove minced
1 tbsp gluten-free flour
1 1/2 cups skim milk at room temperature
1/3-1/2 cup Frank's hot sauce Depending on your spiciness prefrence
1 cup 2% shredded sharp cheddar cheese
3/4 cup shredded Vermont aged white cheddar cheese Sargento's makes a small tasting wedge
1/4 cup reduced fat blue cheese crumbles goat cheese works as well
salt & pepper
fresh cilantro and green onion for garnish

Servings:

Instructions

After rinsing quinoa, place into medium saucepan with chicken broth and bring to a boil. Carefully set broccoli on top, do not stir. Cover and reduce to a simmer for 10-15 minutes until broth is absorbed. Remove from heat (DON'T UNCOVER) and let sit for additional 5 minutes. Fluff quinoa and broccoli with fork.
Preheat oven to 375°
Melt 1 tablespoon of butter in large saucepan. Once melted, add minced garlic and cook for 30 seconds. Add flour and cook for additional minute. Slowly whisk in milk, and constantly whisk until mixture thickens, 2-3 minutes.
Whisk in 2% sharp cheddar and white cheddar until smooth. (Save a little of each to sprinkle on top). Season with salt and pepper.
Add remaining 2 tablespoons of MELTED butter and hot sauce. Remove from heat.
Stir quinoa/broccoli mixture and chicken until well combined.
Pour mixture into a greased 9x9 dish. Sprinkle with blue cheese and remaining cheddar cheeses.
Bake for 15 minutes until bubbly. Then turn broiler on and cook for an additional 5 minutes until cheese start to brown.
Garnish with chopped cilantro and green onion.
Serve with celery and carrots for the full buffalo experience

Recipe Notes

Make sure to have all ingredients measured and ready to go before you start working on the sauce. The sauce comes together very quickly, and if you stop whisking for long the milk with seize.
Shredding your own cheese will make a huge difference in this recipe. Pre-shredded cheese costs more, plus it has corn starch added to prevent it from sticking together in the package.
You can mix up the cheeses in this recipe. Just use what you like, mozzarella, gouda, gruyere....just try to use at least one reduced fat cheese.
The leftovers are soooo delicious too after the quinoa soaks up all that yummy-ness overnight and reheats great!

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Posted on April 13, 2014 by Amanda Roggio under Chicken / Gluten Free / Indulgences / Vegetarian

Hopefully Healthy