mmmm…I could eat a whole pot of warm, nutty, cheesy quinoa. This stuff trumps a box of yellow Mac & Noodles any day. My hubby even likes it..that says a lot!! A complete protein, quinoa is like a grain, more like a seed, and can replace pasta or rice in many dishes. I made a big batch of plain quinoa on Sunday and made a Pepper, Corn & Avocado quinoa salad on Monday, similar to this. Now, on Thursday I’m making Cheesy quinoa. Cooked, the stuff lasts about a week in the fridge.
To make your own batch of cheesy quinoa, gather some things:
1-2 cups cooked, plain quinoa*
1 or 2 laughing cow cheese triangles
1/4 cup to 1/2 cup shredded cheese of your liking (I used Mexican Blend-Kraft)
2-3 splashes of milk or half and half
1/2-1 Tbs butter
splash of jalapeno juice-optional but highly recommended
1. Combine all the ingredients in a pot on the stove on low heat (I cook a double batch, take some cooked quinoa out, then make cheesy quinoa in the same pot that I cooked it in)
2. Add some salt and pepper to taste and stir till the cheese and butter is all melty and gooey…and you’re done!
3. Nom nom nom and Enjoy!
*To make the quinoa, follow the directions on the bag. Or if you buy from the bulk container, wash off the quinoa, add it to a saucepan with a lid, about 1 cup dried grains to 1.25 cups water. Add a pinch a salt and a bay leaf if you know you’re using it for savory things. You can even substitute some chicken broth for water if you like. If you’re going to eat your quinoa for breakfast or in a sweet dish, don’t add the bay leaf…