Bet you thought the quinoa queen had disappeared huh?
Sure it has been a long time since I’ve made any of my favorite quinoa salads or any baked quinoa casseroles, but do not fear, the quinoa queen has not retired. I would even venture to say that the quinoa break did me some good. The creative juices are flowing, and I’ve got a bunch of new ideas for my favorite quasi-grain.
That expression always kind of grosses me out, “creative juices,” please forgive me. I guess I could have said my quinoa creativity has reached an all-time high, but it’s too late. It has always been typed.
Oh and guess what? I’ve recently discovered the text editor on my favorite online photo editing site. I smell trouble.
Want to know something really sad? I have Photoshop and Illustrator on my home laptop and computer, but I still opt to use an online photo editor. Why you might ask? Because some days, ok most days, I want to throw my Apple notebook out the window.
It had to be said.
Surely someone has to be in the same boat as me. I think if I actually used my bluetooth mouse, my life would be much easier. But I lost that thing a long time ago. I’m the kind of gal who needs her mouse directly connected to her computer. Old school style. Plus PicMonkey makes life way too easy.
Alright enough fragmented sentences for today, let’s talk about three cheese quinoa.
I don’t want to call this quinoa mac and cheese, because mac and cheese it is not. This is a grown up quinoa, complete with two types of peppers (that’s right, two) and more goat cheese than any child would ever wish to eat.
My poor kids aren’t going to know what regular macaroni and cheese is. They will be goat cheese connoisseurs from day one, or I guess maybe like day 185, once they get beyond the breast milk phase.
Too far? I’m sorry.
I know Wes checked out from reading this one a long time ago, probably from my first mention of the phrase “quinoa gueen.” Too bad he is stuck with me.
How about I just share the recipe and we call it a day? I think so.
- 1 tbsp olive oil
- ½ cup white onion, chopped
- 2 cloves garlic, chopped
- ½ green bell pepper, chopped
- ½ hatch chile pepper, chopped
- 1 cup quinoa,
- 2 cups chicken stock or water
- 1 tsp salt
- ½ tsp pepper
- 4 ounces goat cheese
- 4 slices Horseradish cheddar (From Central Market)
- ¼ cup fresh parmesan
- In a medium sized sauce pan, saute onion, garlic, bell pepper, and hatch chile in olive oil for about 5 minutes.
- Add in quinoa and chicken stock. Bring to a boil, then let simmer until all the stock has absorbed.
- Sprinkle in salt, pepper, and three cheeses. Stir together and adjust seasoning to taste.