Addicted to Avocado

standard February 26, 2012 1 response

And I’m back. With another post about Mexican food. And another recipe. I just cannot help myself.  It’s cheap, easy, nutritious, and delicious.

I love this recipe. It’s full of complete proteins, complex carbs, and healthy fats. The quinoa veggie salad can also be enjoyed on its own, with salsa and tortilla chips to scoop up the protein-rich goodness.

Quinoa Salad Tacos
Serves 4-6

Print-Friendly Recipe

Ingredients:

  • 1/4 c quinoa
  • 1 c pinto beans (or kidney or black beans)
  • 1/2 onion, diced
  • 1/2 c frozen corn
  • 3 baby portobello mushrooms, diced
  • Juice of 1 lime
  • 1 small avocado
  • 1 tsp cumin
  • 2 tsp cilantro, divided
  • salt, to taste
  • salsa
  • Mmmm sauce (optional)*
  • 8 spelt tortillas (or tortillas of choice)

Steps:

  1. Rinse quinoa thoroughly. Add to saucepan with 1 c water. Bring to a boil, reduce head and cover. Simmer for 15 minutes, remove from heat, and let sit, covered until ready to serve.
  2. Heat skillet with 1 T oil. Saute onion until soft. Add mushrooms, cumin, and 1 tsp cilantro. Cook for 5 – 10 min, until mushrooms are softened.
  3. Add frozen corn and beans. Stir to combine, and let heat through for another 5 minutes.
  4. Mash avocado with remaining 1 tsp cilantro and salt to taste.
  5. Fluff quinoa with a fork and transfer to serving bowl. Add lime juice and bean/veggie mixture and stir to combine.
  6. Spread a tortilla with 1 T mmm sauce. Top with 1/3 c quinoa mixture, salsa, and avocado. Roll up tortilla and enjoy!

*Side note: Mmmm sauce is the best stuff ever. I swap chili powder or Penzey’s Arizona seasoning for the curry powder when I make it. It’s amazing on everything.  Make a double batch and freeze a jar. Otherwise, you’ll be making it all the time. It’s that good.

 

Friday Night Bake Night

standard February 19, 2010 2 responses

Friday evenings have turned into grocery shopping night, when possible. Since I decided that next week’s meals will be planned from all the leftover items in the fridge instead of buying food to fit the meals, it was a quick trip. I made sure to get some rolled oats so I could have a baking fest this weekend.

On the To-Bake List:

  • Dinner 1st: Spaghetti with Roasted Tomato Sauce and Quinoa-Goat Cheese Meatballs; recipe from Clean Eating, January 2010. I did not expect ground beef to mix well with flaxseed, quinoa, and goat cheese, but these were delicious! Especially with the roasted tomato sauce.

Spaghetti with Quinoa-Goat Cheese Meatballs

  • Oatmeal – I made a batch of mix a couple weeks ago, and it’s already  gone. Delicious!
  • Granola – Attempt #1 was not too good. Attempt #2 is cooling now and looks and smells much better than the 1st try! I did a lot of research on granola recipes, and the best one was straight out of the classic Better Homes and Gardens cookbook. I modified the recipe a little to combine it with another one I had found online. Most granola recipes require brown sugar and vegetable oil and since those are not eligible ingredients in my food, I needed to find a suitable substitute. I used pure maple syrup and extra virgin olive oil – apparently as long as there is a sugar component and a fat component, you can use whatever you want. Who knew?

Maple-Almond Granola

  • Muesli

Muesli with Cranberries and Walnuts

  • Apple Drop Biscuits for Saturday morning breakfast
  • Black Bean Brownies for Girls Night on Saturday
  • Oatmeal-Cherry Cookies for Bible Study on Monday

Goodness! It might be a bit much to do all this at once, but the ingredients for oatmeal, muesli, and granola are all so similar it went pretty quickly. And now we’ll have hot and cold breakfasts ready for the next month.

Now I get to sit and find recipes for next week’s dinners that will use up the leeks, parsnips, turnips, and mushrooms sitting in my fridge. I’m excited for the challenge. Any suggestions for meals to use up these veggies?