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Quinoa Mac and Cheese

ByCheryl AvrichUpdated on September 24, 2025
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4.9 from 14 votes

“So good! I will make this again!” Laurie

Looking for a healthier but equally delicious version of mac and cheese? Then check out this quinoa mac and cheese packed with veggies. A perfect vegetarian weeknight meal.

piece of quinoa mac and cheese on plate F
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What to expect

Ok, this is not a classic mac and cheese recipe (no macaroni) but it hits the same creamy, cozy, comforting feel. And…

  • Quinoa is nutty, protein-packed, and lighter than pasta.
  • Veggie add-ins: it’s a good way to sneak in veggies for picky eaters.
  • Well tested: I tested this quinoa mac and cheese recipe several times to get the balance of ingredients and textures just right.
  • Scale it up: you can double or triple for potlucks, brunch, or a crowd.
  • Adaptable: easy gluten-free and lighter options.

Ingredients – tailored to your taste

quinoa, onion, carrots, cheese, spinach, pepper
Ingredients: quinoa, cheese, onion, carrots, pepper, spinach PLUS milk, flour and Dijon, oil not shown
  • Quinoa: A gluten-free seed (not a grain) with a mild, nutty taste and complete protein. White quinoa is best for a creamy mac & cheese.
  • Vegetables: onion, red pepper, carrots, spinach
  • Cheese: Gruyère + sharp Cheddar (white or orange)
  • Topping: breadcrumbs + a little Parmesan
  • Optional heat: hot sauce or a pinch of cayenne

Substitutions

  • Vegetables: swap in broccoli florets (microwave 2 min), mushrooms, or zucchini for the onion/pepper/carrots combo.
  • Greens: replace spinach with Swiss chard, or use thawed, well-drained frozen spinach.
  • Cheese: try Gouda, Muenster, Fontina, Havarti, or Monterey Jack in place of (or with) the Gruyère/Cheddar combo.

Variations

  • Topping: skip the breadcrumbs and top with a thin layer of shredded Cheddar + a little Parmesan before baking.
  • Add heat: a dash of hot sauce or cayenne.
  • Gluten-free version: omit breadcrumb topping; use ½ cup (60 g) or more grated cheese on top. Use GF flour in the cheese sauce.
  • Lighter version: use a bit less cheese or a lower-fat cheese, 1% milk, and skip the breadcrumb topping.

    Step by step instructions

    cooked quinoa in a pot
    Cook quinoa and set aside.
    sauteed veggies in sauce pan
    In a separate pot, sauté veggies for a few minutes. Add fresh spinach until wilted. Transfer to a small bowl and set aside.
    quinoa sauce veggie mixture in pot
    Make cheese sauce in the same pot. Then add back sautéed veggies and cooked quinoa.
    baked quinoa mac and cheese in casserole dish with bread crumb topping
    Combine ingredients for breadcrumb topping. Scoop quinoa cheese mixture into a prepared baking dish. Top with bread crumbs and bake until golden brown.
    piece of quinoa mac and cheese on plate 3
    Dig in!

    What to serve with mac and cheese quinoa 

    The recipe serves 2-3 as a main dish 4-6 as a side dish.

    As a main dish: I like to serve it with a winter salad, a tomato and onion salad or a citrus salad. My husband’s favorite side with any mac and cheese is canned baked beans or instant pot homemade baked beans.

    As a side dish: It pairs beautifully with: simple herb roasted salmon fillets, chicken meatloaf with vegetables or glazed pork tenderloin. And yes, for burgers too, like our sous vide burgers or our baked homemade veggie burgers.

    FAQ

    Is quinoa healthy?

    Yes. According to Healthline, quinoa has excellent health benefits. It is an excellent source of protein, fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

    Here is a good article on the nutrition differences between pasta and quinoa. Quinoa includes healthy whole grains and good fiber whereas pasta has more protein. This recipe has significant vitamin A, C, calcium and iron.

    Shortcuts

    • Use pre-shredded cheese in a package.
    • Use leftover or store-bought cooked fluffy quinoa.
    • Replace onions with onion powder or onion flakes.
    • Skip the sauté step with multiple veggies and just do a quinoa spinach mac and cheese.
    piece of quinoa mac and cheese on plate p1

    Other vegetarian mac and cheese recipes you might like

    Or check out our 25 Meatless Monday dinner ideas.

    piece of quinoa mac and cheese on plate F
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    Rate this recipe here

    4.86 from 14 votes

    Quinoa Mac and Cheese

    Looking for a healthier but equally delicious version of mac and cheese? Then check out this quinoa mac and cheese packed with veggies. A perfect vegetarian weeknight meal.
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Servings: 2 -3 mains (or 4-5 sides)
    Author: Cheryl Avrich

    Ingredients

    Quinoa

    • 1/2 cup dry uncooked quinoa
    • 3/4 cup water
    • 1/4 teaspoon salt

    Veggies, Note 1

    • 2 teaspoons vegetable or olive oil
    • 1/2 cup onion, (chopped in small pieces) green onions are fine too
    • 1/2 cup red pepper, chopped in small pieces
    • 1/2 cup grated or matchstick carrots
    • 3 cups fresh baby spinach, roughly chopped, Note 2

