Quinoa is a delicious gluten free start to this meal

I was looking for something a little lighter, but still pretty tasty. A friend brought this Quinoa con Queso to a pot luck supper and I was hooked.

I haven't eaten much quinoa because I just wasn't sure what to do with it.

Quinoa is a species of goosefoot - a grain-like crop grown primarily for its edible seeds. It is a pseudo-cereal rather than a true cereal, or grain, as it is not a member of the grass family. It is closely related to species such as beets, spinach, and tumbleweeds.

The protein content of this grain like food is very high (12% to 18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source, unusual among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron.

Quinoa is also gluten-free and considered easy to digest. In other words, it's a great basis for a meal.

This friend's recipe is tasty, light and cheesy. Love it.

Quinoa con Queso

1 cup of quinoa, well rinsed
2 cups of water
1 Tablespoons of olive oil
1 tablespoon of  butter
1 cup of chopped onions
1 teaspoon of minced garlic
1 large of fresh tomato, cored, chopped (about 1 1/4 cups)
1 roasted, peeled, seeded, and chopped large green chile, either Anaheim or Poblano (optional)
2 teaspoons of tomato paste
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 teaspoon of dried oregano
1/4 pound of fresh farmer's cheese, or queso fresco, cut into small cubes
1 cup of 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 (cooked) if using. 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.

Vegetarian, Gluten-free