Or really, lets just go with tacos any day. They always win. With pretty much everyone. Unless they’re this quinoa version and your feeding well, my family.
If you have been reading for pretty much any amount of time, than you know that my brothers don’t eat quinoa. Heck they will not even go anywhere near the stuff. So yeah, this meal was not for them, but they are totally missing out because this is some good Mexican. Same awesome flavor, just a little healthier.
I actually almost felt (sort of) bad pulling this out of the oven in front of them the second time. It smelled like tacos, it looked super cheesy, but then one look at the smile on my face and they knew that something was up. Kai called it right away, “wait, there’s no meat in this, is there”? I mean seriously, they know me too well.
Whatever, the rest of us quinoa eaters loved this.
And I mean, just look at all of this cheese!!
Yup. I had too. The cheese stretch. Nothin’ better.
So there’s the cheese, but there is also tortilla chips stirred in with the quinoa making it kind of similar to chilaquiles. If you added a fried egg on top you would be my hero. Please do it!
Just like this caprese quinoa bake I made over the summer, this too is super easy to make. This dish has a few more ingredients, but don’t let them freak you out. Promise it is just as easy and quick. Perfect for a mid-week, early spring meal when the weather could be really nice or just plain miserable. It’s full on snowing here and yet I do believe tomorrow is officially spring, so this healthy, cheesy comfort food is very welcomed. Also, there is queso fresco involved. Just too good.
Oh, double also, those tomatoes you see above – they were delicious. Spring is on its way somewhere!
