Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » 30-Minute Meals

Broccoli Cheddar Quinoa Mac and Cheese

By Erin · October 21, 2021 · Updated May 9, 2022 · Leave a Comment

Jump to Recipe Print Recipe
  • Share
  • Tweet
Gluten FreeVegetarian
quinoa mac and cheese in a skillet and in a bowl with text overlay

This healthy Quinoa Mac and Cheese is filled with broccoli, spinach and plenty of cheddar cheese, and the majority of it can be prepped ahead of time. It's a delicious vegetarian and gluten free dinner recipe that the whole family will gobble up! 

mac and cheese with quinoa and spinach in a skillet

If you're going to make quinoa the star of a recipe, you better make this quick and easy Quinoa Mac and Cheese! 

You know I adore macaroni and cheese -- take my vegan mac and cheese and this cheesy cauliflower rice skillet, for example. Both are made with a delicious cheese sauce, while still being plenty nutritious. A win-win if you ask me. 

Recipe features

  • A meatless meal that's filled with protein thanks to the quinoa 
  • Made with broccoli and spinach, so you're getting a serving of vegetables in as well 
  • If you prep the quinoa and broccoli in advance, the whole meal comes together in less than 10 minutes!
ingredients on a table with text overlay

Ingredient notes

  • Quinoa - The main ingredient; you can use white, red or tri-color quinoa. If you want to make this recipe super quick, cook the quinoa ahead of time and store it in the refrigerator until you're ready to use it. 
  • Broccoli - Same as above -- feel free to roast or steam the broccoli ahead of time so it's ready to go. You can use fresh or frozen broccoli. Not a fan of broccoli? Try peas instead, like in my chicken sausage pasta.
  • Onion and garlic - Both are necessary because they add tons of flavor to the dish! 
  • Dijon mustard - Optional, but a little bit goes a long way. It just adds a hint of mustard-y flavor and is in no way overpowering. 
  • Spinach - Or your favorite kind of greens (think: kale, collard greens, swiss chard, etc.)
  • Milk - I used almond milk and it worked great! Of course skim milk or 1% works great, and if you're going the dairy free route, I'd opt for almond, oat or soy milk. 
  • Cheese - A combination of cheddar cheese and mozzarella cheese works well. I wouldn't ONLY use cheddar, so if you're not a fan of mozzarella, try gruyere or parmesan instead.
  • ​Breadcrumbs - Optional, but they add a little more flavor and texture to the overall dish. 

Step-by-step instructions 

Step 1: Cook the quinoa and broccoli. First, cook the quinoa over the stove according to the package instructions. At the same time, either roast the broccoli, steam it or make my Instant Pot broccoli. At this time, you should also whisk the milk and cornstarch together in a small bowl. 

​Step 2: Sauté the onion and garlic. Next, heat olive oil in a large, deep skillet and add the onion. Saute it for 2-3 minutes, then add the garlic and saute for 2 more minutes before adding in the mustard. Last, stir in the spinach until it's wilted, about 1 minute. 

cooked diced onion and garlic in a skillet

Step 3: Make the cheese sauce. Slowly pour the milk mixture into the skillet and bring it to a low boil. Then, reduce the heat to low and sprinkle in HALF of the cheese, whisking constantly until the cheese has melted. Add the remaining cheese and whisk until the cheese sauce is smooth. 

cheese sauce in a skillet

Step 4: Combine everything. Remove the skillet from the heat, then add the cooked quinoa and broccoli in, and use a large spoon to stir everything together until the quinoa is coated in the cheese. 

Step 5: Add breadcrumbs (optional). The last optional step is to sprinkle the breadcrumbs over the whole skillet, then place it in the oven and broil it for 2-3 minutes until the breadcrumbs are golden brown. 

