No I’m not dead. Here’s a recipe.

I know it’s been 3.5 years since I wrote something here. I keep meaning to rectify that, but the task always ends up bumped down my To Do list. Especially once I had a baby, and then didn’t blog about it, and the spectre of “sharing the big news!” loomed over me for so long it just seemed like hard work to start blogging again. Ha! As if I have an audience that doesn’t already know all about my beautiful almost-2 year old girl via Facebook or Twitter or, you know, in person. Here she is when she was about 5 months old, still one of my favourite pictures of her.

Good morning! #mybeautifulbaby #socute #feetarefun

Anyway.

I by no means intend for this blog to become a cooking blog. But I’ve been adventuring in the kitchen the last few years, a lot more than ever before in my life, and sometimes I have something I feel like sharing. Cooking with a toddler around does add an extra challenge to the process of making dinner: (a) will she eat it? and (b) how quickly can I get it ready? I guess (c) how nutritious is it? should also get a mention!

I can’t remember how I originally stumbled on to this, but I have adapted it a little (partly to deal with Australian product differences) and here we go:

One Pan Mexican Quinoa

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 1 cup vegetable or chicken style stock
  • 1 400g can black beans, drained and rinsed
  • 1 400g can diced tomatoes
  • 1 cup frozen corn kernels
  • ¼-½ teaspoon chili powder,
  • ½ teaspoon cumin
  • Salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime

Instructions

  • Heat olive oil in a large frying pan/cast iron pan over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  • Stir in avocado and lime juice (to taste).
  • Serve immediately.

Add freshly chopped coriander leaves if you like the stuff. Or leave it off, if you hate it, like me.

Next time I’m thinking about adding some chopped red capsicum for extra colour and crispness. Also thinking about doubling it so we have a decent amount of leftovers, but then I don’t think it would fit in our Le Creuset pan.

The toddler’s verdict? Yummy (although a little tricky to eat with limited spoon technique, so much of the quinoa got left behind).

Adapted from here.