• 1 tbsp. extra virgin olive oil
  • 1 cup quinoa, uncooked
  • 1/2 cup onion, minced (packed)
  • 1/2 red or green bell pepper, minced (packed)
  • 1 tsp. garlic, pressed
  • 4 oz. tomato sauce
  • 1 1/2 cups water
  • 3/4 tsp. No Chicken 'Better Than Bouillon'
  • 1/2 tsp. chili powder
  • 1/8 tsp. garlic powder
  • 1/8 tsp. ground cumin
  • 1/2 tsp. Kosher salt
  • 1 lb. Monterey jack cheese, shredded


  • STEP 1
    Heat oil in a medium saucepan over med-hi heat. Stir in quinoa, onion, bell pepper & garlic. Cook and stir about 3 min. or until onion is tender.
  • STEP 2
    Stir in tomato sauce, water, bouillon, chili powder, garlic powder, cumin and salt. Bring to a boil, stir and reduce heat to low. Cover, and simmer until liquid is absorbed, about 30 minutes.
  • STEP 3
    Take off heat and stir in cheese.
  • STEP 4
    **Note: If you like to spice it up: just add cayenne, red chile flakes, chipotle chile flakes, jalapeno, serrano or any one of your favorite fresh or dried chiles.

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