Sunday, September 23, 2012

Spicy Three Cheese Quinoa

Quinoa is Superfood (the superhero of foods). The flavor options seem to be endless and the nutrition profile gets an A+ in my book. Now that we got that out of the way let's talk about what I did with quinoa over the weekend for lunch.

I added cheese.

And garlic & onion.

And vegetables.

And adobo sauce.

Did I mention cheese?

The end result was creamy with a little bit of a kick (thanks to the adobo). The veggies added a little texture to give some life to the tiny beads of quinoa; chicken or hot dogs would work nicely as well. Or bacon. No judgement here. If you don't like spice, leave out the adobo sauce and if you don't have any adobo on hand use red pepper flakes.

Thanks to the quinoa and cheese this dish was filling and satisfying. Next time I am going to put some breadcrumbs on top and bake it for awhile.


Spicy Three Cheese Quinoa

Serves 2 as a main course for lunch / 4 as a side for lunch or dinner


1/2 cup dry quinoa

1/4 cup chopped onion

2 cloves garlic, minced

1 tsp olive oil

1/8 cup milk

1/4 cup shredded sharp cheddar cheese

1/4 cup shredded mozzarella cheese

2-4 tablespoons grated romano cheese, divided

2 tsp adobo sauce

salt & pepper to taste

1/8 cup finely chopped carrot, optional

1/4 cup chopped broccoli, optional

1/4 cup chopped kale, optional


Rinse quinoa and cook according to package, set aside.

While quinoa is cooking, chop onion and veggies, mince garlic, and shred cheese if needed.

Heat olive in a skillet over medium heat, add onion and garlic, and allow to cook until fragrant (about 2-3 minutes).

Add veggies to skillet and turn burner to low.

In the meantime combine milk, cheddar, mozzarella, and 1/2 of romano in a small sauce pan over low heat. Stir occasionally until everything is melted, then lightly salt & pepper cheese sauce.

Check vegetables and make sure they are soft, then add then to the cheese mixture stirring to combine.

Stir in adobo sauce and taste, adding more salt and pepper if needed.

Stir in quinoa and mix well. Turn up burner heat to medium and allow to cook for another 5 minutes or so.

Divide evenly between two bowls and sprinkle with the remaining romano cheese.

Enjoy :)

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