This was great! When my other vegetarian meal didn't work out, this was a very quick, tasty save for our dinner. I halved it for my small family, and made it as written except I added a little bit of extra broth halfway through when it looked like it might burn before the quinoa was soft (and mine was done at 15 minutes). I used up a half can of southwestern corn instead of frozen (about 2/3c), and I used some parsley to bulk up the cilantro when I didn't have enough. The corn mix had a little red pepper in it, so I might add some diced red pepper in step one the next time; the color was very nice. It seemed very hot when I first tasted it, but the flavors mellowed after it sat for a couple of hours. I served it with the last of some sour cream and guacamole in flatbreads at room temperature, and it was delish! This will be a go-to as I keep trying to serve more vegetarian meals. Thanks! UPDATE: the next day, I took about half the leftovers (about 1-1 1/2 c) and mixed them with half a can of black beans, mashed as smoothly as possible, one egg, and breadcrumbs (about 1/2-2/3 c., whatever is needed to reach consistency), and formed the mix into burgers (I got six, but yield will vary). I baked at 365, ten minutes per side, and they were delicious!
Was this review helpful?
1 user found this review helpful
This was great! When my other vegetarian meal didn't work out, this was a very quick, tasty...