I made this taco salad with tortilla chips, cheddar cheese, corn kernels, chopped sweet pepper, olives, lettuce, and quinoa with taco seasoning. Many of the ingredients are the same as those used in the nachos, but there are more vegetables and less cheese and chips in the salad, making it a healthier alternative.
Tag Archives: quinoa
Nachos are a bit indulgent, but when you make them yourself you can exclude high-calorie ingredients you don’t care for (in my case, sour cream and guacamole) and feel better about it.
My nachos included tortilla chips, cheddar cheese, corn kernels, black olives, a mix of chickpeas and two types of beans with fajita seasoning and simmered tomato, and quinoa with taco seasoning.
To make this dish I chopped mushrooms, eggplant/aubergine, zucchini/courgette, carrot, sweet pepper, purple onion and tomato and tossed them with olive oil, minced garlic and a mix of Mediterranean spices (basil, marjoram, thyme, celery, oregano and rosemary) before baking them in the oven. Meanwhile I cooked quinoa at a ratio of 3 parts water to 2 parts quinoa for 15 minutes on low heat. After everything cooled, I added salt and roughly chopped fresh parsley.
To make this dish I prepared quinoa as if making rice: I used a ratio of 3 parts water to 1 part quinoa, brought the water to a boil, added the quinoa, put on a lid and turned the heat to low, let it cook for 15 minutes, then let it sit off the heat for an additional 5. Once the quinoa was cool, I added salt, then mixed in a chopped carrot, olive oil, a handful of finely chopped mint, and a handful of finely chopped parsley. The salad is seasoned with crema di balsamico and lemon juice.
I started with a recipe which is no longer available, which cooked the quinoa in carrot juice instead of using carrots, and made use of apples, toasted almonds and sesame oil. I opted to remove ingredients that wouldn’t keep well, to cook the coconut, and to use small pieces of carrot.
- 1 cup quinoa
- 1 medium carrot finely diced
- 1 cup frozen peas
- 1/3 cup fresh (or frozen) grated coconut
- 1 red onion, diced
- 2 tablespoons minced ginger
- 1 minced garlic clove
- 1 finely diced fresh red chili
- 2 teaspoons vegetable oil
- salt to taste
- pepper to taste
- coriander leaves (cilantro) or spring onions – optional
Bring 1½ cups of water to a light boil in a small pan with a fitted lid. Add the quinoa and bring back to a boil. Put the lid on the pan, turn the heat to the lowest setting, and let it simmer for 15 minutes without removing the lid. After it has cooked, take it off the burner to cool but do not remove the lid.
In a frying pan, heat the oil. Add the onion and cook it for two minutes on medium high heat, until it begins to soften. Add the garlic, ginger and chili. Cook for another minute, then add the coconut and carrot. Cook for five minutes, stirring frequently.
Add the peas and cook until they have thawed. Remove from heat and mix in the quinoa. Add salt and pepper to taste.
Serve cool or at room temperature. Coriander leaves or spring onions can be added just before serving.