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Eat the Cupboard: Tex Mex Quinoa Bowl

In our household, we always have a soft spot for Mexican cuisine. The spices and flavors call to us, and we can't get enough!

As I try to get a bit healthier, swapping out rice for a more protein and fiber-rich base, like quinoa, is a great way to increase satiety and keep hunger at bay.


Try out this quick recipe with minimal prep for a healthy lunch or dinner to keep you fueled to get you through the day!

Oh, and that photo, well, if you notice the added ground beef that was extra from dinner the other night. I didn't want to waste it, so I tossed it in for added protein!

Time: 20-25 minutes Servings: 2 Cost per serving: $6.78*

Ingredients:

1/2 cup of quinoa

1 cup water

One green bell pepper, sliced

1/4 cup onion, diced

4 tbsp cilantro, chopped

350g beef stir fry

1 tsp chicken broth concentrate**

1 tsp seasoning salt**

1-2 tsp of Valentina hot sauce

The Splurge:

1/2 avocado, diced


Instructions:

  1. In a pot: combine water, quinoa, chicken broth concentrate, and seasoning salt. On high heat, bring to a boil. Once boiling, turn down to medium heat, cover, and allow to simmer until all liquid is absorbed.

  2. While the quinoa cooks, in a non-stick pan, cook the beef stir fry and onion on medium heat. After the beef is thoroughly cooked, add the sliced peppers.

  3. Add the beef stir-fry mixture to the quinoa, and top it off with the Valentina sauce (or equivalent hot sauce) and avocado slices if desired.

  4. Plate and enjoy!


*Prices may vary depending on where you shop. The cost includes the avocado splurge.

** Confession: I used a spare Hello Fresh Chicken Seasoning Salt for this recipe. But the chicken concentrate and seasoning salt will give the desired taste.

To tie this into my Eat the Cupboard series, here is how I got the items:

From the Cupboard: Dried quinoa, Hello Fresh Chicken Seasoning Salt

From the Fridge: Onion, Valentina hot sauce

From the Store: Green bell pepper, cilantro, beef stir fry, avocado

The only items I didn't already have in stock were the store items. Everything else was home goods already!

What items do you keep handy that may change up this recipe? What spices would you use to enhance the flavor profile? I look forward to hearing all your grand ideas!

Until then, stay well.

Chloe

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