Because quinoa is rich in protein, I like to subsititute it for brown rice on occasion. My kids seem to like it better than rice, and I'm all for having them eat more healthy food! This is a great summer dinner and the kids can add what they like.
1 cup quinoa
1/2 tablespoon chicken stock or 2 cubes chicken bouillon (use vegetable stock or Better than Bouillon for vegan version)
2 cups water
1 teaspoon minced garlic or 2 cloves garlic, minced
1/2 onion, minced
2 teaspoons cumin
1 teaspoon chile powder
Combine all ingredients in a medium pan, bring to a boil, reduce heat at simmer for 20 minutes or until quinoa has absorbed water. Fluff with a fork.
1 can black beans, rinsed and drained
1 teaspoon minced garlic or 2 cloves garlic, minced
1/2 onion, minced
1/2 red pepper, minced
1 teaspoons cumin
1 teaspoon chile powder
1 large avacado, diced
Shredded cheese, if desired
Tortilla chips
Homemade salsa (see below)
Combine all ingredients, except for avacado and cheese in a medium pan and simmer on low for 20 minutes.
Homemade Salsa
1 28 oz. can whole or diced tomatoes
1 large onion, diced
1 small serrano chile pepper, diced and seeds removed, unless you like it spicy! (Be careful, the juice will sting if you have a cut!)
1 bunch cilantro
1 tablesoon lemon juice
dash salt to taste
Combine all ingredients in a blender and pulse until desired consistency.
Layer tortilla chips, quinoa, blackbeans, salsa, avacado and cheese, if desired in a bowl. I love how light and tasty this dish turns out!
