Think a seasoned dish isnt versatile to reuse throughout the week?
can black beans, drained and rinsed1 cup corn kernels, fresh or frozen115 oz.
In a large skillet or pot, warm the olive oil over a medium heat.
Add the onion, bell pepper, garlic and cumin.
Cook for three to four minutes or until the onion is softened.
Next, add the quinoa, black beans, corn, diced tomatoes and enchilada sauce to the skillet.
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Bring to a simmer, cover with a lid and cook for 20 minutes, stirring every so often.
When most of the liquid has been absorbed and the quinoa is soft, its done.
Taste and season with salt if needed.
Serve with a side of tortillas chips, sour cream and cheese and enjoy.
Simply add a cup of the enchilada quinoa to a large bed of chopped lettuce.
Crumble some tortilla chips on top for added crunch and add diced avocado for creaminess.
Instead of dressing, top it off with salsa instead.
Toss it all together and enjoy!
Add a serving of the enchilada quinoa to washed lettuce leaves.
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Then, add whatever toppings you like.
Some ideas: cilantro, diced onions, sour cream, cheese, or guacamole.
Press the liquid out of an eight-ounce block of firm tofu, then dice it into cubes.
Toss the mixture with the diced tofu, and let it marinate for at least 15 minutes.
Top with the marinated tofu and youre good to go!
Thursday: Avocado boats
Avocado boats sound fancy, but theyre a cinch to make.
Just cut an avocado in half lengthwise and remove the pit.
Scoop out about a tablespoon from each half to make room for the fillings.
Spread a generous amount of guacamole onto your tostadas and then add the last of your enchilada quinoa.
Get more healthy cooking inspiration inWell+Goods Cook With Us Facebook group.
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