Lets talk about Quinoa. Its a great grain. Really, a superior grain. Quinoa is closely related to the Spinach family. It packs a full 12 grams of protein per 1/2 cup serving (vs wild brown rice which comes in at 3 grams per half cup).
The taste of quinoa will take on what you cook it in. Cook it in veggie or chicken stock for a savory flavor, coconut water for a sweeter taste, or plain water if you want to season the quinoa after cooking. It is so healthy and so versatile.
Use it in salads, side dishes or as breakfast cereal. Truly packed with nutrition and possibility. Some people are initially put off by the texture but its easy to get used to and start incorporating it into your menus as a healthy alternative to rices and cereals. Quinoa is your friend, I promise.
I have been on a soup and Mexican food kick this month. I combined the best of both worlds this weekend and made Chicken Tortilla Soup. What I love about Tortilla Soup is that there are a variety of ways to make it.
I like mine to be a little creamy, with tomato chunks, not spicy and topped with tortilla strips, sour cream, avocado, cheese and a hint of lime. The recipe is tossed together in one pot and is easily adjustable to fit your cravings.
One thing I really start missing about summer time, during these cold months, is grilled food. I decided to wait a few more weeks before dusting off the grill because Northern Virginia weather is varying from 70 degrees to 40 degrees on a daily basis.
To satisfy my cravings for grilled citrus chicken, I adapted a Pollo Asado recipe from Ree Drummond (aka the Pioneer Woman). I chose to pair my chicken taco with pico de gallo, avocado, corn and salsa verde. You can go any way with this dish (beans, sour cream, cheese and so on).
I have a lot of things to say in this post - so just one title doesn't seem to do it justice.
We're cooking' in the kitchen! Have a favorite recipe? Share it with us!