You might have heard of green rice? Well, when you swap out the rice for quinoa you get this green quinoa that is bright and verdant with fresh, citrusy Mexican flavors.
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Is it too late in the summer to be posting an okra recipe? I hope not because this is one of those simple, can't-mess-up, flexible summer meals that (I hope) will put a smile on your face as much as it does mine.
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The warming combination of spiced black beans and sweetly fried plantains, topped with avocado, lime and crumbly cheese is pure comfort food. And it’s been an especially welcome reprieve during these recent cool, damp spring days.
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This is a model meal for winter comfort and efficient cooking. It's a smoky, hearty, substantial bowl that offers all the elements of a great taco, but in soup form. With the quinoa, sweet potato, ground protein trio for substance, smoky and earthy spices for depth, lime and cilantro for brightness, and toppings for crunch and creaminess, this meal really delivers.
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