Sun Dried Tomato, Kale, and Quinoa Mac n Cheese

• Produce

  • 1 tbsp Garlic
  • 4 cups Kale
  • 1 8.5 oz. jar Sun dried tomatoes

• Canned Goods

  • 3 cups Vegetable broth

• Pasta & Grains

  • 1 1/2 cups Quinoa

• Baking & Spices

  • 2 tbsp Corn starch
  • 1 Salt and pepper

• Nuts & Seeds

  • 2 cups Diamond almond breeze, Blue Unsweetened Original

• Dairy

  • 2 cups Mozzarella cheese

• Other

  • 1-2 tablespoons EVOO

Found on fitfoodiefinds.com

Ingredients

• 1.5 cups quinoa, rinsed
• 3 cups vegetable broth
• 1 8.5 oz. jar of sun dried tomatoes, drained and sliced
• 4 cups of kale, deboned and packed
• 1 tablespoon minced garlic
• ~1-2 tablespoons EVOO
• salt and pepper, to taste
• 2 cups Blue Diamond Almond Breeze® Original - Unsweetened
• 2 tablespoons corn starch
• 2 cups shredded mozzarella cheese

Directions

• In a medium-size pot bring 1.5 cups of quinoa and 3 cups of vegetable broth to a rolling boil. Then, reduce heat to low and cover. Let cook for about 15 minutes or until all liquid is dissolved, set aside.
• While the quinoa is cooking, prep veggies. Drain oil from sun dried tomatoes and slice into thirds. Do not rinse! This oil will help the kale cook. Wash and debone kale and then chop into bite sized pieces.
• Place sun dried tomatoes, kale, EVOO, and garlic in a frying pan and sauté for about 5 minutes or until kale is wilted. Set aside.
• Prepare cheese sauce by placing 2 cups of almond milk in a medium-size pot. Add in 2 tablespoons of corn starch, stir, and bring to a boil. Turn down to medium and let cook for about 8 minutes, or until the milk starts to thicken (make sure you stir often!). Add in shredded cheese and mix until smooth.
• In a large bowl, mix together quinoa, sauteed veggies, and cheese sauce.

Nutrition