Ingredients

What You Need:

For the quinoa mixture:

1/4 cup safflower or vegetable oil

1/2 cup onion, diced

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

Salt, to taste

For the cheese sauce:

2 tablespoons vegan margarine

2 tablespoons flour

2 cups soymilk

2-1/2 cups Daiya cheddar cheese shreds

1/2 cup nutritional yeast

For the nachos:

1 bag tortilla chips of choice

Quiona mixture

Cheese sauce

2 to 3 scallions, chopped

1 4-ounce can black olives, sliced

1 jar chunky salsa

Preparation

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 stir constantly. Once cheese is melted, remove from heat and set aside.

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