|2 servings||calories per servings 693||protein serving 22 g||carbs per serving 116 g||total fat per serving 19 g|
Beans and rice are nice, but beans and quinoa are PeachDishy keen! This assemble-your-own, casual dinner is packed with SuperFoods: high-protein quinoa, beans and pepitas; antioxidant-rich peppers; and lots of iron, calcium and Vitamins A and C to go around.
This late spring dish will be available for delivery through June 24.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||1 g|
|Total Carbohydrates||116 g|
|Dietary Fiber||25 g|
Prepare your mise en place: Peel and chop garlic. Remove and discard pepper stem, core and seeds; thinly slice flesh. Halve squash lengthwise, and thinly slice crosswise. Halve tomato, remove and discard stem and pale core, and dice flesh.
Place a large skillet over medium heat, and add 1 teaspoon cooking oil. When the oil is shimmering add garlic and pepper. Cook while stirring until the peppers begin to sweat and soften, 3-4 minutes.
Stir in squash, tomato, quinoa, 1 teaspoon kosher salt, and 1 1/2 teaspoons (about 1/2 packet) Southwestern Seasoning. Add 1 1/2 cups water, and stir well to combine. Cover and cook until quinoa is tender and liquid is fully absorbed, 15-16 minutes.
While the quinoa is cooking warm tortillas in a hot, dry pan. Cut avocado in half lengthwise around the pit, then carefully remove pit and discard. Use a spoon to scoop each avocado half from its peel. Cut avocado into 1/2-inch pieces.
When quinoa is fully cooked, stir in beans. Taste and adjust seasoning as desired with kosher salt and remaining Southwestern Seasoning.
Serve with tortillas on the side to make tacos. Top each with diced avocado and pepitas. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...