Low Sodium Tomato Cheese Quinoa
Servings
2Serving size
about 1 cupThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 2 cup Water |
| 1/2 cup Quinoa, uncooked |
| 1 Tbsp. No salt added tomato paste |
| 1/2 tsp. Dried marjoram |
| 1 to taste Black pepper |
| 1 1/2 ounce Reduced fat cheddar cheese (grated) |
Instructions
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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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
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.