This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Sometimes quinoa is processed in the same machinery that handles wheat-containing products. If this concerns you, look for quinoa that is labeled "gluten free."
"What happens to the hole when the cheese is gone?”
-Bertolt Brecht, Playwright
For a long time I have said that I didn't think Americans were ready to begin eating quinoa. This was in response to some research that supports choosing ingredients with a very low Glycemic Index. I've had quinoa off and on over the years, but because it's not very mainstream I haven't included recipes on the website until I was challenged by a reader to post some dishes.
It's been really fun and this is a hugely versatile ingredient. It's like a cross between risotto and polenta, but that doesn't really do this lovely grain justice. With a great nutty flavor it lends itself well to a recipe like this with umami flavors.
The best part is that it's almost foolproof. You can cook it and stir it or not. It doesn't stick to the pan and it's easy to know when it's done. If you run out of water before the quinoa is cooked, just add a touch more.
Regular cheddar cheese is about 9 grams of fat per ounce. These days the lower fat versions are easy to find and full of flavor. Look for cheeses in the range of 4 to 6 grams per ounce.
Kraft produces a good sharp cheddar that is 6 grams per ounce that is marketed under the Cracker Barrel name. It is labeled "made with 2% milk, Reduced Fat." Jarlesburg brand is a very good quality Swiss cheese, which has about 6 grams of fat per ounce. Reduced Fat Cheeses »
Servings = 2 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe does not make very good leftovers.
|1 Tbsp||tomato paste|
|1/2 tsp||dried marjoram|
|fresh ground black pepper (to taste)|
|1 1/2 ounces||reduced fat cheddar cheese|
Place the water in a small sauce pan over high heat.
Add the quinoa, tomato paste, marjoram, salt and pepper.
When the water boils reduce the heat until the quinoa is simmering. Cook for about 20 minutes.
If the water evaporates before the quinoa is tender add more water 1/4 cup at a time.
When the quinoa is cooked and the water is evaporated, stir in the cheddar cheese until melted.
Serving size = about 1 cup
Servings = 2
Amount Per Serving
|Calories 200||Calories from Fat 37|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 29g||10%|
|Dietary Fiber 3g||13%|
|Vitamin A 4%||Vitamin C 3%|
|Calcium 11%||Iron 13%|
|Vitamin K 2 mcg||Potassium 336 mg|
|Magnesium 91 mg|