I made a big batch of southwestern style Quinoa to last me a whole week :) !! While plain Quinoa is amazing by itself in sweet and savory dishes, this southwestern version totally blows it out of the ball park!
Prep Time: 20 min
- 1 cup Quinoa
- 1 cup mild Salsa
- 2 Portabello mushrooms, Sliced
- 1/2 cup Snow Peas
- 2 tbsp Taco Seasoning
- 2 Whole wheat tortillas
Rinse quinoa and prepare as I've described previously (How to Prepare Quinoa). To make 'Southwestern' style quinoa, a version similar to Spanish rice served in Mexican restaurants across the country, I simply added fresh homemade salsa while preparing quinoa. In order to ensure that I could add Salsa without overwhelming my quinoa with liquid, I used a large mesh strainer to drain all of the liquid from the salsa into a measuring cup. Then, I made up the volume I needed with tap water. I mixed the Salsa solids with the dry quinoa and added the measured amount of liquid to cook the quinoa. Once done, fluff with a fork for the best consistency.
Separately, line a skillet with water and add taco seasoning. Once mixed, add the snow peas and cook for a few minutes and then add the sliced mushrooms. Toss well and cook for a couple more minutes until done. Wrap tortillas in aluminum foil and warm in an oven set to 350F (takes 4-5 minutes).
Prepare Tacos by layering quinoa and veggies. I didn't have any fresh greens today, but a nice layer of baby spinach would definitely add a nice crunch to it as well. Overall a yummy no-added-fat dinner that was ready in 15-20 minutes.
* For a mild Salsa combine the following in a food processor.
- 2 large or extra-large fresh Tomatoes
- 2 Green Onions/Scallions
- 1/4 cup fresh Cilantro leaves
- 1 clove of Garlic
- 1/4 Jalapeño (deseeded)
- Juice of 1 lime
- Salt, to taste