I admit, I have two separate Pinterest boards related to food. One is called “Food Porn” and the other is called “Health(ier) Recipes.” The reason that I call the second one “health(ier) recipes” is because the word “healthy,” when describing food, is so loaded. Almost every food and drink can be criticized for something, whether it’s because the food is non-organic, non-Paleo, GMO, highly caloric, non-nutritive… I mean, we’re even being told when we should drink water to reap the most benefits. Is there seriously a wrong time of day to drink water?
Healthy has become complicated.
But it doesn’t have to be. If we look at the definition of health, it usually includes something about being “free from illness or injury” and when we look at the definition of healthy, it usually includes something about being “good for you.” It’s pretty simple. My personal definition of healthy food is the stuff that makes you feel good (not bloated), that keeps you full longer, and that helps curb cravings for less nutritive food.
So based on that definition, I present my recipe for “Fiesta Stir-Fry.” What I love about this recipe is that it is made from ingredients I often have on hand- and so many ingredients are optional, so you can play around, modify and enjoy!
Prep: 5-10 minutes Cook: 20 minutes
2 boneless chicken breasts, diced (can be omitted if vegetarian)
1.5 cups quinoa (red or white)
1 Tbsp. olive oil (or some other fat that will prevent ingredients from sticking to the pan)
1 tsp. minced garlic (optional)
1 can diced tomatoes, or 2-3 plum tomatoes, diced
1 can black beans, drained and rinsed (can be omitted too!)
1 red or white onion, diced
1 avocado, sliced (optional)
1 Tbsp. fresh cilantro, chopped (optional)
3 Tbsp. chili powder (I prefer a more mild variety, but this is up to you!)
1 tsp. cumin powder
1 tsp. stevia or 1 Tbsp agave syrup (optional)
1. Cook quinoa according to package directions.
2. In a LARGE frying pan, heat oil/fat over medium heat. Add onion and garlic (if using) and sautee until soft and fragrant. Add chili powder and cumin. Add chicken to pan and cook until no longer pink.
3. Add diced tomatoes and black beans. Cook for a few moments, until sauce from tomatoes is simmering.
4. Add sweetener (if using) to frying pan.
5. On plates or bowls, arrange cooked quinoa, then cover in tomato/chicken/bean mixture. Top with avocado and cilantro, if using.