Tri-color quinoa brings all the flavor!

When I get a craving for Mexican food, I try to think of grains over carbs. Trust me, I am a carb feign; I would eat them all day and night if I could. Nature’s Earthly Choice Organic Quinoa, 32 Ounce“>Quinoa gives you the carb satisfaction factor and the Goya Small Red Beans 15.5 oz“>red kidney beans, onions, and peppers with salsa adds to the flavor factor. Bringin’ back all the flavor with black, white, and red tri-color quinoa blend.

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It’s an easy recipe that only has a few essential ingredients. You’ll be getting your grains and vitamins. Did you know onions are high in Vitamin C, B6, Calcium, and Fiber? Get out of here. Keep slicing. Plus, the garlic will keep those unwanted strangers away and boost your immune system while it’s at it.

Ingredients:

Method:

Saute onions, pepper, and garlic in Palermo First Cold Pressed Extra Virgin Olive Oil, 16 oz.“>extra virgin olive oil  until translucent or fork tender. HINT: You can boil the quinoa while you’re waiting for your veggies to saute.  Add 2 cups of water for 1 cup of quinoa. Cook for approximately 15 minutes. Add cooked quinoa (they should have spiraled out) with the red kidney beans and mix thoroughly. I also added a little salsa on top to bring out the flavor.  See below on my insta!

Cooking with quinoa

Many people have a false impression of quinoa. They think “eww that doesn’t taste good at all” – surprise surprise it’s actually quite delicious and nutritious. You have to flavor it up with seasonings like garlic, Himalayan sea salt, pepper, oregano, and bam you have a hearty meal.

Slice 1-2 tomatoes into small finely chopped pieces. Use 1-2 garlic cloves and chop into tiny chunks. Grab a can of kidney beans drain and rinse. You can add black olives or any other olive of choice to the dish, but make sure you cut them in half. Saute in Botticelli’s extra virgin olive oil until fully seasoned with sea salt, pepper, oregano, garlic and keep mixing to make sure everything gets the proper flavoring.

Add 1 cup of uncooked quinoa to boiling water. Let it cook for about 18 minutes until you see them puff up and become similar to a rice substance. Now, you know it’s ready. Drain the rest of the water left in the pot and add the quiona to your sauteed mixture of goodness.

Serve hot or cold and enjoy!

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Pizza is as easy as 1, 2, 3!

Pizza is as easy as 1, 2, 3! Looking for a delicious and hearty meal that will keep you feeling full for hours. Look no longer. Mama Mary’s pizza crusts are amazingly good. First, you’ll need olive oil to brush onto the crust for an extra crispy crust. Then, add your own sauce homemade or jar whichever you prefer and spread it evenly. Save the best part for last, toppings. I added bruschetta and veggie cheese with a touch of pepper, oregano, garlic for an extra savory flavor. Let cook at 425 degrees for about 10 minutes and enjoy!

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