keepin’ it mexican
last week we posted about some leftover pulled pork converted into delicious pulled-pork enchiladas. this recipe was the theme for mexican night! but what to serve with these super tasty enchiladas? some quinoa was a good inspiration.
now most of you are probably thinking, what the hell is quinoa? its a pretty fair question. quinoa (pronounced keen-wah) is a spanish grain-like crop with edible seeds. they are cooked in a similar manner to rice and have some of the same texture/taste as couscous and can be used as an alternative.
quinoa is a great nutritional source, and contains a high amount of protein, with balanced essential amino acids. it is also a great source of dietary fibre, and magnesium.
this dish has a mexican twist with the addition of black beans, avocado, and sweet potato. the flavour balance each other wonderfully and are tied together by the lime vinaigrette. this side also is packed with substance and goes quite a long way.
try this recipe next time you’re having a mexican night, as a side or as a starter with tortilla chips, and it won’t disappoint.
mexican sweet potato, black bean, and avocado quinoa
ingredients:
1 cup uncooked quinoa
2 medium sweet potatoes
1 red pepper, diced
2 green onions, chopped
1 avocado, diced
1/4 cup extra virgin olive oil
2 tbsp fresh lime juice + zest of lime
1/4 tsp chili powder
1/4 cup cilantro, roughly chopped
1 can black beans, drained
1/2 cup cherry tomatoes
salt and pepper
start by combining quinoa and 2 cups of water with a pinch of salt in a saucepan. bring to boil, then reduce to simmer. simmer until the quinoa is tender, if some water remains then carefully strain. let it cool slightly.
peel the potatoes meanwhile and dice. cook in boiling salted water until tender, about 15 min. drain and let cool slightly.
toss together potatoes, quinoa, pepper, onion, avocado, black beans and cilantro. whisk the oil with the lime juice and chili powder and drizzle over salad. garnish with tomatoes and more cilantro. serve as a side with pulled-pork enchiladas or as a starter with warm tortilla chips.
enjoy.
