Happy July 10! Those of you who are wondering, yes, I still have a baby bump. He’s been cooking in there for 40 weeks and 3 days and seems quite comfy not to join the world quite yet! Im taking advantage of this borrowed time to read, workout, last minute organize, and of course letting JB cook amazing meals while we have time to linger in the kitchen.
Yesterday JB made this delicious quinoa Mexican bowl. The picture doesn’t do it justice but I promise you want be disappointed!
It’s a very simple recipe with simple ingredients. This makes enough for two.
1 cup of cooked quinoa
1 can of organic corn
3/4 red onion, diced
Serving of tofu (or any protein you prefer)
Handful of cilantro
Hot Sauce optional
1. Sauté the corn and red onion in olive oil. Add a dash of salt/pepper. Add in the cooked quinoa once corn is cooked.
2. In a separate bowl, mash the avocado, cilantro, about 1/4 cup of the red onion, salt, and pepper.
3. Sauté tofu in olive oil. We added red pepper flakes, pepper, and a dash or three of hot sauce.
4. Spoon quinoa mixture into a bowl, add tofu, then top with guacamole.