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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

Ingredients:

  • 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)

Directions:

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.

~Sarah

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