Quinoa con Queso

Quinoa served with sauce of fresh tomatoes, onions, garlic, and queso fresco, or fresh farmer's cheese.

Photography Credit: Elise Bauer

One of my favorite foods is quinoa (pronounced KEEN-wah), a grain-like seed native of South America. It’s a lot like couscous, but nuttier in flavor, and smoother on the tongue. It’s also high in protein and completely gluten-free. You can make a pilaf with it, or use it for stuffing, or just eat it plain. I recently stumbled upon a recipe for quinoa with queso fresco in this book, and then found many other variations online. As I played around and experimented with this recipe I had two revelations. The first is that quinoa tastes great with milk poured over it. The second is quinoa tastes great with cheese (queso).

Who knew?

If you’ve never had quinoa, I urge you to try it. It’s incredibly easy to make. If you like quinoa, but have never had it with milk or cheese, trust me, this is good. Here we are using queso fresco, a Mexican fresh farmers cheese, but you could also use Cotija, feta, or mozzarella. You can keep it simple with tomatoes, onions, garlic, and cheese, or dress it up with zucchini, roasted chiles, or potatoes.

Quinoa con Queso Recipe

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: Serves 3-4.

If you want, you can add more vegetables up front to this dish, for example, sauté some chopped zucchini along with the onions. And/or serve with new potatoes, either chopped and mixed in (cooked of course), or served alongside.


  • 1 cup quinoa, well rinsed
  • 2 cups water
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 cup chopped onions
  • 1 teaspoon minced garlic
  • 1 large fresh tomato, cored, chopped (about 1 1/4 cups)
  • 1 roasted, peeled, seeded, and chopped large green chile, either Anaheim or Poblano (optional)*
  • 2 teaspoons tomato paste
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 teaspoon of dried oregano (or 1/2 teaspoon fresh, finely chopped)
  • 1/4 pound (4 ounces) fresh farmer's cheese, or queso fresco, cut into small cubes
  • 1 cup milk
  • Fresh basil, cilantro, or chives for garnish (optional)

*See How to roast chile peppers over a gas flame.


1 Put 1 cup quinoa and 2 cups of water into a medium sized pot and bring to a boil. Reduce to a low simmer, cover and cook for 10 minutes. Remove from heat and let sit for 10 minutes.

2 While the quinoa is cooking, prepare the sauce. Heat olive oil and butter in a medium skillet on medium heat. Add the onions and cook for a couple minutes. Add the garlic, cook for a minute more. Add the chopped tomato, about 1/2 teaspoon Kosher salt, dried oregano, and tomato paste. Add chopped green chiles (cooked) if using. Sprinkle with freshly ground black pepper. Stir until well combined. Let cook until the tomatoes have cooked through and the sauce has cooked down a bit. Then stir in the cheese. Taste and add more salt or pepper if needed.

3 Stir 1 cup of milk into the now cooked quinoa. Serve the quinoa in bowls and top with sauce. Garnish with chopped basil, parsley, cilantro, or chives.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Quinoa con Queso on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

The same dish but with a roasted and diced poblano chile in the sauce.

Showing 4 of 25 Comments

  • jennifer

    When i read that this supercereal was form the Inkas in the highlands of Peru i tried it in this recipe and now I am a very big fan, Thank you!!!

  • Jimena Aliaga

    I had to do a double take when I read “Quinoa con Queso” because I never expected to see a dish whose main ingredient is a native crop of my country (Peru – South America) here. Even more surprising was to see the exact combination we use here (Quinoa + cheese).

    Quinua (as we call it) is a crop that has been around since long before the Inka Empire. It is a very traditional in my country and is prepared frequently, especially in the Andes region (Highlands).

    I’m just glad to see it here and know that people around the world get to taste a little bit of my country.

    I’ll cook this version soon and see how it goes. Thank you for the recipe!

  • eileen

    In this last year we too have become obsessed with quinoa. I love it with goat cheese, olives, baby tomatoes, celery, a small amount of any nuts, few tablespoons of evoo and parsley. I also add a can of chickpeas from time to time to up the protein. Its a standard for us now. Lately I have been cutting the cheese to reduce calories, but the cheese is a great taste addition. It may seem a little more expensive than other grains or legumes(3.50 lb bulk at wf,) but a cup and a half of quinoa with the additions can easily serve six as a side or four for the main part of a meal. So its actually pretty economical for the nutritional value.

  • teelaehn

    This made a great weeknight meal. I like to cook vegetarian a few times a week, and quinoa is high in protein and minerals. I added a chopped green bell pepper (sauteed it with the onion), and substituted a minced chipotle pepper for a roasted green pepper since that’s what I had on hand. Can’t wait to make it again and experiment with more veggies!

  • Alison

    My daughter and I love to eat quinoa for breakfast topped with butter, brown sugar and milk. Yummm. Thanks for the great recipes!!

View More Comments / Leave a Comment
Quinoa con QuesoQuinoa con Queso