that’s how it should be spelled. if things were right in world and crocs were never invented and wine didn’t have calories.
quinoa has established a pretty solid spot in my life, without me even realizing it. sneaky little thing. quinoa is like the guy you occasionally text when you’re feeling a little blue, and then suddenly, 4 months down the way you’re all attached. and you see a photo of him on instagram that he’s been tagged in which definitely means you were stalking him and there’s a chick with her arm around him, and you’re like – step back now. that’s my quinoa. i don’t even know if we’re talking about men or food anymore. can’t people just say what they mean.
quinoa’s like that. i didn’t even think i was the quinoa bandwagon and it turns out i’ve been driving the thing from the redwood forest to the gulf stream waters (this land was made for you and me). i have it multiple times per week.
it makes a salad feel heartier. and makes a meal feel healthier. and you can do anything with it. anything at all. like pesto, protein bar style. get wiggy with it.
this little guy here was born out of a snapchat with my little brother (he’s sweet and started this super cool company you should tell everyone about). it was a photo of his chipotle bowl (we’re super awesome snapchatters) and he asked me to make a healthy version.
ask and you shall receive.
i decided to be a hermit this weekend and was a cooking force. it was just me, wine, an apron and some music. i danced all weekend with recipes and ingredients. it was just what I needed. it was easy to add this recipe to the line-up, it’s pretty basic stuff and i had everything i needed with the exception of a couple of things.
the great thing is this bowl is as easy as a single bridesmaid at her best friend’s wedding. it takes one pot. very little brain power. and it’s packed with flavor.
i just thought of everything i wanted in a chipotle bowl and poured it into a skillet on the stove. covered it. and bam. just call me matilda.
it’s like chipotle’s skinny little sister.
you can totes add steak or beef or chicken but i have this vegan person in my life (he swears he not vegan, but if it walks like a duck and talks like a duck…ok, he’s a vegetarian. or a pescetarianism – whew that’s a hard word to spell, thank you google) who has been complaining that sassy eats needs to cater to all tastes so i left it out this time. i mean, you won’t see any tofu recipes from me anytime soon but these are easy changes. i used vegetable stock, which you can totally swap out for chicken stock if that’s the way you swing. because you know steak would take this dish from domino’s cheese to deep dish super supreme.
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/2 jalapeno, minced (do a whole one if you want spicier)
- 1 cup quinoa
- 1 1/2 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 3/4 cup corn kernels
- 1 (14.5 oz) can diced tomatoes, with juice (fire-roasted, any kind works)
- 1 1/2 teaspoon chili powder
- 1 teaspoon cumin
- Kosher salt and fresh ground pepper, to taste
- 1 avocado, peeled and diced
- lime juice (about 1 lime’s worth)
- 2 tablespoons chopped fresh cilantro leaves (or parsley) optional
- in a skillet over medium high heat on stove, add olive oil, jalapeño and garlic. cook for 2 – 3 minutes.
- add everything else.
- bring to a boil. lower heat, cover and cook for about 30 minutes.