Did you celebrate Cinco de Mayo? If not, you can still celebrate Seis de Mayo with these dishes. Arguably the best Mexican Fiesta I’ve ever been to.
Colorful Cumin Quinoa Salad
adapted from Veganomicon
- 1/2 cup dry quinoa
- 1/2 ripe but firm mango, peeled, pitted, and diced
- 1/2 tomato, diced, omitting seeds
- 1 cup black beans, rinsed and drained
- 1/2 ripe but firm avocado, peeled, pitted, and diced (optional)
- 1/2 cup cilantro, chopped
- 1 Tbsp freshly squeezed lime juice
- scant 1 Tbsp extra virgin olive oil
- 1 tsp cumin, or more to taste
- kosher salt, to taste
Cook quinoa according to package directions. Make sure you rinse it first! You should end up with roughly 1 cup of cooked quinoa. In a medium bowl, combine the warm cooked quinoa, mango, tomato, black beans, avocado if using, and cilantro. In a small bowl, whisk together the lime juice, oil, cumin, and salt. Pour dressing over the salad and stir to combine. Adjust seasonings to taste. Refrigerate salad for at least 4 hours before serving for best flavor. Serve cold or at room temperature.
|The last tomatoes imported from Mexico I will have to use in a long time <–fingers crossed.|
Quinoa. <–best part. Here’s why. High in protein, great balance of essential amino acids, good source of dietary fiber, phosphorus, high in magnesium and iron. It’s also gluten free if you’re into that, so it is easy to digest. Because of all this, astronauts eat a lot of it in space. Funky. Mmmm k, I’m off my soap box. Next recipe!
- 2 burrito-size tortillas (see note below)
- 1/2 cup refried beans
- 1/2 lb lean ground turkey (or pork, or chicken, or shredded beef)
- *1 batch homemade taco seasoning (recipe follows)
- 1/2 cup to 1 cup shredded light Mexican blend cheese (I used rice cheese, Alex used Mexican blend)
- 1/2 Tbsp chili powder
- 3/4 tsp ground cumin
- 1/2 tsp each salt & pepper
- 1/4 tsp paprika
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp crushed red pepper flakes
- 1/8 tsp oregano
Heat a medium non-stick skillet over medium heat; lightly coat with cooking spray. Add the ground beef to the skillet and cook until no longer pink. Stir in taco seasoning and cook for about 1 minute. Remove from heat.
Wrap tortillas in damp paper towels and microwave on high for 30 seconds, or until soft. Spread 1/4 cup refried beans on the lower third of each tortilla (this will “seal” it when you wrap it up)
Top with the cooked beef, dividing the meat evenly between the two tortillas. Sprinkle the beef with your desired amount of cheese. Fold the tortilla into a burrito, ensuring that the filling is fully encased in the tortilla.
Heat a clean, dry skillet over medium heat. Place filled tortillas, seam-side down, into the hot skillet. Place a panini weight, or if you don’t have one I used a cast iron skillet, on top of the filled tortillas and cook for about 1 minute, or until lightly browned and crisp. Flip the filled tortillas, replace weight and cook for 1 more minute.
|Happy Cinco de Mayo!|
|Alex feasted, too. 🙂|
I made Alex’s with a flour tortilla, because he likes those and lots of cheese (pilot food). I don’t mind them myself, but I like to get grains in whenever I can. I’ve tried whole wheat and whole grain tortillas before and I gagged on them. They just weren’t doing it for me. Then I found sprouted grain tortillas. Love me some. The pilot even liked them! And they are SO good for you! Success.
|Look at all those grains!|
Something I have been meaning to blog about since March is the newest addition to our guest bedroom. Since Mother’s Day is coming up, I thought I would share with you how special my madre is to me. She made this quilt for me, hand stitched the details and everything. Isn’t it beautiful? I love her and I love the quilt.
How are you honoring your mother’s and grandmother’s on Sunday?
Check back on Monday for a post about the air show this weekend! Have a wonderful weekend!