Summer is ending, and I wanted something fresh and Mexican, that's also a main dish. The key flavors are cilantro, lime, tomato, onion, and garlic. Hot or mild pepper would be good, too, but I left them out so I could share with my toddler. This could be a great burrito or soft taco filling with mashed avocado or refried beans as the "glue". Enjoy it with beer & lime, and it's like you're sitting on the Mayan Riviera. Delicioso!
The ingredients (could be easily personalized for your taste)
- Cooked quinoa (I cooked up 2 cups dry quinoa with leftover veggie cooking liquid - in a rice cooker)
- 1 can black beans, rinsed
- 1 can pinto beans, rinsed
- 1 can crisp yellow corn, rinsed
- 1 c. chopped fresh cilantro
- 1/4 yellow onion, chopped (I also added a sliced "negi" - Japanese green onion)
- 3 or 4 raw garlic cloves, minced
- 3 tomatoes, chopped
- 1 cucumber, peeled and chopped
- 4 celery stalks, chopped
- juice of one lime
- 3 Tbsp. rice vinegar (I think this is the same as mirin)
- 1/2 tsp. cumin
- optional: peppers (bell, jalapeno, whatever you like!)
As a burrito filling with Haig's roasted-red-pepper hummus as the glue (it was all I had.) I've also had this alongside greens, and with pumpkin seeds and nutritional yeast on top.
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