Rosemary Quinoa Mac and Cheese

Let's start by stating the obvious: quinoa is not macaroni. This dish is made in the spirit of macaroni and cheese with quinoa substituting for macaroni. Now that we’ve named it, let’s talk science: I've mentioned before that quinoa is a "complete protein" meaning it contains an adequate portion of all nine essential amino acids we need. So if you've ever thought, "I wish I could get more protein into my family's diet" or "I love mac and cheese, but need a healthier alternative," this is the dish for you. Now for the best part: flavor (because that's why we're all here, right?) I combined cooked quinoa with Parmesan cheese and colby/monterey jack cheese (what I had on hand, although you could use any cheese you like), fat free half & half, a couple of eggs to function as a binder, and a handful of chopped, fresh rosemary. The herbaceousness (look ma, a new word!) of the rosemary gives this dish so much flavor payoff without a ton of extra work. Another component you can get creative with is herbs; if you want it a little lemon zing use fresh thyme; if you want more of a Mexican flare use cilantro; or for a more mild herb flavor use Italian flat-leaf parsley. Make it yours - embrace it, love it and remember: a mac and cheese by any other name (like quinoa) can still be delicious. I’d love to hear your variations as well. Share the love!

Rosemary Quinoa Mac and Cheese (adapted from justapinch.com)

1 1/2 c. uncooked quinoa
3 c. vegetable broth or water
1 1/2 t. salt, divided
2 large eggs
1 c. fat free half & half
3 oz. shredded Parmesan cheese
3 oz. shredded colby/monterey jack cheese
3 T. fresh rosemary, minced

Preheat the oven to 350. Spray an 8X8 inch baking dish with cooking spray and set aside. In a large saucepan, cook the quinoa in vegetable broth (or water) with 1/2 t. salt according to package directions. In a medium bowl whisk together the eggs and half & half and set aside until the quinoa has finished cooking. When the quinoa is ready add the cheeses and rosemary and stir to combine. Slowly add the egg/half & half mixture and stir well to combine. Pour the mixture into the prepared dish and bake for 35 minutes. Serve immediately.

9 servings (212 calories each serving) according to my calculator on loseit.com