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!
- 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.