Did I mention that I love Mexican food? Borderline obsessed, really. Suffice it to say that I’ve been having lots of withdrawal these days. No more sugar-laden margaritas, chips & salsa or massive burritos. It’s rather tragic to be honest; there are way too many incredible Mexican restaurants here in NYC, taunting me continuously. So, when I came across this recipe earlier in the week, I knew I’d have to make it (sooner rather than later): Quinoa Mexican Soup!
Side note: my new favorite hobby is finding recipes to try. If you have any [healthy] ideas for me, do tell! (Please refer to comment section below and have at it!)
This blog wouldn’t be quite the same if I shopped at a normal grocery store. What wasn’t in stock today, you ask? Poblano peppers. I got over it, but was disappointed nonetheless.
Anyway, I tweaked the recipe a bit: I added the leftover zucchini from the curry I made Monday, decided to add a yellow pepper in addition to the red and threw in a can of black beans (make sure to rinse the beans, it reduces the sodium). Oh, and the whole veggie roasting step? Never happened. I took the lazy route and just threw everything into the pot. No olive oil needed either.
The result: very chili-esque, and more importantly, it gave me the Mexican food fix I needed. Problem solved.
You’ll note from the photo that I really piled on the avocado.
- You can never really have too much avocado
- I live alone, and there’s nothing worse than allowing a perfectly fine avocado to go bad; I’m hoping the other half survives until lunch tomorrow, fingers crossed…
A Quick Lesson: Avocados
Avocados are, for lack of a better word, awesome. They are good source of fiber, potassium, and vitamins C & K, folate and B6. Additionally, half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat and only 2 grams saturated fat – thanks WebMD!