Looking for a munchies recipe to make for your next movie marathon or game night? These Smoky Quinoa Vegetarian Nachos are easy to make, addicting, and super versatile so you can easily adapt the recipe to what you like most about nachos (cheese…lots of melty cheese).
You all ready to eat your hearts out on Sunday during the Super Bowl? I have no idea who is playing, where it’s at this year, or who will be performing at half time but what I do know that our living room table is going to be filled with delicious snacks. I’m planning to make a huge mound of these nachos along a Pumpkin cheeseball, this Roasted Beet dip, and a batch of Tahini Chocolate Chip cookies. Once you factor in all the time I’m going to spend making and eating all of this, who has time to watch a sports game anyway? ; )
But for real, if you do make anything for the big game on Sunday, you should make these Smoky Quinoa Vegetarian Nachos. I can’t believe I even need to sell you on this because nachos are basically the best snack / meal / anytime food on the planet but here we go: They are filling, delicious, and seriously THE BEST party food. The quinoa is seasoned with salsa and spices to resemble a crumbled meat and you can add as many or as little topping as you feel like. I like to make sure I have a mix of crunchy (quinoa), melty (cheese), spicy (pickled jalapenos), and a few vegetables (sliced tomatoes and onions) for good measure. You can also make the quinoa ahead of time and then just let it reheat when you melt the cheese right before serving.
Looking for a munchies recipe to make for your next movie marathon or game night? These Smoky Quinoa Vegetarian Nachos are easy to make, addicting, and super versatile so you can easily adapt the recipe to what you like most about nachos (cheese...lots of melty cheese).
- 2 cups water
- 1 cup white quinoa rinsed
- 1/2 cup chunky tomato-based salsa
- 1 Tbsp nutritional yeast optional
- 1 Tbsp olive oil
- 2 tsp cumin powder
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- dash salt and pepper
- 1 bag tortilla chips
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1 jalepeno (fresh or pickled)
- 1/2 pint cherry tomatoes halved
- 1/4 cup chopped cilantro
- 1 radish thinly sliced
- lime juice to taste
- Hot sauce (optional - if you like it spicy)
ring 2 cups of salted water to a boil in a medium saucepan. Once boiling, add quinoa and reduce to a simmer. Cover and let simmer for 15 minutes. Remove from heat and let sit, covered for an additional 10 minutes or until most of the liquid is absorbed.
Meanwhile, preheat oven to 375 degrees and line a baking sheet with parchment paper. In a mixing bowl, combine 1/2 cup salsa, nutritional yeast (if using), olive oil, cumin, chili powder, paprika, oregano, and a dash of salt and pepper.
Once the quinoa has sat, fluff with a fork and transfer to mixing bowl. Fold until the quinoa is completed coated with the salsa mixture and transfer to prepared baking sheet. Spread out into an level layer on the baking sheet to ensure even baking.
Bake for 25 to 35 minutes (time varies so much because different salsas will have different amounts of water content), stirring halfway through, or until most of the quinoa has browned.
Remove from heat and serve warm.
Turn broiler to high. Place half the bag of chips on a baking sheet along with half the cheese, salsa, and jalapeno slices. Place remaining chips on top and top with remaining cheese, salsa, and jalapeno slices.
Place baking sheet in oven and broil until cheese is melted and gooey. Remove from oven and finish with tomatoes, cilantro, radish slices, lime juice, and hot sauce. Serve right away.