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).
Bring 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 F 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.