Southwestern twist on the standard quinoa. Keeps you full, and can even stand in as the main course, if you were feeling like taking a walk on the vegetarian side.
Down South Quinoa
Ingredients:
Heat 1 tbsp. Olive oil in medium stock pot. Cook onions until soft and translucent. Add quinoa and mix, continuing to stir for 2 minutes.
Add broth, bring to a boil. Lower to simmer, cover and cook for 15 to 20 minutes, until all liquid is absorbed. Let cool in fridge.
Mix with other tbsp. Olive oil, avocado, tomato, and corn. Add salt and pepper to taste. Serve cold.
Down South Quinoa
Ingredients:
- 1 cup quinoa, saoked in water for 1 hour, then drained
- 1 medium onion, chopped
- 2 cups chicken broth
- 1 avocado, diced
- 1 tomato, diced
- 1 cup corn kernels
- 2 tbsp. Olive oil, divided
Heat 1 tbsp. Olive oil in medium stock pot. Cook onions until soft and translucent. Add quinoa and mix, continuing to stir for 2 minutes.
Add broth, bring to a boil. Lower to simmer, cover and cook for 15 to 20 minutes, until all liquid is absorbed. Let cool in fridge.
Mix with other tbsp. Olive oil, avocado, tomato, and corn. Add salt and pepper to taste. Serve cold.
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