    Cheese Sauce

    • 1/2 tablespoon butter
    • 1 tablespoon flour
    • 1 cup milk
    • 1/2 teaspoon Dijon mustard (optional)
    • 1/4 teaspoon salt (or per taste)
    • 1 cup grated cheese, Note 3

    Panko Breadcrumb Topping, Note 4

    • 1 teaspoon butter, melted
    • 1/3 cup Panko bread crumbs
    • pinch of garlic powder, salt, black pepper, Parmesan as per taste
    US Measures – Metric

    Instructions

    • Preheat oven to 400F/204C. Line a small oven-proof casserole dish with parchment paper or spray the dish with cooking spray for easier clean up.
    • MAKE QUINOA: Rinse quinoa in a strainer. Drain and add to a small saucepan. Add water and salt. Bring to boil. Lower heat to a low simmer, cover and cook for 15 minutes.
    • SAUTE VEGGIES: Heat oil in a medium saucepan on medium-high heat. Add carrots and peppers. Sauté for 3-4 minutes until tender. Add spinach and stir for 1 minute until wilted. Scoop veggies into a bowl and set aside.
    • MAKE CHEESE SAUCE AND CASSEROLE: In the same saucepan, melt butter on medium heat. Add flour and stir for 2 minutes. Add milk, Dijon (if using) and salt. Continue stirring until slightly thickened. Remove from heat. Add cheese(s), cooked quinoa and sauteed veggies. Stir to combine. Spoon quinoa mixture into prepared baking dish.
    • ADD PANKO TOPPING AND BAKE: Combine Panko crumbs, melted butter and a pinch of seasonings of your choice. Sprinkle evenly over the casserole. Bake for 20 minutes until the topping is golden brown. Serve hot.

    Recipe Notes

    1. Vegetable options
      • Instead of onion, red pepper and carrots, try chopped broccoli florets (microwaved for 2 minutes), mushrooms, zucchini.
      • Make sure the water from the veggies evaporates to avoid a watery result. Or pat them dry with a paper towel if needed.
    2. Spinach options: 
      • Replce fresh with frozen spinach that is thawed and well drained with all the water squeezed out (use about 1/3 to 1/2 a 10-ounce package).
      • You can also substitute swiss chard for the fresh spinach.
    3. Cheese options:
      • I use a combination of Gruyere and sharp Cheddar cheese (white or orange) – fairly classic.
      • Other good options are Gouda, Muenster, Fontina, Havarti and Monterey Jack.
    4. Topping alternative: Instead of a breadcrumb topping, you can just add a thin layer of shredded cheddar cheese and a bit of Parmesan cheese on top before baking.
    5. Other variations
      • Gluten-free version:
        • Omit the breadcrumb topping and and, instead, spread 1/2 cup (60 grams or 2.1 ounces) or more grated cheese on top of the casserole before baking. You will also need to use gluten-free flour for the cheese sauce.
      • Lower calorie, lower fat version
        • To reduce calories and saturated fat, use a bit less cheese or a lower fat cheese.
        • Use a low fat milk like 1%.
        • And skip the bread crumb topping.
      • Add some heat: with a pinch of cayenne pepper or a dash of hot sauce.
    6. Shortcuts
      • Use pre-shredded cheese in a package.
      • Use 1 1/2 cups/277 grams leftover or store-bought cooked fluffy quinoa.
      • Instead of chopping onions, substitute a rounded teaspoon of onion powder or a rounded tablespoon of onion flakes.
      • Skip the sauté step with multiple veggies and just do a quinoa spinach mac and cheese. Stir frozen spinach (thawed, and all the water squeezed out) right into the finished cheese sauce.
    7. Make Ahead:
      • You can make the whole casserole (without baking) ahead of time and keep it covered in the fridge for a day or two. Bake at 375F/190.5C for 20-25 minutes when ready to use.
     
    Nutrition values are estimates based on a generous portion of 1/2 the full recipe per person. They include values for 2% milk and cheddar cheese. 

    Nutrition

    Calories: 626kcal | Carbohydrates: 54g | Protein: 28g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1185mg | Potassium: 977mg | Fiber: 7g | Sugar: 12g | Vitamin A: 11576IU | Vitamin C: 65mg | Calcium: 660mg | Iron: 5mg
    Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!
    4.86 from 14 votes (13 ratings without comment)

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    6 Comments

    1. This looks so good! To save a few carbs I think I’ll try topping it with Panko Pork Rinds instead of breadcrumbs.

      Reply

      1. What a clever idea! Thanks for sharing and hope you enjoy the recipe 🙂

        For those who aren’t familiar with Panko Pork Rinds, the product is sold in specialty stores, online, and some mainstream stores like Walmart in the US – and is made of ground pork rinds. No carbs, high protein, gluten-free, and keto-friendly.

        Reply