Mexican Quinoa

image2-1Dear Readers,

I hope that you are having a lovely Thursday. The last few days have been busy ones and I find that sometimes, especially when I am tired or hungry, I have a hard time being positive. When that happens, I usually call my sister, or eat some dark chocolate, or pause and take a breath and think of something that I am grateful for. I came across this article yesterday that has some great tips on how to let go of negative thoughts: http://camillestyles.com/wellness/life-lessons/how-to-let-things-go/?slide=12

Please share what you do when you are feeling this way – having a toolbox of strategies always helps!

This meal was an invention when I was trying to clean out the fridge and make a well-balanced meal. Everyone liked it so much that it become a staple in our house – we often have it once every couple of weeks for dinner. It also makes great leftovers. Because of the base ingredients, it is also high in protein and gluten free. You can easily leave out the cottage cheese to make it dairy free as well.

Mexican Quinoa

Ingredients:

1 cup quinoa, soaked for ten minutes and rinsed 2-3 times

1 cube vegetable bouillon or 1 cup vegetable broth

Finely chopped vegetables (I usually use red pepper, zucchini, and frozen corn)

1 cup cottage cheese – full fat preferred

Taco seasoning (optional, can also use cumin alone)

1 can of black beans

1-2 Tablespoons olive oil

Toppings: chopped cilantro, chopped green onions, sour cream, chopped avocado

Instructions:

  1. Cook the quinoa with one cup broth (or boullion and 1 cup water)and an additional 1/4 cup water. Heat until the water is boiling, then turn down to minimum and cook, covered, until the liquid has absorbed (about 10 minutes). I find that the 1:1 and 1/4 ratio makes for quinoa that is a bit al dente so it holds up well when mixing with other things.
  2. Heat oil in a cast iron pan, once hot, saute the veggies until softened – about 7-10 minutes. Season with salt and cumin or taco seasoning (if using).
  3. Mix the black beans (drained) into the veggie mixture and cook until warmed through – another 5 minutes.
  4. Add in the cottage cheese and stir until incorporated.
  5. Now mix the quinoa into the veggie mixture until well mixed.
  6. Serve warm or at room temperature with desired toppings. Our family usually does sour cream and cilantro.
  7. Enjoy!

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