Quinoa Con Queso

[VictoriaL]

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!!!)

[kwormann]

Originally posted by VictoriaL

(DH loved it, although he still doesn't understand what "quinoa" is!!!)

And does he REALLY need to know???

[VictoriaL]

Nope!
Luckily, he'll pretty much eat anything I make without complaint!

[gertdog]

Bringing this thread back because I made this last week and it was excellent! I think I actually copied the recipe from a post of Lorilei's- at least that's who I credited it to in Mastercook.

Anyway- I made a few changes to the recipe. I had a bunch of zucchini in the fridge, so I diced one and sauteed it with the onions and garlic. I also had a ton of fresh peppers from the CSA farm, so I diced two small green bell peppers and two jalapenos and added those instead of canned green chiles. I used a small amount of salt and about a teaspoon of cumin. I used canola oil instead of butter, and less of it. I did bake it with some cheese on top. SO GOOD! My quinoa-skeptic DH really liked it. Next time I think I could get away with ff 1/2 and 1/2 as Victoria mentioned, and half the cheese.

Definitely a keeper- different and delicious!!!

Wait- I went back to check and the recipe I used is similar, but not identical, to the one Victoria posted above. Here is the version I used:


* Exported from MasterCook *

QUINOA CON QUESO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Entree
Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup quinoa -- washed and drained
1 cup light cream
1 pound potatoes -- preferably gold, purple, and red varieties
2 tablespoons butter
1 medium onion -- peeled and chopped
3 cloves minced garlic
8 ounces tomato sauce
4 ounces canned diced green chiles
1 1/2 tablespoons minced fresh cilantro -- (1 1/2 to 2)
8 ounces Monterey jack cheese -- shredded
Salt and ground pepper to taste

Cook quinoa in 2 cups of cold water following basic recipe. When done, stir in cream and set aside. Meanwhile, in a separate saucepan boil potatoes in lightly salted water until just tender. Peel and cut into 1-inch chunks. In a large deep skillet over medium-high heat, melt butter. Add onion and garlic and sautee until golden, 3 to 5 minutes.

Stir in tomato sauce, chiles, and cilantro. Add quinoa mixture and diced potatoes to skillet and fold together gently. Season to taste with salt and pepper. Either fold in all of cheese and heat and serve quinoa directly from skillet, or fold in half of cheese, transfer mixture to a shallow buttered 8-cup baking dish and top with remaining cheese. If serving in a baking dish, heat in preheated 350 F. oven for about 20 minutes until casserole is bubbling and cheese on top is melted.

Source:
"Cooking Light BB"
S(Posted on BB by):
"Lorilei

[VictoriaL]

I totally forgot that I had posted this! And I haven't made it since so thanks to gertdog for bringing it back to my attention. It's so difficult to repeat even my favorite recipes when there are so many new ones out there to be tried...