Tomato Cheese Quinoa



Serving size

about 1 cup
30 Minutes

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

Tomato Cheese Quinoa


2 cup Water
1/2 cup Quinoa, uncooked
1 Tbsp. No salt added tomato paste
1/2 tsp. Dried marjoram
1/4 tsp. Salt
1 to taste Black pepper
1 1/2 ounce Reduced fat cheddar cheese (grated)


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

Add the quinoa, tomato paste, marjoram, salt and pepper.

When the water boils reduce the heat until the quinoa is simmering. Cook for about 20 minutes.

If the water evaporates before the quinoa is tender add more water 1/4 cup at a time.

When the quinoa is cooked and the water is evaporated, stir in the cheddar cheese until melted.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


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. Make sure the quinoa is gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

Quinoa is a hugely versatile ingredient. It’s like a cross between risotto and polenta, but that doesn’t really do this lovely grain justice. With a great nutty flavor, it lends itself well to a recipe like this with umami flavors.

The best part is that it’s almost foolproof. You can cook it and stir it or not. It doesn’t stick to the pan and it’s easy to know when it’s done. If you run out of water before the quinoa is cooked, just add a touch more.

"What happens to the hole when the cheese is gone?"

Bertolt Brecht, Playwright