Quinoa Nachos Supreme

Quinoa Nachos Supreme is the ultimate party dish, a filling meal, or simply the best way to enjoy a snack with a healthy twist. With layers of crispy chips, flavorful quinoa, beans, veggies, and topped with homemade cheese sauce and sour cream, this nacho recipe has it all.

The best part? It’s completely plant-based, so everyone can enjoy these nachos!

Why You’ll Love Quinoa Nachos Supreme

  • Packed with Protein: The combination of quinoa and black beans makes for a high-protein meal or snack.
  • Healthy & Flavorful: Each bite has a perfect blend of creamy cheese sauce, spicy quinoa, and crunchy veggies.
  • Easy to Customize: Pile on your favorite nacho toppings—jalapeños, avocado, olives, or whatever you love.
  • Great for Sharing: Perfect for game nights, parties, or casual gatherings.

What You Need to Make Quinoa Nachos Supreme

For the Cheese Sauce

  • Cashews: 1½ cups, soaked overnight or boiled for 10 minutes, then drained.
  • Water: 1½ cups for blending.
  • Lemon Juice: Juice of 1 lemon for tang.
  • White Miso Paste: 1 tablespoon to add umami flavor.
  • Tomato Paste: 1 tablespoon for a rich, cheesy color.
  • Nutritional Yeast: ¼ cup to bring cheesy flavor.
  • Onion Powder & Salt: 1 teaspoon of onion powder and salt to taste.

For the Sour Cream

  • Cashews: 1 cup, soaked overnight or boiled for 10 minutes, then drained.
  • Water: ½ cup for blending.
  • Lemon Juice & Apple Cider Vinegar: Juice of 1 lemon and 2 teaspoons of apple cider vinegar for tang.
  • Sea Salt: ¼ teaspoon for taste.

For the Nachos

  • Salsa: ½ cup to cook the quinoa.
  • Quinoa: ¼ cup uncooked.
  • Water: ¼ cup for cooking quinoa.
  • Soy Sauce or Tamari: 1 teaspoon to enhance flavor.
  • Chili Powder: ½ teaspoon for a spicy kick.
  • Tortilla Chips: Base layer for the nachos.
  • Black Beans: ¾ cup canned, rinsed, and drained.
  • Cheese Sauce: ½ cup (nacho variation) or store-bought vegan cheddar shreds.
  • Tomato & Purple Cabbage: ½ cup each, chopped and shredded.
  • Sour Cream: ¼ cup or store-bought vegan sour cream.
  • Scallions: 2, chopped for garnish.

How to Make Quinoa Nachos Supreme

Step 1: Prepare the Cheese Sauce

  1. Blend cashews, water, lemon juice, miso paste, tomato paste, nutritional yeast, onion powder, and salt until smooth. Set aside.

Step 2: Prepare the Sour Cream

  1. Blend cashews, water, lemon juice, apple cider vinegar, and sea salt until smooth. Set aside.

Step 3: Cook the Quinoa

  1. In a saucepan, combine salsa, quinoa, water, soy sauce, and chili powder. Cover and bring to a boil over medium-high heat.
  2. Reduce to a simmer, cover, and cook for 15 minutes until all water is absorbed. Let stand for 5 minutes, then fluff with a fork.

Step 4: Assemble the Nachos

  1. On a large platter, layer tortilla chips, then add black beans, quinoa, and cheese sauce (or vegan cheese shreds). Sprinkle tomato and cabbage on top.
  2. Repeat with another layer of chips, beans, quinoa, cheese, tomato, and cabbage.
  3. Drizzle the sour cream over the top and garnish with chopped scallions.

Tips for Perfect Nachos

  • Store-Bought Cheese Option: If using store-bought vegan cheese shreds, add them after baking for a few minutes to melt the cheese.
  • Add More Toppings: Feel free to add other favorite nacho toppings like avocado, jalapeños, olives, or cilantro for an extra burst of flavor.

Frequently Asked Questions

Can I use a different type of bean?

Absolutely! Pinto beans, kidney beans, or even chickpeas can be used in place of black beans.

What if I don’t have quinoa?

You can substitute quinoa with rice, couscous, or any other grain you prefer.

Can I make this dish gluten-free?

Yes! Just make sure to use gluten-free tamari in place of soy sauce and gluten-free tortilla chips.

Quinoa Nachos Supreme

Quinoa Nachos Supreme is the ultimate party dish, a filling meal, or simply the best way to enjoy a snack with a healthy twist. With layers of crispy chips, flavorful quinoa, beans, veggies, and topped with homemade cheese sauce and sour cream, this nacho recipe has it all.

Ingredients
  

For the cheese sauce:

  • cups cashews soaked overnight or boiled for 10 minutes, and drained
  • cups water
  • Juice of 1 lemon
  • 1 tablespoon white miso paste
  • 1 tablespoon tomato paste
  • ¼ cup nutritional yeast
  • teaspoon onion powder
  • 1 teaspoon salt

For the sour cream:

  • 1 cup raw cashews soaked overnight or boiled in water for 10 minutes, then drained
  • ½ cup water
  • Juice of 1 lemon
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon sea salt

For the nachos:

  • ½ cup salsa
  • ¼ cup uncooked quinoa
  • ¼ cup water
  • 1 teaspoon soy sauce or tamari
  • ½ teaspoon chili powder
  • Tortilla chips
  • ¾ cup canned black beans rinsed and drained
  • ½ cup Easy Cheese Sauce–Nacho variation or store-bought vegan cheddar shreds
  • ½ cup seeded and chopped tomato
  • ½ cup shredded purple cabbage
  • ¼ cup Sour Cream or store-bought vegan sour cream
  • 2 scallions chopped

Instructions
 

  • In a saucepot, combine the salsa, quinoa, water, soy sauce, and chili powder. Cover and bring to a boil over medium-high heat. Reduce to a simmer and cook, covered, for 15 minutes, or until all the water is absorbed. Remove from the heat and let stand for 5 minutes, then fluff with a fork.
  • On a large platter build your nachos starting with a layer of tortilla chips, then beans, quinoa, cheese sauce (see Tip if using store-bought cheese shreds), tomato, and cabbage. Add another layer of chips, beans, quinoa, cheese, tomato, and cabbage. Finish off the nachos by drizzling the sour cream over the top and sprinkling with the scallions.
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These Quinoa Nachos Supreme are flavorful, filling, and a healthy twist on the traditional nachos. With homemade cheese sauce and sour cream, plus a spicy quinoa layer, this dish is sure to be a hit for any gathering or meal. Enjoy the perfect combination of crunchy, creamy, and savory goodness in every bite!

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