Fun fact: I can get B to eat just about anything if it's southwestern flavored, even vegetarian meals. The man loves his Mexican food.
We have this giant bag of red quinoa we used for this recipe, so I'm trying to find other uses for it so that we don't have to make the exact same thing over and over. In looking, I found this recipe and this one, and both of them looked like something B would gobble up. They were immediately placed on next week's dinner rotation.
...and there they'll stay, in the form of this combined recipe. If you want to make quinoa taste, well, NOT like quinoa, I highly recommend you give this recipe a go. It's almost like a southwestern chili, except without the ground beef. You could add kidney beans to it to give it even more fiber and bulk. And we will definitely be adding more spice next time. We tossed in a few dashes of Texas Pete, but that wasn't enough for our spice-loving selves.
This recipe made six meals (two for dinner, plus four more for lunches), so it's really inexpensive and great for a crowd. It's a great, filling, hearty recipe that's surprisingly healthy and even more surprisingly tasty. Have a margarita with it at your own discretion. Ole!
Southwestern red quinoa bowls
1 cup red quinoa
1 can black beans, rinsed well
1 cup corn, rinsed well
1 red bell pepper, diced
1/2 cup green onions, diced
1/4 cup fresh lime juice
1 teaspoon Trader Joe's South African smoke seasoning
1 teaspoon ground cumin
1/2 teaspoon chili powder (ancho if you have it - we don't)
1/4 cup extra virgin olive oil
1/2 cup fresh cilantro, chopped
1 avocado, diced
Cook quinoa according to package directions.
Meanwhile, saute black beans, corn, and red pepper until warm. Mix in a bowl with green onions, lime juice, seasonings, and olive oil.
Once quinoa is cooked, mix with veggie mixture. Top with cilantro and avocado.