Cheesy Quinoa with Spinach

Serving Size: 2
Total Time:

A healthier twist on mac and cheese. Hearty quinoa and bell peppers are tossed with spinach, cheddar, and cream to create the luscious sauce. A panko and parmesan topping gives us that cheesy crust we all love!


  • 5 Ounce quinoa
  • 1 vegetable stock concentrate
  • 1 tsp Dijon mustard
  • 0.25 cup panko
  • 0.25 cup Parmesan cheese
  • 0.5 cup cheddar cheese
  • 0.25 cup heavy cream
  • Ounce spinach
  • 2 cloves garlic
  • 1 onion
  • 1 yellow bell pepper
  • 2 Tbsp olive oil


  1. Preheat the oven to 375 degrees. Place the quinoa in a pot and cover with water. Massage it and drain it with your hand. Repeat twice. Once rinsed, add 1 ½ cups water and a pinch of salt. Bring to a boil and then reduce to a simmer. Cook for about 15 minutes, until softened. Drain, return to the pot and cover.
  2. Coarsely chop the spinach. Remove the core, seeds, and veins from the pepper. Cut into strips and then cubes. Chop the garlic and onion. Heat 1 tablespoon oil in a pan over medium heat. Add the onion and garlic and cook for 3 minutes, until softened. Add the spinach and the pepper and cook until the spinach has wilted. Season with salt and pepper.
  3. In a bowl, combine the panko, parmesan cheese, mustard, 1 tablespoon oil, salt and pepper.
  4. Once the quinoa is ready, add it to the pan. Add ¼ cup of heavy cream and ¼ cup of water. Toss to combine.
  5. Stir in the cheddar cheese. Once it is incorporated, transfer to a greased baking dish and top with the panko mixture. Bake in the oven for 6 minutes, or until golden brown.

Finish: Serve right out of the oven!