Tips and tricks 

  • The entire recipe is made over the stove, so there's no need to turn on your oven or bake it 
  • Prep the quinoa and broccoli up to 2 days in advance and store them separately in sealed containers in the refrigerator until you're ready to make this recipe 
  • Don't love broccoli and/or spinach? Try adding peas and kale instead! 
  • If you're looking for a cornstarch substitute, try arrowroot or even all purpose flour.
  • Storage: store leftovers in a sealed container in the refrigerator for up to 4 days and reheat them in the microwave. 

Can this be made vegan? 

Yes, but if you're looking for a cheesy vegan recipe, I'd opt for my vegan mac and cheese instead.

What are the health benefits of quinoa? 

So many! It's gluten free and loaded with protein, making it a go-to when cooking without meat. It's loaded with fiber and Vitamin B as well -- what's not to love?! Want more info on quinoa? Check out this post by Love and Lemons on how to cook fluffy quinoa.

Am I able to add meat to this dish? 

Of course! I think sausage, chicken sausage, or cooked diced chicken would work well in this recipe.

cheesy quinoa in a bowl and on a spoon with breadcrumbs

More vegetarian recipes 

  • Instant Pot Red Lentil Soup
  • Caramelized Onion Quinoa
  • Teriyaki Noodles

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

mac and cheese with quinoa and spinach in a skillet

Quinoa Mac and Cheese

This healthy Quinoa mac and Cheese is filled with broccoli, spinach and plenty of cheddar cheese, and the majority of it can be prepped ahead of time. It's a delicious vegetarian and gluten free dinner recipe that the whole family will gobble up! 
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Author: Erin

Ingredients

  • 4 cups quinoa cooked
  • 1 cup broccoli chopped and cooked
  • 2 tablespoon olive oil
  • ½ cup yellow onion diced
  • 3 garlic cloves minced
  • 1 teaspoon dijon mustard
  • 5 oz. spinach
  • 2 cups almond milk or milk of choice
  • 3 tablespoon cornstarch
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup breadcrumbs optional

Instructions

  • First, cook the quinoa over the stove according to the package instructions. At this same time, you should cook the broccoli: either roast it, steam it or cook it in the Instant Pot. While those are cooking, whisk the milk and cornstarch together and set aside.
  • Next, heat oil in a large, deep skillet over medium heat. Add the onion and sauté it for 2-3 minutes, then add the garlic and sauté for 2 more minutes until fragrant. Add the dijon and stir for about 30 seconds, then add in the spinach and cook it until it's wilted, about 1 minute.
  • Pour the milk mixture into the skillet and bring it to a low boil. Reduce it to a simmer, then add in HALF of the cheese, whisking constantly until it's melted. Then, stir in the remaining cheese until the cheese sauce is smooth; remove skillet from the heat.
  • Add the cooked quinoa and broccoli into the skillet, using a large spoon to stir so that the quinoa is completely coated in the cheese sauce.
  • OPTIONAL: Sprinkle breadcrumbs on top and place the skillet under the broiler for 2 minutes until the breadcrumbs are golden brown. Enjoy!

Notes

*Calories are per serving and are an estimation
*Don't love broccoli or spinach? Try peas and kale instead. 
*If you're looking for a mozzarella substitution, try parmesan or gruyere cheese. 
*To make this recipe really quick, cook the quinoa and broccoli ahead of time (up to 2 days in advance) so they're ready to go when you want to make this. 

Nutrition

Calories: 712kcal | Carbohydrates: 81g | Protein: 31g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 54mg | Sodium: 499mg | Potassium: 896mg | Fiber: 9g | Sugar: 1g | Vitamin A: 2830IU | Vitamin C: 22mg | Calcium: 556mg | Iron: 6mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
« Healthy Pumpkin Cookies
Parmesan Pear Crostini »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

bowl filled with lettuce, ground beef, sweet potato, tomato and pickles

Burger Bowl (Paleo, Whole30)

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

flakey baked cod in a baking dish with tomatoes, onion and olives

Baked Mediterranean Cod

chicken topped with tomatoes and melted mozzarella cheese

Baked Caprese Chicken

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy

Copyright© 2022 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter