Tuesday, April 28, 2015

Enjoy a Poem with Easy One Pot Mexican Quinoa Dish

Reminder Poem in Your Pocket Day 2015 is April 30th. Need a poem to share? 
Please Bury Me in the Library
by J. Patrick Lewis from "Please Bury Me in the Library"

Please bury me in the library
In the clean, well-lighted stacks
Of Novels, History, Poetry,
Right next to the Paperbacks,

Where the Kids’ Books dance
With True Romance
And the Dictionary dozes.
Please bury me in the library
With a dozen long-stemmed proses.

Way back by a rack of Magazines,
I wont’ be sad too often,
If they bury me in the library
With Bookworms in my coffin.

that these cooking tips can help take out the mystery of market shopping for your Mexican cooking. Often you will find these items in Mexican cuisine. 

These peppers are actually smoked dried jalapenos. Often recipes call for using canned chipotles in adobo sauce. Finely chop any leftovers and freeze them with their sauce in a flattened zip top bag for another time.  
Queso Fresco
A common Mexican cheese that is bright white and salty. This cheese does not melt well so use it on salads or as a topper for a dish.
It is the tart cousin to the tomato. It is used in salsa verde. Tomatillos can be eaten raw or cooked. Store them in a paper bag in the fridge. Remove the papery husk and wash well before using. 
Mexican Quinoa

Cook's notes: This is a healthy dish packed with protein and gluten free. It can be made in one pot and be ready in 30 minutes. As a side it pairs well with grilled shrimp or your favorite Tex-Mex meal. For another alternative that kicks up the flavors in this dish I added crumbled cooked chorizo sausage and a Mexican blend of cheese.
  • 1 TB. olive oil
  • 1/2 cup diced sweet onions
  • 2 garlic cloves, minced
  • 1/2 tsp. cumin
  • 1/2 tsp. chipotle chili powder or regular chili powder
  • 1/2 tsp. oregano
  • 1 cup uncooked quinoa, rinsed
  • 1-1/2 cups chicken or vegetable broth
  • 1 can (14.5 oz.) fire roasted chunky tomatoes
  • 1 can (15.5 oz.) black beans, rinsed and drained or pinto beans, rinsed and drained
  • 1-1/2 cups frozen corn
  • juice of one lime
  • optional- one avocado, peeled and diced
  • optional- handful of cilantro, chopped
  • optional-1/2 lb. cooked and crumbled chorizo and 1-1/2 cups Mexican Blend 4 Cheeses
  • Heat oil in pan. Add in onions and garlic. Saute, about 3-4 minutes, stirring constantly. 
  • Add in spices, saute about 1 minute more.
  • Add in quinoa. broth, canned tomatoes, beans and corn. Bring to a boil.
  • Reduce the heat, cover and simmer until liquid is absorbed. 
  • Remove from heat and let sit for 5 minutes.
  • Stir in avocado, lime juice and garnish with cilantro and queso fresco.   

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