Quinoa Mac & Cheese Muffins

Vegetarian comfort food made light (and with more protein). The soy bacon really gives this recipe a rich flavor & baking them in the muffin tins portions them perfectly.

Quinoa Mac & Cheese Muffins

Yield: about 20 Muffins

• 2 cups dry quinoa
• 3 cups vegetable broth
• 2 cups 2% milk shredded sharp cheddar cheese, divided
• 2 egg whites
• 6 slices Morningstar Farms bacon strips, chopped
• 1 leek, thinly sliced
• 3 Tbsp chipotle chilies in adobo, minced
• 1 medium red bell pepper, chopped
• 1 cup unsweetened almond milk
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 2 Tbsp whole wheat panko bread crumbs
• Dried ground chipotle and garlic powder for panko dusting (optional)

1. Cook quinoa in vegetable broth according to package instructions.
2. Preheat oven to 350 degrees F.
3. Meanwhile in a large bowl combine 1 1/2 cups of the shredded cheese, egg whites, bacon, leek, chipotle chilies, red pepper, milk, salt and pepper and mix well.
4. When the quinoa is ready allow it to cool slightly & mix well into the vegetable cheese mixture.
5. Prepare muffin tins by spraying with a non-stick cooking spray (you can also make this in any baking pan you prefer). Spoon the quinoa mixture into the tins, filling to the top.
6. In a small bowl, combine the remaining 1/2 cup cheese, bread crumbs, ground chipotle and garlic powder and mix well (I put it in the food processor to grind up the cheese a little).
7. Spoon bread crumb mixture evenly over quinoa muffins and bake for 25-30 minutes or until tops are golden brown.
8. Allow muffins to cool for 5-10 minutes and carefully remove from the muffin tins with a spoon or small spatula. Serve immediately, preferably with hot sauce and a side of steamed vegetables.

Nutrition facts per muffin (makes 20): 125 calories, 15g fat, 5g carbs, 7g protein.

Adapted from a recipe on the MyFitnessPal forums.