May 6, 2014 by jeliwobble
The kids wanted tacos one night, so I relented as I had all the ingredients in, and made them our usual ground/minced turkey taco filling. I made a delicious refried black bean dish as well, based on one from Thomasina Miers’ Mexican Food Made Simple book. I then went to the freezer for some soy or Quorn grounds/mince for the husband and discovered that I hadn’t got either. This is almost unheard of! I nearly fainted so ran around like a headless chicken for a few minutes until I stood still for a second and realised I did have quinoa in the cupboard.
It received such a warm welcome that I made it again last night for Cinco de Mayo! Here is the recipe in all its glory.
1/2 cup (approx 60g) of dry quinoa made up according to the instructions on the bag
2 or 3 large mushrooms, diced very small
1/2 onion, diced small
1 carrot, diced small
1/3 packet of your favourite low sodium taco seasoning made up as per the packet*
1/2 tsp Marmite (yeast extract) – optional but, in my opinion, it’s not…
1/2 tbsp oil
Salt and pepper to taste (shouldn’t need it with the seasoning mix but you may disagree)
Heat the oil in a good cooking pan then start to soften the carrots and onion in it. Add the mushrooms as the onions begin to go translucent and stir gently. When the mushrooms begin to release their water, add the cooked quinoa and mix thoroughly. Add the water required by the taco seasoning and heat through. Add the Marmite/yeast extract and stir thoroughly, then add the taco seasoning and stir until thickened.
Serves 2 or one hungry bloke.
*Taco seasoning is, essentially, a cheat. If you prefer, and have the following in your store cupboard, you could try making your own with paprika, ancho chili powder, cumin, oregano, garlic salt and a little cornflour/starch to thicken the whole shebang. Pinches of each will do for this dish but you can make up your own tub of it, adjusting the amounts to taste, to keep in the store cupboard if you prefer.