Special thanks to VegNews Magazine who first published this recipe for Superbowl Sunday 2012.
Why this recipe? Because people really seem to love it, and who does not want nachos? Enjoy!
Quinoa Nachos (From Ayinde’s Wildflower NYC Pop-up)
Prep time 10 minutes |Cook time 20 minutes |Serves 8
¼ Cup safflower or vegetable oil
2 Cups cooked quinoa*
½ Cup onion, diced
3 Garlic cloves, minced
2 Tablespoons rubbed sage
1 Tablespoon dry thyme
1 Teaspoon oregano leaves
1 Teaspoon crushed peppers
1 Tablespoon chili powder
1 Tablespoon powdered cumin
2 Tablespoons soy sauce
2 Tablespoons worcestershire sauce (make sure it’s vegan!)
2 Tablespoons Earth Balance butter
2 Tablespoons all-purpose flour
2 Cups soy milk
2½ Cups Daiya cheddar cheese
½ Cup nutritional yeast
2-3 Scallions, chopped
1 4oz Can black olives, sliced
1 Jar chunky salsa
1 cup quinoa, 2 cups water. Combine and bring to a boil then reduce heat to a simmer cook covered for 15-20 minutes.
Step one: Preparing Quinoa
In a large skillet over medium high heat, heat oil until hot and shimmering. Add veggies and herbs mix well allowing everything to sauté for about 3-5 minutes it.
Add Quinoa, soy sauce, worcestershire sauce and mix well and constantly, combining all ingredients. Allow to cook on a medium-low flame for 5-7 minutes salt to taste.
Step three: Cheese Sauce
In a medium saucepot over medium high heat, melt butter completely add flour and whish together. Brown flour and butter 1 to 2 minutes over medium heat, then whisk in milk. Once milk comes to a boil, stir in cheese and yeast. Stir constantly once cheese is melted remove heat and set aside.
Step four: Assembling Nachos
Make a bed of corn chips, cover with warm quinoa filing, top with cheese sauce and assorted topping. Serve hot.