I’m getting real darn creative tonight… But it was quite tasty
I was tempted to whip up some mexican rice-a-roni and then saw that it called for butter, so I chose to try to see if I could make Mexican quinoa instead. Of course, I googled “homemade taco seasoning” after I had already made up my own concoction, but it was pretty close to what was called for, so that worked out well…
To reiterate what I’ve said about nearly every other recipe, I don’t pay attention to how much I put in, I just go for it until it tastes edible
Ingredients: 1/4 cup quinoa (dry), 1/4 bell pepper chopped, 1/4 cup sliced onion, 1/2 tbsp canola oil | garlic powder, chili powder, cayenne pepper, salt, cumin, oregano, paprika, salsa | avocado
Cook quinoa according to directions on package. Once cooked mix with spices - I used mostly garlic powder, chili powder, and salsa, and then a little salt, cayenne, cumin, oregano, and paprika. Mix small at a time and add more to taste.
In a plastic bag, add onion, bell pepper, canola oil, and a little bit of all the spices. Shake until vegetables are covered. In a large nonstick skillet, cook bell peppers and onions on high heat, stirring often, for 2 minutes, then turn down to medium and cook until onions are translucent, stirring often.
Top quinoa with vegetables and serve with lightly salted avocado.
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This week I’m going to try to run 3 miles each day. I’m letting myself take a break if I need to, but walking half a mile every ten minutes doesn’t count. The distance that counts is the distance I run.
please stop posting pictures of cheese boards and eggs being fried in gallons of butter
//you can do whatever you want really… i just chuckle a little bit whenever those things come up on my dash
am i alone on this one?