Entrée of the Month
"Experience a new burst of flavor with our entrée of the month, carefully crafted to delight your taste buds and satisfy your cravings!"
Congratulations Gina Re Lynn!
Congratulations to our beautiful sister, Gina Re Lynn! She prepared Quinoa sauteed' with shallots, garlic powder and onion powder; Topped with Portobello mushroom, red bell peppers, black olives, black beans, shallots and collard greens. Seasoned in cumin, chipotle, chili powder, garlic powder, Franks hot sauce seasoning, parsley, sea salt, pepper: Half an avocado sliced on the side.
Sauteed Quinoa with vegetables, mushrooms and black beans with avocado on the side.
Cooking
Here are the cooking steps for Quinoa sautéed with shallots, garlic powder, and onion powder, topped with Portobello mushroom, red bell peppers, black olives, black beans, shallots, and collard greens, seasoned in cumin, chipotle, chili powder, garlic powder, Frank's hot sauce seasoning, parsley, sea salt, and pepper, with half an avocado sliced on the side:
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 shallot, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Portobello mushroom, sliced
- 1 red bell pepper, sliced
- 1/2 cup black olives, sliced
- 1/2 cup black beans, drained and rinsed
- 1 cup collard greens, chopped
- 1 tablespoon cumin
- 1 teaspoon chipotle powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon Frank's hot sauce seasoning
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- 1/2 avocado, sliced
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Instructions:
1. Rinse the quinoa in cold water and drain well.
2. In a medium pot, bring the water to a boil and add the quinoa. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water has been absorbed. Fluff with a fork and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped shallot and sauté for 1-2 minutes until softened.
4. Add the cooked quinoa to the skillet and stir to combine with the shallots. Sprinkle with garlic powder and onion powder, and stir to coat.
5. Add the sliced Portobello mushroom and red bell pepper to the skillet and cook for 3-5 minutes until tender.
6. Add the black olives, black beans, and chopped collard greens to the skillet and stir to combine. Cook for an additional 2-3 minutes until the collard greens have wilted.
7. Sprinkle the cumin, chipotle powder, chili powder, garlic powder, and Frank's hot sauce seasoning over the quinoa mixture. Stir to coat and cook for an additional 1-2 minutes until the spices are fragrant.
8. Add the chopped parsley and stir to combine. Season with salt and pepper to taste.
9. Serve the quinoa sautéed mixture in a bowl, topped with sliced avocado on the side. Enjoy!