Pinon Green Chile Cheese Quinoa Basil Casserole • I am New Mexico

Pinon Green Chile Cheese Quinoa Basil Casserole

Spark People

Spark People

YIELD: 6 Servings


  • 2/3 cup pine nuts
  • 4 tsps salad oil
  • 1 cup quinoa
  • 2 tbsps tomatoes (coarsely chopped dried)
  • 1 1/2 cups vegetable broth
  • 1/2 cup green onions (chopped)
  • 1 tbsp fresh basil leaves (chopped)
  • 1 tbsp fresh cilantro (chopped, *optional)
  • 2 1/2 tsps balsamic vinegar
  • salt
  • 1 cup New Mexico green chile (whole)
  • 1 cup jack cheese (shredded, with chilies 4 oz)


  1. In a 4- to 5-quart pan over medium-high heat, stir pine nuts in 1 teaspoon oil until lightly toasted, about 4 minutes. Pour into a bowl. Pour 1 tablespoon oil into pan and add quinoa. Stir over medium-high heat until quinoa smells toasted, about 3 minutes. Add tomatoes and broth; bring to a boil over high heat. Cover, reduce heat, and simmer, stirring occasionally, until quinoa is tender, about 10 minutes. Remove from heat and stir in pine nuts, green onions, basil, and cilantro; season with vinegar and salt. Cover and let stand. Split chile open lengthwise; discard seeds. Arrange half the chile in a 2-quart casserole (8 by 12 in.). Scrape quinoa mixture over chilies; spread level. Cover with remaining chile; sprinkle with cheese Bake in a 375° oven until casserole is hot in the center and cheese is melted, about 20 minutes. Cut into portions and scoop out with a spoon. Add salt to taste.

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