“Cheesy” Quinoa

September 8, 2015

Hi everyone!

I hope you had a wonderful Labor Day weekend! I just wanted to pop in quickly to share with you a super simple recipe that I have been loving lately.

I think we can all agree that there are few things better than a big bowl of mac and cheese. And not the fluorescent yellow fake stuff – I’m talking about the good, homemade kind with a zillion different cheeses.

Now, I certainly #treatmyself plenty, but indulging in rich mac and cheese on a regular basis would result in nothing good.


What if I told you there was a healthy alternative for those days when you are craving a bowl full of cheesy, noodle-y, goodness? Because there is… 🙂

This “cheesy” quinoa makes for the perfect comforting side dish, and helps you get your mac and cheese fix without the indulgence! It gets its cheesy, buttery flavor from a combo of nutritional yeast and coconut oil that would make even the biggest cheese lover swoon.

(Cough, me)


Before you get hung up on the name “nutritional yeast,” let me explain. Nutritional yeast is a yellow, flaky powder with a nutty, cheesy taste. It is used in a ton of recipes for vegan and vegetarian recipes as a substitute for cheese, and is a nutritional powerhouse. Just check it out:


7 grams of protein and tastes like cheese?! I promise you’ll forget the less than appetizing name once you give it a try.

Enjoy this dish as a side for your favorite main meal, or use it as a base for a bowl with veggies and protein mixed in. The possibilities are endless!


Cheesy Quinoa

For one serving:

  • 1/4 cup dry quinoa
  • Coconut oil
  • Nutritional yeast
  • Sea salt
  • Pepper

Cook the 1/4 cup of quinoa on the stovetop in 1/2 cup water according to the directions on the package. Once the quinoa has cooked, fluff it with a spoon. While the quinoa is still in the pot, stir in a little spoonful of coconut oil, two big spoonfuls of nutritional yeast, and salt/pepper to taste. Stir the quinoa until everything is combined, adding more nutritional yeast, salt, or pepper to taste. Optional: adding in other spices like garlic, turmeric, red pepper flakes, etc. can switch things up!


XO, Bailee

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1 Comment

  • Reply Thanksgiving Holiday Recap | BEETS ME November 30, 2015 at 7:03 am

    […] headed back home. I whipped up an easy dinner with sautéed kale, shredded carrot, and red onion, “Cheesy” Quinoa, and a Hilary’s veggie burger with tahini. Plus some vino to celebrate the big […]

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