I have a tendency to make something at the beginning of the week and then repurpose the leftovers in different dishes throughout the rest of the week. This works incredibly well with something like lentils or quinoa that go with a wide variety of flavor profiles. This week I started with Quinoa w/ Sweet Potatoes, Spinach, & Garlic and then repurposed that into Burritos w/ Sweet Potato, Spinach, Quinoa, & Avocado Dip, Pasta w/ Sweet Potato, Spinach, Quinoa, & Fresh Mozzarella, and now nachos. I'm no stranger to adding anything to pasta. Although, it's tough to go wrong with the general concept of a starch and copious amounts of cheese.
Quinoa is a good base layer for a wide variety of dishes. It's flavorful, nutrient-dense, and incredibly simple to make. People like to talk a big game about things being "quick and easy" that you then end up having to throw the kitchen sink at. But all quinoa takes is the time to cut up produce and press cook on a rice cooker. The whole process takes about five minutes of preparation and 30-45 minutes of the rice cooker doing its thing. It's a great dish to start as you're running off to do other things. Rice cookers will keep warm after they stop cooking. So, they're great for anyone who has a tendency to wander away from the stove.
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Variations of Quinoa Nachos
There aren't many things that aren't good in nachos. Almost anything on top of tortilla chips and drowned in cheese is fun time. Nachos are also incredibly easy to toss together. Even in the oven, it takes less than fifteen minutes to cook.
I like to use up a lot of leftovers with quick and easy recipes like nachos or burritos. Quinoa has a slightly nutty taste and granular texture that pairs well with corn tortilla chips. You can also mix and match the flavor profile with other produce and seasonings.
These Quinoa Nachos consist of blue corn chips, cheddar cheese, avocado dip, and quinoa with spinach, garlic, tamari, rice vinegar, and a dash of cumin, coriander, cloves, smoked paprika, ginger, salt, and pepper.
Cook Quinoa w/ Sweet Potatoes, Spinach, & Garlic. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
I also topped this with Potluck Avocado Dip w/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Nachos
Preheat oven to 350 degrees Fahrenheit.
Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
Spread toppings evenly across the tortilla chips.This acts largely like refried beans would in a typical nacho recipe. You can either spread across each of the chips or just drop little dollops across the chips.
Sprinkle with cheese.
Bake for 15 minutes, or until the cheese melts and the chips begin to toast.
Serve
Once the nachos are done cooking, remove from the oven and top with avocado dip, hot sauce, and a dash of salt and pepper.
Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.
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