Baked Quinoa Adobado

Name: Baked Quinoa Adobado
Yield: 4 to 6 servings (about 6 cups)
Ingredients: 1 cup quinoa; 2 tablespoons canola oil; 1/2 medium white or yellow onion, small dice; 2 medium jalapeños, seeded and finely chopped; 2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1 chipotle in adobo sauce, finely chopped; 2 tablespoons finely chopped fresh cilantro; 1 cup water; 1 cup low-sodium chicken or vegetable broth; 3/4 cup crumbled queso fresco

Quinoa Baking Dinner Party Potluck Queso Fresco Healthy Vegetarian Dinner Side Dish Weeknight Dinner Casserole Summer Winter Easy

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Rate

4 to 6 servings (about 6 cups) Easy

Total: 35 mins Active: 5 mins

16 Ratings

Ingredients (11)

1 cup quinoa
2 tablespoons canola oil
1/2 medium white or yellow onion, small dice
2 medium jalapeños, seeded and finely chopped
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 chipotle in adobo sauce, finely chopped
2 tablespoons finely chopped fresh cilantro
1 cup water
1 cup low-sodium chicken or vegetable broth
3/4 cup crumbled queso fresco

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Nutritional Information

Calories293
Fat15.1g
Saturated fat3.79g
Trans fat0.22g
Carbs29.45g
Fiber3.42g
Sugar1.23g
Protein10.36g
Cholesterol15.78mg
Sodium478.51mg
Nutritional Analysis per serving (4 servings) Powered by

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Made adobado style—a.k.a. loaded with chiles—this baked quinoa dish is so flavorful, all you’ll need to serve it with is a fresh, crunchy salad.

What to buy: Quinoa can be found in your local health food store, gourmet grocery store, or online.

Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets. If you can’t locate it, go ahead and substitute feta cheese.

This recipe was featured as part of our Whole Grain Recipes photo gallery.

by Amy Wisniewski

Instructions

1Heat the oven to 350°F and arrange a rack in the middle. Rinse quinoa in a fine mesh strainer under running water.
2Heat oil in a medium saucepan over medium heat. When it shimmers, add onion, jalapeños, 1 teaspoon of the salt, and pepper and cook until vegetables are soft, about 5 minutes. Add chipotle and cilantro and stir to combine. Add rinsed quinoa and remaining 1 teaspoon salt and stir to coat. Add water and broth and bring to a boil.
3Once boiling, transfer quinoa mixture to an 8-by-8-inch baking dish. Spread evenly, cover tightly with aluminum foil, and transfer to the oven. Bake until most of the liquid has been absorbed, about 20 minutes.
4Remove the foil, stir, sprinkle quinoa with cheese, and return to the oven. Bake uncovered until all of the liquid has been absorbed, the quinoa is tender, and the cheese has softened, about 5 minutes more.