I used this recipe, using agave syrup for the sweetener and replacing lime with lemon. I also added a bit of sesame oil instead of sriracha, replaced the green bell pepper with yellow, left out the red cabbage, and replaced the almonds with sesame seeds.
Tag Archives: quinoa
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.
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.