The ultimate comfort food, mac & cheese, made for weight loss and staying fit
I used to eat mac & cheese. Who didn’t? Then I graduated college. And so did my metabolism’s ability to handle copious carbs and dairy. So now I eat this: Peppered Quinoa and Cheese. It’s gluten-free, dairy-free and of course, kosher.
Nothing to eat but quinoa and leftover cashew queso
I first made this peppered quinoa and cheese for lunch. Like most of my creations, ones born out of necessity are the best. I was starving, and this was phenomenal.
It mowed it down with a spoon. It was hot, cheesy and had just enough of a kick.
It was super easy and fast to make, too. I used leftover cashew queso and microwave quinoa. Total time was five minutes, but I was only needed for one. That’s an incredible ratio. Plus, cleanup was basically zero.
This recipe uses a cashew cheese without any extra spice. But the cashew queso I used worked originally worked great, too.
Useful tips for Peppered Quinoa and Cheese
This recipe is so easy, providing useful tips would be redundant. Just make it. No tips necessary.
Dairy-free, gluten-free version of mac & cheese.
- CHEESE SAUCE
- raw cashews - 1/2 cup
- raw almonds - 1/2 cup
- nutritional yeast - 1/4 cup
- red bell pepper - 1 whole
- kosher salt - 2 tsp
- onion powder - 1 tsp
- garlic - 1 tsp
- white quinoa - up to two cups uncooked
- pepper - fresh ground pepper
Note: The cheese sauce is a modified version of my award-winning cashew queso.
- Add ingredients in blender.
- Start on low speed. Run on high speed for 3 minutes.
Note: Total time calculation assumes you use microwaveable quinoa.
- Follow instructions on bag. 🙂
- When cooked, place in large bowl.
PEPPERED QUINOA & CHEESE:
- Mix cheese sauce and quinoa.
- Add fresh ground pepper on top.
- Be happy.
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