Although comfort foods get a bad rap for being unhealthy, in honor of National Quinoa Day on January 16th, Ancient Harvest has developed quinoa-based Mac & Cheese and Pizza recipes that are better for you. The recipes are protein packed and can even be meal-prepped in advance for a quick and easy solution to satisfy your cravings.
Quinoa Pizza
Total Time: 55 minutes
Ingredients
For the quinoa pizza crust:
¾ cup Raw Ancient Harvest Traditional Quinoa, soaked*
¼ cup water
½ tsp baking powder
½ tsp salt
1 tbsp olive oil
Optional pizza toppings:
½ cup pizza sauce
½ cup shredded mozzarella cheese
Fresh basil
*Any toppings you would like to use
Directions
Soak the quinoa overnight (at least 6 to 8 hours). Cover the quinoa with an inch of water or more.
Once you’re ready to make the crust, preheat the oven to 425ºF. Line an 8” or 9” round baking pan with parchment paper. Spray the entire surface with cooking spray. You can also use a baking sheet, but the baking pan helps keep it perfectly round.
Drained the soaked quinoa, then transfer to a blender. Add ¼ cup of water, baking powder, salt, and olive oil. Blend on high until smooth and creamy.
Pour batter onto the prepared pan. Spread it out into an even layer, about 1/8” thick.
Bake for 20 minutes, then remove the quinoa pizza crust, flip it directly onto the baking pan (remove the parchment paper). Return the pizza to the oven baking for another 10 to 15 minutes until it’s starting to brown, and the edges are crispy.
Remove and top with sauce, cheese, and any other toppings you’d like. Bake for another 12 to 15 minutes until cheese has melted.
Remove and let cool for a few minutes in the pan, transfer cutting board, and slice. Garnish with basil and serve immediately!
Servings: 1 to 2 servings
Quinoa Mac & Cheese
Enjoy this Mac & Cheese recipe by @zazachef_cook.eat.repeat We used Ancient Harvest Traditional Quinoa to make this dish.
Total Time: 25 minutes
Ingredients
2 cups bone chicken broth
1 tsp sea salt
½ tsp fresh ground black pepper
2 tbsp butter + 1 tbsp butter2 tbsp gluten-free all-purpose flour
2 tsp garlic powder
2 cups oat milk (or any milk)
¾ tsp dry mustard
¼ tsp cayenne pepper
1 tsp salt
12 oz medium cheddar cheese grated
¼ cup gluten-free breadcrumbs
Directions
In a medium-size pan over high heat bring the broth to a boil add the Ancient Harvest Traditional Quinoa stir, turn the heat to low, and cover. Cook for 15-20 minutes, it usually takes a few minutes extra when you cook with quinoa with broth as opposed to water. Remove from the heat and let it sit for 5 to 10 minutes with the lid on. Remove the lid, fluff the quinoa, and set aside.
In the meantime, heat the butter in a medium saucepan to medium to low heat. Add the gluten-free flour, stirring until smooth for 2-3 minutes. Gradually add in milk, whisking to combine. Cook, stirring often until thickened, about 4-5 minutes. Reduce heat to low and stir in garlic, mustard, cayenne, and cheddar. Cook over low until the cheese is melted. Stir in the quinoa and mix well. Transfer the mixture to a prepared pan or individual muffin cups.
In a small skillet over moderate heat, melt the remaining 1 tablespoon of butter. Stir in the breadcrumbs and cook, stirring, until they are golden and toasted, 3 to 5 minutes. Sprinkle the toasted breadcrumbs over the tops of the quinoa and cheese.
Bake until golden and bubbling, about 15 minutes. Let the quinoa cheese cool for 5 minutes before serving!
Servings: 4
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