Quinoa con Queso

Chili, Casseroles and Stews.
This meatless alternative to chili is sure to please. 

Quinoa con Queso


Quantity Ingredients
1 cup quinoa, washed and drained
1 cup light cream or unsweetened evaporated milk
1 lb. potatoes, preferably gold, purple and red varietie
2 tbsp. butter or vegetable oil
1 medium onion, peeled and chopped
1 1/2 tsp. garlic, minced (about 3 cloves)
1 8-ounce can tomato sauce
1 to 2 peeled and seeded mild green chiles, chopped or 1
1 1/2 to 2 tbsp fresh cilantro or Italian parsley, minced
8-ounces Monterey Jack or mild Cheddar cheese, shredded (ab
salt and ground pepper to taste


1. Cook quinoa in 2 cups of cold water following basic recipe. When done, stir in cream and set aside. 2. Meanwhile in separate saucepan, boil potatoes in lightly salted water until just tender. Peel and cut into 1-inch chunks. 3. In a large deep skillet over medium-high heat, melt butter. Add onion and garlic and saut� until golden, 3 to 5 minutes. 4. 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. 5. 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. 6. 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: Native Peoples Arts & Lifeways magazine website at http://www.nativepeoples.com