Spanish Quinoa

I was inspired by a recipe I saw in The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington, on page 170. I ended up changing it a bit here and there, making it a meal in one pot. Yum!

I found some wonderful cheese at our farmers market this past weekend and picked up a small piece to sample. It was a “Jeddar” made by Silver Springs Creamery up near the lovely Mt. Baker. A cheddar made with Jersey cow milk. Delightful to mix in and sprinkle on top. I can’t wait to pick up more next weekend!

Spanish Quinoa


  • 1 Tbsp sunflower or olive oil
  • 1 sweet onion, peeled and chopped
  • 1 cup frozen corn
  • 1 Tbsp garlic, minced
  • 1 tsp chili powder
  • Pinch of cayenne powder
  • 14.5 ounce can diced tomatoes
  • ¾ cup water
  • 1 cup quinoa
  • ¼ cup salsa
  • ¼ cup raw hazelnuts, finely chopped
  • Cilantro, fresh or dried, to taste
  • 1 cup cheese, grated (preferably a cheddar)


Heat a large skillet over medium-high, add the oil and onion, sauté until golden. Add the garlic and spices, sauté for 30 seconds. Stir in the corn, tomatoes (with liquid) and water, bring to a boil.

Rinse the quinoa in a fine mesh strainer, add to the boiling liquid. Cover and turn down to medium-low, cook for 15 minutes. Turn off the heat and let sit for 5 minutes.

Stir in the salsa, hazelnuts and a good sprinkle of cilantro. Add about ¾ cup of the cheese, stir till melted. Serve with the remaining cheese on top.

Serves 4.



What do you think? I'd love to hear your thoughts!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: