Mexican Quinoa
Time: 30 minutes
Serving size: 1
Ingredients
Quinoa: 1/2 cup quinoa, 1 cup water (1:2 ratio), diced jalapenos, diced onions, minced garlic, 1 tbsp oil, 1 tsp red pepper flakes
Seasoning: 1 tbsp taco seasoning/kroger fajita mix, 1 tsp garlic powder, 1-2 tbsp fire taco bell sauce, 1/2 tbsp chipotle cholula sauce, Cabot Habanero Cheese
Veggies: 1 tbsp oil, 1/4 sliced red/white onions, 1/4 sliced bell pepper, 1/4 cup shiitake mushrooms, broccolini
Avocado Sauce: 1 small avocado, 1-2 medium green chiles, salt, lemon juice (to taste), 1/2-1 cup cilantro, water to thin out(optional)
Quinoa
Rinse quinoa couple times.
Add oil to a pan and let It heat up.
Add in garlic, onions, & jalapenos. Cook until translucent.
Add the quinoa, water, & pinch of salt into a pan/ pot (cover the pot) and bring to a boil.
Then turn the heat down and let It simmer for ~10 minutes until all the water is absorbed.
After some water has been absorbed, add in the taco seasoning/fajita mix, fire taco bell sauce, chipotle cholula sauce.
Cover again & let It simmer.
Once all the water has been absorbed, grate Cabot Habanero cheese on top - to taste & mix.
Avocado Sauce:
Blench chilis, cilantro, & salt. Then add in avocado and lemon juice.
Slowly add water to thin out as desired
Veggies
While the quinoa is cooking - blanch broccolini in boiling water for 30 sec, then transfer to ice-cold water.
Take a pan and put it on high heat.
Add in washed mushroom with a splash of lime juice
once the excess liquid is cooked off, add oil. Cook until charred and remove.
Switch to med heat and add the onions, peppers, & broccolini.
cook until softened - add in garlic & the mushrooms.
Switch to high heat and cook for 2 min.
Assemble
Add the quinoa to a plate, and top w fajita vegetables, & avocado sauce.
Top with chopped cilantro & diced tomatoes.
Wrap
Tortilla:
Cut 1/4 of the way from the bottom.
Fill 1/4 with Cabot Habanero cheese + taco bell sauce, quinoa, veggies, & guacamole.
Fold each flap over, lightly brush the outside with oil, & add to the fajita veggie pan on high heat.
Cook on both sides & serve with extra guacamole.
