Eating healthier has become something that I have been wanting to implement into my diet more. Quinoa is a low carb and gluten-free seed that is a great substitute for rice and other grains in recipes. Because of quinoa's distinct taste, I decided to add some southwestern ingredients to give it some vibrant color and taste. I served the tri-colored quinoa with my homemade guacamole, my cilantro and lemon infused chicken, and some light sour cream to top this yummy dish off.
A sprinkle of lime adds a zesty flavor that goes great with the quinoa and vegetables!
Along with my homemade guacamole, I added some light sour cream for more added flavor and textures!
If you're wanting a healthier lifestyle when it comes to your diet, baby steps are very important to getting there. It may be challenging at first but once you introduce yourself to new and healthy foods, it becomes easier and easier each time. This was my first time trying quinoa and I was so happy I took that leap! It has a distinct flavor, but once you add different spices and ingredients it becomes a beautiful and delicious dish!
Eating healthy doesn't always have to seem miserable! You can mix it into your normal foods that you like and add flavors you like to enhance the dish! Branch out and experience with things like quinoa for healthier eating that still let you enjoy food!
Prep Time: 10 minutes Serves: 4 People
Cook Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS
1 1/2 cups Tri-colored Quinoa
2 cups Water
8 oz. Canned Diced Tomatoes
8 oz. Canned Black Beans, drained
8 oz. Canned Corn, drained
1 Tbsp. Lime Juice
1/2 tsp. Chili Powder
1/2 tsp. Salt
1/2 tsp. Paprika
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/4 tsp. Black Pepper
1/4 tsp. Cayenne Pepper
2 Tbsp. Fresh Cilantro, chopped
1/4 cup Mild Red Salsa
Guacamole, my recipe is linked below
Light Sour Cream
Lime Wedges
INSTRUCTIONS:
In a medium pot, add the quinoa, water, and tomatoes and cook over medium-high heat. Bring to a boil and then reduce to a simmer and allow to continue cooking for about 15 minutes. There should be no more water left over in the pot.
Continue to cook on low and add in the black beans, corn, lime juice, chili powder, salt, paprika, onion powder, garlic powder, black pepper, cayenne pepper, and fresh cilantro. Stir and cook for another 5 minutes, until flavors are released.
Stir in the salsa. Mix until evenly combined.
Serve warm and top with guacamole, sour cream, and a sprinkle of lime juice.
Enjoy!
*For added protein, use my cilantro and lemon infused chicken recipe to top off the quinoa bowl. It's a must in my opinion!* https://aminahy017.wixsite.com/born-a-petite/menu/cilantro-and-lemon-infused-chicken-and-caramelized-plantains
Link to the guacamole recipe!
https://aminahy017.wixsite.com/born-a-petite/menu/cheesy-chicken-oven-baked-taquitos
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