Low Sodium Cheesy Quinoa



Serving size

about 1 cup
20 Minutes

This recipe can be multiplied but does not make very good leftovers.

Low Sodium Cheesy Quinoa


2 cup Water
1/2 cup Quinoa, uncooked
1/2 ounce Semisoft goat cheese
1/2 ounce Parmesan cheese (grated)


Place the water in a small sauce pan over high heat.

When the water boils, add the quinoa. Reduce the heat to a high simmer. Cover the pan partially. Cook until the water is almost evaporated. Stir occasionally.

When the quinoa is just tender, add the goat cheese, the parmesan cheese and salt. Stir until the cheese is melted and serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a super simple recipe, but don’t let that deceive you. Most of the time the most simple dishes are the most sublime and this is one of them. The quinoa has a nice nutty flavor and if you like cheese grits, this is sort of like that but with so much more depth of flavor. You can serve this with any recipe that you would grits. A poached egg on top is especially delicious, but as a side dish for an omelet or scrambled eggs it’s perfect. Instead of Barbecue Shrimp and Grits use this Cheese Quinoa recipe. Yum!

Of course you could take this in so many directions. A bit of roasted garlic, some caramelized onions or a few sprigs of fresh rosemary is a bit like gilding the lily but go on and do it anyway.

"Cheese is milk's leap toward immortality."

Clifton Fadiman, Editor