I think most of us enjoyed Mac and Cheese as kids and somehow, it carries over into adulthood. Since I love sampling new ingredients, I planned to revamp Mac and Cheese and make it an entire meal in a bowl. For one recipe I used Organic Quinoa and for the other I used Israeli Whole Wheat Couscous. Both were delicious in their own ways and will be cooked again and again.
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| Quinoa "Mac and Cheese" with Spinach |
Quinoa "Mac and Cheese" with Spinach
You'll need:
- 1 cup Organic Quinoa
- 2 cups spinach leaves
- 1 tbsp. olive oil
- 3 cloves garlic, minced
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
Bring a pan of lightly salted water to a boil. After rinsing the cup of quinoa in cold water, place into the boiling water. Allow to boil for about 20 minutes, or until it is rice-like in texture. Drain the water off and set aside to cool. In a separate pan, combine the olive oil, spinach, and garlic, allowing the spinach to wilt down. Add the quinoa to the pan, along with the cheddar and mozzarella cheeses. This dish will serve 3-4 people, depending on serving size. I served the quinoa as a side with a main course of salmon, but it could also serve as a meal on its own.
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| Creamy Couscous and Broccoli |
Creamy Couscous and Broccoli
You'll need:
- 1 cup Israeli Whole Wheat Couscous (can be found near the rice at the grocery store)
- 1 1/4 cup cold water
- 2 heads of broccoli, chopped into florets
- 1 tbsp. garlic salt
- 1 tbsp. onion powder
- 4 oz. Neufchatel cheese
- 1/2 cup cheddar cheese, shredded
I used my rice cooker to cook this entire meal, but it could also be done in two separate pots if you do not have a rice cooker/ steamer. First, bring 1 1/4 cup of water to a boil. Add the couscous and allow it to boil for about 12 minutes, or until the water is cooked away. Set the couscous aside. Place broccoli florets, garlic salt, and onion powder into a pan with about a cup of water. Cover and allow all the water to steam off. Place the couscous into the pan with the broccoli, add Neufchatel cheese and cheddar cheese. Stir until the cheeses are melted. This recipe serves 4-6, depending on serving size. It also reheats very well.
