I’m on a quinoa kick these days, mainly because it’s cheap, filling and nutritious. But also because it’s delicious. Really, really, amazingly delicious.
I’ve been making a dish that I dubbed “Huevos Quincheros” a lot. It’s good either straight off the plate or wrapped up in a big, warm flour tortilla. It also makes a good dinner when paired with a side of avocado and lime coleslaw.
1 Tbsp. vegetable oil
1 onion, diced
1 red bell pepper, diced
3 to 5 cloves of garlic, minced
1 zucchini, diced
1 tsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper
3/4 cup of rinsed quinoa
1 1/2 cups of vegetable broth
1 cup of frozen corn
2 cans of beans, rinsed and drained (I usually use black beans or pinto beans)
1/2 to 1 cup of chopped cilantro
Grated cheddar cheese
Crushed tortilla chips
Heat 1 Tbsp. of vegetable oil over medium heat in a deep skillet with a tight-fitting lid. Add the onion, bell pepper and garlic and saute until soft. Add the chopped zucchini and stir for an additional one to two minutes.
Mix in the cumin and cayenne pepper. Add a few shakes each of salt, pepper and Tony’s. Stir in the rinsed quinoa, then top it all off with the vegetable broth. Bring the mixture to a boil, then cover the skillet, drop the heat to low and let the mixture simmer for about 20 minutes, or until most of the liquid is absorbed.
Add the frozen corn to the quinoa and cover the skillet again. Let it cook on low for another five minutes. Mix in the beans and the cilantro and set aside.
Scoop about 1/2 cup of the quinoa mixture onto a plate. Top it with grated cheddar cheese, crushed tortilla chips and sliced avocado. Fry an over-medium egg in a skillet and slide it on top. Garnish the dish with a spoonful of salsa and a pinch of fresh cilantro.