Vegan Quinoa Nachos

Substituting quinoa for the traditional beans will surprise taste buds in this cheesy, savory snack.

This appetizer was a smash hit at Wildflower, Howell’s vegan pop-up restaurant in New York. We suggest doubling the recipe—these nachos are nothing sort of addicting!

Serves 8
 
What You Need:

For the quinoa mixture:
1/4 cup safflower or vegetable oil
1/2 cup diced onions
3 garlic cloves, minced
2 tablespoons dry sage
1 tablespoon dry thyme
1 teaspoon oregano leaves
1 teaspoon dry red pepper flakes
1 tablespoon chili powder
1 tablespoon ground cumin
2 cups cooked quinoa
2 tablespoons soy sauce
2 tablespoons vegan Worcestershire
1/8 teaspoon salt

For the cheese sauce:
2 tablespoons vegan margarine
2 tablespoons flour
2 cups soymilk
2-1/2 cups vegan cheddar cheese shreds
1/2 cup nutritional yeast

For the nachos:
1 bag tortilla chips of choice
2 to 3 scallions, chopped
1 4-ounce can sliced black olives
1 16-ounce jar chunky salsa

What You Do:

1. For the quinoa mixture, in a large skillet over medium-high heat, heat oil until hot. Add onion, garlic, sage, thyme, oregano, peppers, chili powder, and cumin and mix well. Sauté for 3 to 5 minutes.

2. Add quinoa, soy sauce, and Worcestershire and mix well. Reduce heat to medium-low and cook for 5 to 7 minutes. Add salt to taste.

3. For the cheese sauce, in a medium saucepot over medium-high heat, melt margarine. Add flour and whisk together. Reduce heat to medium and brown mixture for 1 to 2 minutes. Whisk in soymilk. Once soymilk comes to a boil, stir in cheese and nutritional yeast and continue to stir constantly. Once cheese is melted, remove from heat and set aside.

4. To assemble the nachos, make a bed of tortilla chips, cover with warm quinoa filling, and top with cheese sauce, scallions, olives, and salsa. Serve hot.

Photo courtesy of Kate Echle

More Recipes

Vegan Strawberry Shortcake

In addition to being the base of a mouthwatering fruit filling, strawberries add flavor and sweetness to the biscuits, which are delicious enough to be eaten on their own.
Read More »

Vegan Avocado Nori Crostini

Take your morning avocado toast to the next level with the addition of nori, walnuts, and chia seeds.
Read More »

Vegan Tofu Scramble

Who needs eggs when a delicious, cholesterol-free tofu scramble can be whipped up in no time?
Read More »

Vegan Chocolate Pudding Popsicles

For a smooth chocolaty pudding pop, turn an easy chocolate mousse into a great frozen summer treat.
Read More »

Baked Vegan Eggplant & Zucchini Chips

When coupled with herbed panko crumbs, a thin layer of vegan mayonnaise provides a flavorful coating for these zucchini and eggplant slices, resulting in perfectly crunchy “fried” chips.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »