Last night for dinner, I was craving nachos but wanted to make a healthier alternative for Zander’s sake, so I came up with a new creation, Quinoa Nachos! Zander liked this dish as much as I did, which makes me like it even more. I’ll definitely be making this one again. 🙂
1 cup quinoa
1 bag Morningstar Farms Vegan Chik’n Strips
2 Tbsp grapeseed oil
2-3 roma tomatoes (diced)
1 avocado (diced)
1/4 – 1/2 cup black olives (diced)
salt, pepper, and garlic powder to taste
OPTIONAL: salsa, vegan sour cream, and whatever other toppings you like
Put 1 cup quinoa and 2 cups water in a pot and bring to a boil. Once boiling, lower the heat, cover, and simmer for 10-15 minutes. (I often cook my quinoa in vegetable broth for extra flavor, but I was in a hurry last night and used just plain old water, which wound up tasting great in this dish).
While the quinoa is cooking, saute the vegan chicken strips in grapeseed oil with a bit of garlic, salt, and pepper. (I went for sort of a crusty “blackened chicken” finish, rather than simply browning it, because I was using these for nachos, and it was yummy.)
Next, chop the “chicken” strips into little bite-sized pieces, and toss together with the diced tomatoes and avocado in a large bowl. When the quinoa is done cooking, mix that in, as well. Then put your “nachos” on a plate and add optional toppings–we used salsa and vegan sour cream, although the dish tasted great even without those.
Zander and I ate this warm out of the skillet for dinner last night and cold out of the fridge for lunch today. It was great both ways. Hooray for quinoa!