I used to be a quinoa skeptic.
I thought quinoa was a bland excuse for a rice substitute. Sure it was packed with nutrients, but I just couldn't get over the taste.
That was until I had Suzie's quinoa. It was full of complex flavor, worthy of substituting for rice. I had to know her secret.
She used the same method to prepare quinoa as she did risotto. Toasting the grains, adding sautéed onions, replacing water with chicken stock all add layers to the flavor.
That was the beginning of my quinoa journey.
I started trying more and more quinoa recipes, and actually enjoyed them. The real turning point, however, was the discovery of Mexican quinoa.
It's basically a meatless, healthy burrito bowl. And I love it! It's also super easy and quick to prepare, and it keeps well for leftovers.
1 cup quinoa
2 tbsp coconut oil
1/2 cup diced yellow onion
2-3 garlic cloves, minced
2 cups chicken broth
3 tbsp taco seasoning
1 can Rotel tomatoes
1 can black beans, drained and rinsed
Plain Greek yogurt or sour cream
1-2 avocados cubed
Heat the oil in a large pot over medium high heat. Saute the the onions for 2-3 minutes until soft then add the garlic and saute a few more minutes until fragrant. Add the quinoa and toast in the oil until all the oil is absorbed and you can smell the nuttiness of the quinoa, about 3 min.
Pour in the chicken stock, rotel tomatoes, beans and taco seasoning and store to combine. Bring the contents to a boil. Reduces heat to a simmer, cover and cook for 15 min, or until the liquid is fully absorbed.
Serve in a bowl and top with shredded cheese, avocados, sour cream/Greek yogurt and salsa.