Quinoa with Cheese

This recipe is a real winner. Mike found it on Simply Recipes, and boy is it hard for me to turn down any recipe where cheese is the main event. We did have to make a couple of minor changes, though, since queso fresco was nowhere to be found (well, not within walking distance of our house, anyway).

Quinoa con Queso
(slightly adapted from the Simply Recipes version)

1 cup quinoa
2 cups water
1 Tbsp olive oil
1 Tbsp butter
1 cup chopped onions
1 teaspoon minced garlic
1 large fresh tomato, chopped (about 1 1/4 cups)
1 roasted, peeled, seeded, and chopped large green chile, either Anaheim or Poblano
2 teaspoons tomato paste
Kosher salt
Freshly ground black pepper
1/2ish teaspoon of dried oregano
1/4 pound (4 ounces) Fontina cheese, cut into small cubes
1 cup milk
Fresh basil, cilantro, or chives for garnish (optional)

Put 1 cup quinoa and 2 cups of water into a medium sized pot and bring to a boil. Reduce to a low simmer, cover and cook for 10 minutes. Remove from heat and let sit for 10 minutes.

While the quinoa is cooking, prepare the sauce. Heat olive oil and butter in a medium skillet on medium heat. Add the onions and cook for a couple minutes. Add the garlic, cook for a minute more. Add the chopped tomato, about 1/2 teaspoon Kosher salt, dried oregano, and tomato paste. Add chopped green chiles. Sprinkle with freshly ground black pepper. Stir until well combined. Let cook until the tomatoes have cooked through and the sauce has cooked down a bit. Then stir in the cheese. Taste and add more salt or pepper if needed.

Stir 1 cup of milk into the now cooked quinoa. Serve the quinoa in bowls and top with sauce. Garnish with chopped basil, parsley, cilantro, or chives. (We chose cilantro.)

I think next time we'll add a meat (maybe a sauteed chicken sausage?), but this was a very filling, tasty dish.