"Staple Shuffle" Warm Mexican Quinoa Salad

OK.  This was one of my best impromptu week night meals I've made!  It had the perfect balance of savory/sweet, spicy/creamy.  Totally satisfying & totally healthy!
  PLEASE, make this one, it's seriously scrumptious.

Staple ingredients I was playing with...

  • 1/2 cup uncooked quinoa
  • black beans
  • canned (no salt added) diced tomatoes
  • baby spinach
  • onion
  • garlic
  • olive oil
  • chili powder 
  • cumin 
  • cayenne pepper
  • red pepper flakes
  • feta cheese
  • greek yogurt
  • blue corn tortilla chips
  • light sodium chicken broth

Get the quinoa cookin' in some chicken broth for extra flavor

Dice up 1/4 - 1/2 of a yellow onion, 2 garlic cloves & 1/2 an avocado.  Slice avocado while it's still in the skin and scoop it out with a spoon when you're ready to add it.

Add olive oil & onion to hot pan.  Add S&P (salt & pepper) & desired amounts of chili powder, cayenne, cumin and red pep flakes.
 Add garlic a little later.

After 2 minutes, add in 1/2 cans of diced tomatoes and black beans.

Add in tons of baby spinach and watch it melt into the mix.  Add some crunched up blue corn tortilla chips.  I like this brand

As a last minute thought, I added some greek yogurt to balance out the spicy-ness this dish had goin' on.  Game changer.

Top with diced avocado & feta cheese.  HOW good does that look?! 



1 comment:

  1. LOVE THIS DISH!! and the pics/ step by step instructions- very helpful!