In less than three weeks I will be basking in the delicious sunshine of Isla Mujeres, MX, enjoying my 2 for 1 mojitos and huevos machaca for breakfast. I have always had a soft spot for what I thought was Mexican food and margaritas. After my first trip to Isla last year, I realized I had never really had Mexican food, but some relatively tasteless goop on a plate. Although we don't have great traditional Mexican food in Cleveland, we do have great modern takes on the cuisine at Momocho. I crave their cucumber margarita with chile lime salt regularly, and although I never seem to get over there as much as I would like, it's still one of my favorites.
I've waxed poetic about my love for quinoa on this blog several times already, but I'm always on the hunt for new ways to prepare it. About three years ago I got sucked into the vortex that is the Pioneer Woman Empire and found many quinoa recipes on her new recipe site, Tasty Kitchen. I can think of no better way to enjoy the farm fresh sweet corn, cilantro and cherry tomatoes than to make this dish. Even if you aren't a Pioneer Woman fan, you have to try this recipe. I almost think it's better than the "real" thing.
**Sorry for no pictures. I was under the weather yesterday and I just was too hungry to get the camera out!!
I've waxed poetic about my love for quinoa on this blog several times already, but I'm always on the hunt for new ways to prepare it. About three years ago I got sucked into the vortex that is the Pioneer Woman Empire and found many quinoa recipes on her new recipe site, Tasty Kitchen. I can think of no better way to enjoy the farm fresh sweet corn, cilantro and cherry tomatoes than to make this dish. Even if you aren't a Pioneer Woman fan, you have to try this recipe. I almost think it's better than the "real" thing.
**Sorry for no pictures. I was under the weather yesterday and I just was too hungry to get the camera out!!
Quinoa Taco Salad
***I always make extra of this as it makes great leftovers, with the flavors deepening over time. The recipe originally appeared on Tasty Kitchen and for once, I have made few alterations to it.
1 cup Quinoa
1 whole Red Onion, Chopped
3 cloves Garlic, Minced
½ cups Red Bell Pepper, chopped- I omitted all the peppers as I didn't have any on hand
½ cups Yellow Bell Pepper, Chopped
½ cups Green Bell Pepper, Chopped
1-2 C fresh corn, cut off the cob (Source: FFM)
1-½ teaspoon Cumin
½ teaspoons Oregano
1 teaspoon Chili Powder, Or More Depending On Heat Preference
1 dash Cayenne Pepper
15 ounces, weight Black Beans, Drained And Rinsed
¾ cups Diced Tomatoes, Fresh (Source: FFM)
2 whole Limes, Divided (or lemon juice if it's easier)
Salt And Pepper, to taste
8 ounces, weight Baby Spinach
1 cup Cilantro (Source: FFM)
⅓ cups Cheddar Or Feta Cheese, ** I used the raw milk Gouda cheese from this week's share (Source: Mayfield Creamery, FFM)
Cook the quinoa according to package instructions. I usually do this in the microwave- 5 minutes on high uncovered, 10-15 minutes on medium covered. Use a 1:2 ratio of quinoa to water. Let cool while you prepare the rest of the ingredients.
Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute for an additional 2 minutes.
Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in the quinoa. Season to taste with salt and pepper. Chill. I often skip the chilling process as I'm just too impatient!
Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.
***I always make extra of this as it makes great leftovers, with the flavors deepening over time. The recipe originally appeared on Tasty Kitchen and for once, I have made few alterations to it.
1 cup Quinoa
1 whole Red Onion, Chopped
3 cloves Garlic, Minced
½ cups Red Bell Pepper, chopped- I omitted all the peppers as I didn't have any on hand
½ cups Yellow Bell Pepper, Chopped
½ cups Green Bell Pepper, Chopped
1-2 C fresh corn, cut off the cob (Source: FFM)
1-½ teaspoon Cumin
½ teaspoons Oregano
1 teaspoon Chili Powder, Or More Depending On Heat Preference
1 dash Cayenne Pepper
15 ounces, weight Black Beans, Drained And Rinsed
¾ cups Diced Tomatoes, Fresh (Source: FFM)
2 whole Limes, Divided (or lemon juice if it's easier)
Salt And Pepper, to taste
8 ounces, weight Baby Spinach
1 cup Cilantro (Source: FFM)
⅓ cups Cheddar Or Feta Cheese, ** I used the raw milk Gouda cheese from this week's share (Source: Mayfield Creamery, FFM)
Cook the quinoa according to package instructions. I usually do this in the microwave- 5 minutes on high uncovered, 10-15 minutes on medium covered. Use a 1:2 ratio of quinoa to water. Let cool while you prepare the rest of the ingredients.
Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute for an additional 2 minutes.
Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in the quinoa. Season to taste with salt and pepper. Chill. I often skip the chilling process as I'm just too impatient!
Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.