Quinoa Burrito Bowls

So... I've been hearing all this hype about "quinoa." After finally learning how to say it (keen-wah), I decided I better get on this bandwagon and learn to cook it. I went to buy some at Wal-Mart, and the cashier was asking me all these questions about it. I felt like kind of like an idiot when I didn't even really know what it was, so here are some quick fun facts about quinoa before we start:

• It is a species of goosefoot, which is a grain-like crop primarily grown for its edible seeds.
• It is classified as a "chenopod," which makes it closely related to species such as beets, spinach, and tumbleweeds.
• Nutritional value: high protein content (14%), and it is a complete protein (meaning it contains all nine of the amino acids necessary for our dietary needs). It is also a good source of dietary fiber, phosphorus, magnesium, iron, and calcium. Source

So, pretty much, quinoa is an amazing superfood. I feel good about that. And, turns out, it tastes pretty darn good.

Quinoa Burrito Bowls
1 cup quinoa
1 cube tomato bouillon with chicken flavor (you may find it in the store as "caldo de tomate")

Cook the quinoa as directed on the package, but add the bouillon to the water as the quinoa is boiling. This will give it an amazing flavor, similar to Mexican rice.Make sure to stir the quinoa as it is cooking, so it doesn't burn.

Toppings (serve these Hawaiian-haystack style):
Shredded chicken (as usual, I prefer rotisserie chicken - brown in a medium saucepan with a bit of olive oil)
Black beans (heat in a medium saucepan)
Lime juice
Corn
Cheddar or Jack Cheese
Shredded Lettuce
Greek yogurt
Diced tomatoes
Cilantro
Sliced avocados or guacamole
Hot sauce

I loaded all of this on my bowl, and it was AMAZING. I didn't even realize I was eating something totally healthy, which is the way I like it! This recipe yields about 4 servings.

This recipe was altered from the recipe found at The Shiksa In the Kitchen.

Black Bean & Avocado Salsa

This recipe is almost... embarrassingly easy. I get so many requests for the recipe, though, so I decided it would be a great addition to my blog.

You will need:
3 ripe avocados
1 red onion
3-4 tomatoes
juice of 4 limes
1 bunch of cilantro
4 ears of fresh corn (or 1 can of golden corn)
1 can black beans, rinsed
Fresh jalapeno or serrano pepper for an extra kick (optional)
Italian dressing seasoning packet
Salt & pepper to taste

Okay so the instructions are as follows... chop the tomatoes, onion, cilantro & avocado and put into a bowl. Add the corn, black beans, & lime juice. Use Italian dressing seasoning packet and salt and pepper to taste... and that's it! If you let it sit in the fridge for about an hour, it allows the flavor to come out better.


For this batch of salsa, I was especially lucky to be able to use mostly produce that was in season:

Delicious, red tomatoes


Fresh corn on the cob


Crisp red onion...


All locally grown!

And then there was the fresh cilantro, lime, and avocado from the grocery store... I guess everything can't be in season at once.







MOST. DELICIOUS. SALSA. EVER.

Turkey, Avocado, Tomato, Oh My!

Okay, so this post isn't so much a recipe as an idea.

Sometimes, when I'm trying to plan meals, I need ideas as much as recipes. So... here ya go.

Growing up, I never really liked sandwiches. I know, I know... I was weird. My mom would try to vary my sandwich selections - but I think my taste was always just too mature for the lowly ham-and-cheese sandwiches. In my later years, I have come to see the value of the sandwich. I love me a good PB&J with a tall glass of milk.

However, I still can't reconcile myself with a piece of ham slapped between two mayonnaised pieces of bread. So, I've found my own way to make sandwiches a little more glamorous, and we are all happy (that is, both the sandwiches and I).

My favorite sandwich, currently, is a turkey avocado sandwich. I realize that it's not super hard to put this together, and I'm pretty sure if you combine avocado, turkey, and tomato in any kind of manner between two slices of bread, it will be good. However, I am going to share my method, which I feel has been perfected in the making of many sandwiches.

What you will need:
2 slices of sourdough bread (I like the whole wheat kind)
1/2 tomato
1/2 avocado, mashed & salted
1/2 package (yes, that's a lot of meat) of thinly sliced turkey breast
mayonnaise (I like the olive oil kind... yum)
salt & pepper

Toast the two pieces of bread (I usually do this if I'm packing it up in the morning and taking it to class - otherwise it gets soggy). Spread the mayonnaise on both pieces of toast, and spread one side with the avocado. Then, on the avocado side, start stacking your sandwich with LOTS of turkey meat. I like my sandwiches super meaty. Then, thinly slice the tomato and place the slices on the other piece of bread. Salt and pepper the tomato, and put that baby together. I like to cut it in half, stick it in a tupperware container, and munch during my class. It really beats vending machine food.

Not only is it DELICIOUS, it is really pretty, too. And that's important. I even got complimented on my sandwich in my student development class yesterday, along with my boots.

Enjoy!