VictoriaL
07-14-2002, 11:11 AM
I downloaded this recipe recently (probably on this BB)and, coincidentaly, found a jar of whole-wheat quinoa in my cupboard so I made it for dinner last night. I changed the recipe somewhat (left out the potatoes because I use white potatoes so seldom the ones I had were soft and sprouting, subbed zucchini, reduced the amount of cheese, and subbed some roasted, peeled poblano chilies that I had in the freezer for the green chilies, subbed ff half&half for light cream.... Otherwise...;) it's the same!)
QUINOA CON QUESO
1 cup quinoa, washed and drained
3/4 cup fat-free half & half
1 large zucchini, cut into 1/2" cubes
1 medium onion, chopped
1 Tablespoon olive oil
3 cloves garlic, minced
1 8-ounce can tomato sauce
2 roasted, peeled poblano chilies, chopped
(or one 4-ounce can green chilies)
2 Tablespoons chopped fresh cilantro
1-1/2 ounce shredded Monterey Jack cheese
1-1/2 ounce shredded lowfat sharp cheddar
1 large tomato, chopped (garnish)
Bring 2 cups water to boil, add quinoa, stir, cover and turn heat to simmer. Cook for 10-15 minutes, or until liquid is absorbed. Set aside
In a large skillet, heat olive oil. Add zucchini and onion and cook for five minutes over meduim heat, stirring often. Add garlic and cook for two more minutes.
Stir in tomato sauce, chilies, and cilantro. Add half & half to quinoa in saucepan, stir until mixed, then add this to the zucchini mixture. Fold in cheese and mix well. Spoon onto plates and garnish with chopped tomato.
I served this with fat-free refried beans and baked tortilla chips. It's a great meat-free meal (DH loved it, although he still doesn't understand what "quinoa" is!!!)
QUINOA CON QUESO
1 cup quinoa, washed and drained
3/4 cup fat-free half & half
1 large zucchini, cut into 1/2" cubes
1 medium onion, chopped
1 Tablespoon olive oil
3 cloves garlic, minced
1 8-ounce can tomato sauce
2 roasted, peeled poblano chilies, chopped
(or one 4-ounce can green chilies)
2 Tablespoons chopped fresh cilantro
1-1/2 ounce shredded Monterey Jack cheese
1-1/2 ounce shredded lowfat sharp cheddar
1 large tomato, chopped (garnish)
Bring 2 cups water to boil, add quinoa, stir, cover and turn heat to simmer. Cook for 10-15 minutes, or until liquid is absorbed. Set aside
In a large skillet, heat olive oil. Add zucchini and onion and cook for five minutes over meduim heat, stirring often. Add garlic and cook for two more minutes.
Stir in tomato sauce, chilies, and cilantro. Add half & half to quinoa in saucepan, stir until mixed, then add this to the zucchini mixture. Fold in cheese and mix well. Spoon onto plates and garnish with chopped tomato.
I served this with fat-free refried beans and baked tortilla chips. It's a great meat-free meal (DH loved it, although he still doesn't understand what "quinoa" is!!!)