July 20, 2015

Mexican Quinoa

The summer heat and humidity are no joke. I thought the summers would be less intense in New Jersey than what I had been use to in Richmond... but it didn't dawn on me that being only 45 minutes from the ocean would equal the same humidity. To beat the heat, we've been eating more salads lately (and ice cream!) and in an effort to add variety, I made this dish. It can be easily adapted to whichever ingredients you prefer and/or have on hand. It also makes a great lunch or dinner, side or entrée!

Recipe adapted from Fitness Food Diva.

  • 1 cup Quinoa (I used Trader Joe's tri-colored)
  • Taco seasoning blend*
  • 1 can Black Beans, drained
  • Tomato, chopped,
  • Bell pepper, chopped
  • Avocado, diced
  • Freshly grated cheese (to top)
  • Salsa (to top)
  • Sour Cream / Plain Greek Yogurt (to top)
*My Homemade Taco Seasoning Blend (found here)
  • Chili powder, a few taps
  • Paprika, a few taps
  • Garlic powder, a few taps
  • Cumin, a few taps
  • Salt and pepper, to taste
  1. Rinse quinoa (I've found setting it in a coffee filter in a small colander works great!) then cook according to package directions.
  2. Once quinoa is cooked, add the taco seasoning blend and gently stir in beans.
  3. Transfer the contents into a serving bowl and add your toppings- tomato, bell pepper, avocado, cheese, salsa and sour cream. Enjoy! :)

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