My first post-grad blog post. I know everyone say's graduating college is hard, but you really aren't prepared for it until it happens to you. You step into all of these responsibilities without any kind of preparation, and I guess that is the best preparation of it all. I know this recipe is going to be a hit with all different types of people. Those of you who haven't graduated, its a one-pot wonder so less dishes! Those of you who have recently graduated, its a one-pot wonder so its quick and simple. And everyone else, (I am glad I got you thinking about your college days), this dish incorporates all your favorite ingredients that you might hesitate to use on a weeknight.
I am sharing a recipe that I have made at home for my family, and at my new home for myself and my roommate. With some adjustment for the people I was serving for, I think this dish is a hit. I apologize in advance for the lack of pictures because I really didn't think I was going to want to post this recipe in the first place!
2 tablespoons olive oil
1 clove garlic (minced)
1/2 onion (diced)
1 green pepper (diced)
2 tomato (diced)
1 can beans; washed & drained (I used kidney, feel free to use black or kidney!)
1 avocado
2 cups quinoa (2 cups liquid for 1 cup quinoa)
4 cups water (OR, if you have vegetable broth do 2 broth +2 water)
3 or 4 tablespoons taco seasoning
1 tablespoon garlic powder
2 cups pepperjack cheese (optional)
1 teaspoon BBQ sauce (optional)
3 or 4 dashes Tabasco sauce
salt to taste
pepper to taste
After you have diced all your vegetables, this is where the one-pot wonder action happens. You want to use a big pot, something you would boil pasta in. Add your oil and your tomato. Then your onions, and peppers and garlic comes last because you want it to cook with the help of all the other vegetables - not the other way around. Once your vegetables are sizzling a bit, add in your quinoa and liquid and seasonings. Give it a good stir so that your vegetables are floating around with your quinoa and all coming together to cook. Keep a fork handy because once the quinoa starts to cook, a fork helps fluff it up. Put a lid on your pot and wait about 6 minutes. The lid is important because the steam will help everything cook together!
Once this time passes, add in your beans. I assure you that everything will cook in time, but if you put your beans in any earlier they will be overcooked and mushy rather than cooked properly. After about another 6 minutes or so, everything should be cooked through. check your quinoa by using your fork to fluff it around, your goal is to minimum to no liquid remaining. Once its all cooked, throw in your cheese if you're using any and give it a quick toss to help the cheese start melting with the heat. Slice up your avocado however you like it, I personally cubed it up.
Spoon into a bowl and serve hot. I also used some chips to get some dipping action happening, which was delicious.
Enjoy!
I am sharing a recipe that I have made at home for my family, and at my new home for myself and my roommate. With some adjustment for the people I was serving for, I think this dish is a hit. I apologize in advance for the lack of pictures because I really didn't think I was going to want to post this recipe in the first place!
2 tablespoons olive oil
1 clove garlic (minced)
1/2 onion (diced)
1 green pepper (diced)
2 tomato (diced)
1 can beans; washed & drained (I used kidney, feel free to use black or kidney!)
1 avocado
2 cups quinoa (2 cups liquid for 1 cup quinoa)
4 cups water (OR, if you have vegetable broth do 2 broth +2 water)
3 or 4 tablespoons taco seasoning
1 tablespoon garlic powder
2 cups pepperjack cheese (optional)
1 teaspoon BBQ sauce (optional)
3 or 4 dashes Tabasco sauce
salt to taste
pepper to taste
After you have diced all your vegetables, this is where the one-pot wonder action happens. You want to use a big pot, something you would boil pasta in. Add your oil and your tomato. Then your onions, and peppers and garlic comes last because you want it to cook with the help of all the other vegetables - not the other way around. Once your vegetables are sizzling a bit, add in your quinoa and liquid and seasonings. Give it a good stir so that your vegetables are floating around with your quinoa and all coming together to cook. Keep a fork handy because once the quinoa starts to cook, a fork helps fluff it up. Put a lid on your pot and wait about 6 minutes. The lid is important because the steam will help everything cook together!
Once this time passes, add in your beans. I assure you that everything will cook in time, but if you put your beans in any earlier they will be overcooked and mushy rather than cooked properly. After about another 6 minutes or so, everything should be cooked through. check your quinoa by using your fork to fluff it around, your goal is to minimum to no liquid remaining. Once its all cooked, throw in your cheese if you're using any and give it a quick toss to help the cheese start melting with the heat. Slice up your avocado however you like it, I personally cubed it up.
Spoon into a bowl and serve hot. I also used some chips to get some dipping action happening, which was delicious.
Enjoy!
