Quinoa Nachos (Vegan)

• What You Need:
• For the quinoa mixture:
• 1/4 cup safflower or vegetable oil
• 1/2 cup onion, diced
• 3 garlic cloves, minced
• 2 tablespoons dry sage
• 1 tablespoon dry thyme
• 1 teaspoon oregano leaves
• 1 teaspoon dry red pepper flakes
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 cups cooked quinoa
• 2 tablespoons soy sauce
• 2 tablespoons vegan Worcestershire
• Salt, to taste
• For the cheese sauce:
• 2 tablespoons vegan margarine
• 2 tablespoons flour
• 2 cups soymilk
• 2-1/2 cups Daiya cheddar cheese shreds
• 1/2 cup nutritional yeast
• For the nachos:
• 1 bag tortilla chips of choice
• Quiona mixture
• Cheese sauce
• 2 to 3 scallions, chopped
• 1 4-ounce can black olives, sliced
• 1 jar chunky salsa

1. What You Do:
2. 1. For the quinoa mixture, in a large skillet over medium-high heat, heat oil until hot. Add onion, garlic, sage, thyme, oregano, peppers, chili powder, and cumin and mix well. Saute for 3 to 5 minutes.
3. 2. Add quinoa, soy sauce, and Worcestershire and mix well. Reduce heat to medium-low and cook for 5 to 7 minutes. Add salt to taste.
4. 3. For the cheese sauce, in a medium saucepot over medium-high heat, melt margarine. Add flour and whisk together. Reduce heat to medium and brown mixture for 1 to 2 minutes.
5. Whisk in soymilk. Once soymilk comes to a boil, stir in cheese and nutritional yeast and stir constantly. Once cheese is melted, remove from heat and set aside.
6. 4. To assemble the nachos, make a bed of torilla chips, cover with warm quinoa filling, and top with cheese sauce, scallions, olives, and salsa. Serve hot.

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Taken from www.epicurious.com/recipes/member/views/quinoa-nachos-vegan-50172086 (may not work)