This is my new favorite comfort food. It’s healthy, it’s cheesy, but most importantly its easy and delicious! The original recipe called for farro, but I couldn’t find that in my grocery store so I substituted it for quinoa, which is great and adds protein to this simple dish. Call it an adult mac and cheese if you must!
Quinoa with Cheese and Herbs
1 cup uncooked quinoa, with 2 cups water
2 cups (8 ounces) grated extra-sharp Cheddar
2 cups (8 ounces) grated mozzarella
1 cup whole milk
3 tablespoons herbes de Provence
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 (about 5 ounces) 1/2-inch thick slices multi-grain or whole-grain bread, preferably 1 day old, torn into 1/2-inch pieces
Extra-virgin olive oil, for drizzling
Butter, for baking dish
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Set aside.
Quinoa: In a pot, bring the quinoa, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the quinoa is cooked, about 10-15 minutes. Fluff once the water has evaporated.
Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked quinoa and stir until coated. Pour the mixture into the prepared baking dish.
Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil.
Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.