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- Mexican Quinoa Bowls
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- 1 tablespoon Olive Oil
- 2 Cloves Minced Garlic
- 1/2 Cup Diced Onion
- 1 Cup Rinsed Quinoa
- 1 Cup Vegetable Broth
- 1 Teaspoon Cumin
- 1 Cup Frozen Corn
- 1 Can Undrained Diced Tomatoes
- 1 Can Drained and Rinsed Black Beans
- 1 Whole Lime
- 1 Whole Diced Avocado
- 1 Sprinkle Salt and Pepper
- Directions
- Steps: 1) Sautee the garlic and onion in olive oil for two minutes 2) Add quinoa, vegetable broth, cumin, salt, and pepper, corn, can of tomatoes, and beans 3) Bring to a boil 4) Cover, reduce heat to a simmer for 20 minutes 5) Remove from heat and squeeze the lime over the dish then add the diced avocado 6) Enjoy!
- Provided by:
- Laura Slatalla, ASU Nutrition Student
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Yummy Healthy Waffles
Mix the wet and dry ingredients into separate bowls. Then slowly combine the wet into the dry and whisk until everything is mixed. The batter should be pretty thick, but well incorporated. You need to use pan spray to coat the waffle iron so the batter does not stick, and I put mine on the highest setting to get the golden brown color on the waffles. It would be wise to do a little test run first and see what will be the best temperature.
Use ½ cup of the batter and spread it out to help it cook evenly (remember I prefer mine thick, but you can always adjust to your preference). Close the lid and wait for the light to turn off, then check it. Flip it over if needed for extra crispiness. Repeat until the batter is gone and you have a happy plate full of waffles. Refrigerate or freeze any leftovers.
