Do you ever have weekends that are totally jammed packed? I do…I feel like some weekends my list of things to do is a mile long, and I have no idea how I’ll get to everything. I really do wish weekends were three days. Last weekend I sold a wakesurf board on craigslist, bottled beer, made cookies (sharing on Friday!), went on a long wog with David and Ryder, did my taxes, cleaned the house, grocery shopped, worked on blog, made lunches & dinners, and went on another long wog with Ryder. Wow, that’s a lot to accomplish in two days! The best part was taking Ryder to Sonoma Regional Park. He really showed his true Labrador colors! He swam SO well! He jumped in the lake over and over retrieving a stick we found. It was SO cute! I wish I had my camera with me.
Mexican Quinoa Bowls
But onto the food. I mean, that’s what’s really important, right?
I tried showing the quinoa bowls before on this post. They didn’t really get the recognition they deserve. I think it had to do with the pictures being done on my phone, or possibly the disgusting lighting? For whatever reason, the Mexican quinoa bowls deserve another chance. They are one of my favorite lunches or dinners. So easy to make and so tasty! Plus, they are pretty healthy and vegetarian.
You need some key ingredients, that consist of the colors of the Mexican flag.
You also need some salsa. This is the salsa I use because it’s the best. There, I said it. This Roasted Chipotle 365 salsa is the best JARRED salsa money can buy. I recommend using this one, but really, any will work!
Do you guys like Tapatio? Are you more of a Cholula person? Or Tabasco?
How do you pronounce Tapatio?
David and I say “TA-PATIO” It’s totally wrong, but that’s how we do it around these parts.
BTW, we’re totally into tapatio. Cholula is okay if there is nothing else, and tobasco?
So the key step to these bowls are sauting up your veggies on HIGH heat.
Just let them go and get nice and charred. Very much like fajitas or “fa-jitas”.
It’s hard to tell in this photo, but see how the onions have some brown on them?
That’s what you’re looking for!
I really hope you enjoy these bowls!
Mexican Quinoa Bowls
1 cup quinoa
2 cups water
1 red bell pepper, sliced
1 onion, sliced
1 small jalapeno or 1/2 large, cut in half, seeded, and sliced
1 teaspoon olive oil
jack cheese, shredded
cilantro, to garnish
1. Bring 2 cups of water to a bowl in a medium size pot. Stir in wash quinoa, bring to a bowl. Lower heat, and simmer for 20 minutes or until liquid is absorbed. Fluff with a fork.
2. In a cast iron skillet, or large saute pan, add olive oil, over high heat, add in peppers, onion, and jalapeno. Stir for about 10 minutes or until charred.
3. In a bowl, add as much salsa as you like, top with charred veggies, jack cheese, and cilantro.
Which do you prefer; Tapatio, Cholula, Tabasco, or another hot sauce?