Mexican Quinoa with Black Beans & Avocado

6 Jul

For dinner yesterday I decided to try a recipe I had found on another blog,  Daily Garnish.  For awhile now Karl and I have been trying to cut down on the amount of meat that we eat to try and eat a larger variety of foods such as beans, healthy grains, and more vegetables.   I don’t know that either of us are capable of making the full-on plunge, but we have made great strides in trying to cut back some.  For instance, for lunches we now take salads topped with chickpeas to work instead of a turkey sandwich.  Changing our diet has also made us expand our horizons a little.  One of the new foods we have tried and really liked is quinoa.  Its a little round grain that has a little tail kind of thing that pops out when you cook it.  We’d heard about it a lot, but until about a month ago we’d never made the effort to try it.   Its got a lot more texture to it and fills you up a lot better than just plain brown rice and you can season it however you want just like rice.  If you’ve never tried it before I would definitely recommend it – its a great way to introduce some variety into your diet!

This recipe piqued my interest because it is something different from the usual black beans and rice (I think we’ve eaten that a few too many times now).  The other really great thing is that it cooks up so fast – the only thing you really have to wait on is the quinoa!  We literally walked in the door at 5:30 and were eating before 6pm.  I modified the recipe a little to fit our tastes; feel free to do the same!

Mexican Quinoa with Black Beans and Avocado

Ingredients:

  • 1 cup dry quinoa
  • 1 large white onion
  • 1 can black beans, drained and rinsed
  • 1 pint cherry or grape tomatoes, halved
  • 2 small avocados, peeled and diced
  • lime juice
  • spices such as black pepper, cumin, garlic and/or salt to taste

Instructions:

  • Prepare quinoa as instructed on box.  Season to your tastes – I add some cumin, garlic powder, black pepper, and salt.
  • At the same time, dice onions and cook them over medium heat until lightly browned
  • After the quinoa has finished cooking, add it along with the black beans to the pan with the onions.  Stir to combine and heat through.
  • Add 2 tbsp. lime juice and reduce heat to low.
  • Stir in tomato and avocado and leave over heat until they are just heated and season again as necessary.
  • Top with some chopped cilantro and enjoy!

YUM! Hope you enjoy it as much as we did!

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4 Responses to “Mexican Quinoa with Black Beans & Avocado”

  1. Emily July 7, 2011 at 12:26 am #

    That sounds really good!! Lovin your new blog! Missed u guys at our “4th” party, that is so great that u got to see the fireworks in DC!

  2. Foody1&2 September 1, 2011 at 10:26 pm #

    Got the onion in the quinoa going…. a little skeptical about this hippy grain.

  3. Foody1&2 September 1, 2011 at 10:49 pm #

    We did it!! Looks good! We’ll let you know how it tastes!
    – Travis and Lauren

Trackbacks/Pingbacks

  1. How has it been so long? « The Red Headed Chef - September 3, 2011

    […] I stayed home to do laundry and get ready for the next week of work.  One night I made them my Mexican quinoa dish and one morning we made them breakfast. Karl is definitely the breakfast […]

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