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15 May 2015

Tex-Mex Quinoa




Funny story: when finding this recipe it was called "Mexican Quinoa." I was telling my friend Gerardo, who is Mexican, what I made. His response, "How is that Mexican?" So I respond with the ingredients that goes in it and in the most frank and funny way he goes, "Chika that does not sound Mexican ... maybe Tex-Mex." I stop and think. Although it was funny, my passion and my research interests involve a lot of multicultural competence and diversity -- and I thought "hmm ... that is right!" And so I renamed it, Tex-Mex Quinoa ... after all food blogging could use a little reality check, right?

I have been seeing a lot of "quinoa" recipes floating around. And I kept thinking, what is this qunioa I keep seeing. Seemed a little organic hippie like to me -- but I am always for becoming a little more hippie. Plus people were always raving about how healthy it was and I could do a little more healthy too. Well I found a recipe using quinoa that sounded yummy and looked easy enough -- so why not try it? And I am glad I did!

I did not do a Favorite Recipes of 2014 because, well, I did not post very much. I was a very bad food blogger. But I know for sure that this recipe is going to be on my Favorite Recipes of 2015. I LOVED this recipe. This dish is filling, spicy and delicious. But don't worry if you do not like spicy -- you can make it less spicy! What more could you want? So now I am on a quinoa kick -- looking for yummy and creative ways or using quinoa. 






TEX-MEX QUINOA

INGREDIENTS

1 tbsp. olive oil
1 tbsp. minced garlic
1 (4 oz.) can of diced jalapenos
1 pound of ground meat (I used turkey)

2 (10 oz) cans of enchilada sauce
1 c. quinoa
1 (15 oz.) can of black beans
1 (14.5 oz) can of fire-roasted diced tomatoes
1 c. of corn kernels  
1 packet of taco seasoning
1 avocado, sliced

Garnish: lime, cilantro

DIRECTIONS

In a large skillet heat olive oil over medium heat. Saute garlic and jalapenos until fragrant. Add in ground meat and cook through and browned. Discard any remaining liquid. Stir in enchilada sauce,  quinoa, black beans, diced tomatoes, and corn. Reduce heat and simmer until quinoa is cooked. Fold in taco seasoning 1 tbsp. at a time until desired taste is reached. Top with avocado slices. Garnish as desired.

Enjoy,

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