Feed Me Fridays: Mexican Quinoa

While I generally prefer cooking with fresh things, this is an easy, tasty vegetarian dish that I can throw together in minutes. It’s might spicy, so tastebuds beware!

Mexican Quinoa

• 1 tbsp. olive oil
• 1 tbsp. minced garlic (I use the bottled stuff)
• 1/2 tsp. cumin
• 1 c. quinoa (I use the stuff that’s already kind of cooked)
• 1 c. vegetable broth (or water)
• 1 15 oz. can black beans, drained and rinsed
• 1 15 oz. can diced tomatoes, drained
• 1 15 oz. can corn, drained
• 1 can diced jalapeño peppers, drained
• Salt and pepper to taste
• Diced avocado

Heat the olive oil in a large pan over medium-high heat. Add garlic and cumin and stir for about a minute. Add the beans, tomatoes, corn, jalapeños, and quinoa. After about 1 minute, add the broth and season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for 20 minutes until the quinoa is cooked. Remove pan from heat and let it rest, covered, for 5 minutes. Add a half an avocado, diced, to each bowl when serving. Serves 4 as an excellent spicy comfort food.

Cat in a Box.

Today’s gratitudes:

• Firefighters
• Having the end of MKL’s move in sight
• Almost two months with no sugar (because I’m sweet enough as it is, damn it)

Revenooers!

That’s all I could think about as we had this vintage car in our rearview mirror on a four-wheel drive road that Kelsea and I were racing down in my truck up in the mountains. Fortunately, we lost them….I won’t comment on our shipment. Guess my Southern roots are showing. 🙂

Gilpin County, Colorado.

Quote of the day: “I’ve run my last run of moonshine, I’m not gonna do it anymore, I’m just getting too old to be doing this stuff.” — Popcorn Sutton

Daily gratitudes:
Hawks on telephone poles
Road trips
Cloudless skies
Skyping with Kelsea
Union Station