Just ran around to a few stores to pick up all the ingredients for a delicious and somewhat healthy southwestern themed meal.
I'm using the crockpot for a chuck roast with some crumbled chorizo. I put a jar of salsa verde, some beef broth, adobo, and some taco seasoning in the crockpot on top of the meat. That's going to cook for a few hours and it's already starting to smell delicious!
In the meantime, I'll be prepping my southwestern quinoa. First you sautee onions and garlic in a little bit of olive oil. Then you add the quinoa, some vegetable broth, cumin, cayenne pepper, and salt & pepper. Bring that to a boil, reduce heat and simmer about 20 minutes.
While the quinoa is cooking on low, I'll prep my roasted veggies. I bought carrots, red potatoes, sweet potatoes, zucchini, and onions. I'm going to cube them into about 1-inch pieces, toss them in olive oil and sprinkle them with taco seasoning (so easy)! They'll roast on a foil-lined baking sheet for about 40 minutes on 425 degrees.
Back to the quinoa, stir in a can of corn and a can of drained, rinsed black beans, sliced black olives, and continue to simmer. Chop some fresh cilantro and avocado and sprinkle chia seeds on top to finish it off.
When the meat is finished you can shred it and add it to taco shells or just eat it mixed into the quinoa.
And of course, dessert! (Which I can't take credit for...thanks Trader Joe's) happy 5th birthday Cortney!!
And of course, our gin bay breeze cocktails with sparkling pink lemonade and a splash of lime :) night!
Enjoy!
A couple of those recipes look pretty familiar.
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