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:
- 1½ cups cashews soaked overnight or boiled for 10 minutes, and drained
- 1½ 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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