Cheesy Quinoa

    45 min

    This quinoa dish has winter comfort food written all over it. It's creamy, cheesy and very hearty. Quinoa is tossed with roast tomatoes, Parmesan cheese, evaporated milk and peas. Serve as is or as a side.

    45 people made this

    Serves: 12 

    • 1 (400g) tin chopped tomatoes, drained
    • 2 tablespoons white wine
    • 2 tablespoons coconut oil
    • 4 cloves garlic, finely chopped
    • 1 small onion, chopped
    • 1 small stick celery, finely chopped
    • 850ml vegetable stock
    • 340g rinsed quinoa
    • 55g grated Parmesan cheese
    • 125ml evaporated milk
    • 150g frozen peas, thawed
    • salt to taste
    • 1/2 teaspoon ground white pepper

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6. Adjust oven rack to its topmost position. Lightly oil a baking tray.
    2. Toss the chopped tomatoes with the wine and spread out on baking tray. Roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. When the tomatoes are just starting to turn brown at the edges, remove and allow to rest at room temperature.
    3. Meanwhile, melt the coconut oil in a large saucepan over medium-high heat. Stir in the garlic, onion and celery. Cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. Pour in vegetable stock and quinoa; bring to the boil over high heat.
    4. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the Parmesan cheese, evaporated milk, peas and tomatoes. Season with salt and white pepper.

    Ingredient Note

    If your quinoa does not say "pre-rinsed" on the package, pour the quinoa into a large bowl and cover with water. Stir it and allow it to soak while preparing the other ingredients. This step is very important, as quinoa contains saponins, which can make it taste bitter or soapy if not well cleaned. Drain before using.


    Coconut oil can be found in speciality shops or online. Alternatively, use vegetable or corn oil.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:

    Reviews in English (29)


    This recipe was pretty great as is. The changes I would make next time are: 2 cans of tomatoes (and double the wine), 8oz of fresh sliced mushrooms when sauteing the onions. I added the peas (still frozen) after 15 min and simmered for 5 more min.  -  21 Aug 2008  (Review from Allrecipes US | Canada)


    My fiance and I loved this!!!!! I did some little tweaks to it though. I didn't have any coconut oil so I used olive oil instead and I used fat free condesned milk. I also used tomatoes with chopped chiles to give it a little extra kick. I also shredded some baby carrots into the veggies as well. I also used chicken stock instead of the veggie stock. I will make this again!  -  17 Apr 2008  (Review from Allrecipes US | Canada)


    This was really good! I adapted it slightly - added WAY more veggies than called for and a touch more cheese, broth and evap. milk. Also, used a 29oz can diced tomatoes and I would use even more next time! Also, added diced carrots and am thinking mushrooms and/or asparagus would be a yummy addition next time too. Thanks for a keeper =)  -  13 May 2008  (Review from Allrecipes US | Canada)