Quinoa & Cheese

by HEAB on August 26, 2012

A certain someone around here loves her macaroni & cheese.  We usually just make the Trader Joe’s brown rice version, but since we have an abundance of quinoa on hand (thank you Costco), I thought I’d try something a little different…

Quinoa & Cheese Casserole

I’ve had Janetha’s Pumpkin Mac & Cheese and Angela’s Butternut Squash Mac ‘n Cheeze both bookmarked for quite a while now.  So, this is my quick and simple version using quinoa.



  • 2 cups cooked quinoa
  • 1 1/2 cups cottage cheese
  • 1/2 cup cream cheese
  • 1/2 cup canned pumpkin or pureed winter squash
  • 3/4 cup shredded cheddar cheese
  • bread crumbs or crumbled crackers for topping (I used Blue Diamond Pecan Nut Thins)
  • salt & pepper to taste


  • Pre-heat oven to 350°
  • Combine cottage cheese, cream cheese, & pumpkin in a food processor or blender and stir together with cooked quinoa and cheddar.  Salt & pepper to taste.  (I thought it was salty enough but did add pepper).
  • Spread quinoa & cheese mixture  in a 9 x 9 baking dish, top with crumbled bread or crackers, & cover with foil.
  • Bake for 15 minutes.  Remove foil and bake an additional 5 minutes.


Definitely not Kraft Shells & Cheese, but if you’re looking for a lighter version of an old favorite, give it a try.  Pretty tasty, and the leftovers were even better the next day.