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Discussion Starter · #1 ·
I was in the mood for Mexican food so I created this recipe


1 cup cooked quinoa

5-6 spears of asparagus chopped up

1/2 a small onion chopped

1 jalepeno pepper finely chopped

1/4 red bell pepper cut into strips

3 cloved of garlic minced

half a cup finely chopped zucchini

2 roma tomatos chopped up

half cup water

olive oil

1/2 T chili powder

1/4 tsp cumin

1/4 tsp oregano

1/2 cup kidney beans

cook quinoa

Fry the vegetables up to and including the garlic. add the tomatos and zucchini and then the water, beans and spices. Simmer until almost all the liquid is gone and then stir in the quinoa. Serve in a warm corn tortilla.
 

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Discussion Starter · #3 ·
It's been brought to my attention that the recipes seems to imply that it makes only one. I used 5 mini corn tortillas when I made it.
 
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