What makes a nacho a nacho? Is it because there is a giant bed of chips with tons of stuff on top? Or because of the cheese?
Either way, normal nachos are usully not-cho healthy. This is how I do nachos. With homemade baked corn tortilla chips, a big grass scoop of Quinoa Salsa, and some Goat cheese to top it off!
I was working on my light bouncing during this shoot. The sun was high and very strong at the time I wanted to photograph, so I had to bring the party inside. Definitely a different style of photography…something I am going to have to get used to again once winter comes
Oh, the thought of winter makes me want to cry.
But then I look at these nachos and I’m happy again
Ingredients for Healthy Quinoa Nachos
cooked quinoa
tomatoes, diced
red onion, finely diced
sweet yellow corn
fresh cilantro, chopped
salt
lime (juice)
On today’s agenda
Get a Minnesota Drivers License (should have done this about a year ago…better late than never!)
Make a dessert for tonight’s happy hour with work buds!
Pack for Kansas (Blake and I are going to Kansas tomorrow for a wedding shower and to see family
1 cup cooked quinoa (~1/2 cup dry quinoa + 1 cup water )
3 large tomatoes, diced
⅓ red onion, finely diced
1 can sweet yellow corn
¼ cup fresh cilantro, chopped
1t salt
½ lime (juice)
optional: 2-3 tablespoons finely diced jalapeño
optional: 1 can black beans
Instructions
Begin by cooking quinoa. In a medium size pot, bring 1 cup water and ½ cup quinoa to a rolling boil. Then, turn down to simmer and cover for about 15 minutes or until all of the water is evaporated. Transfer quinoa into a tupperware and place in refrigerator to cool.
Next, prepare veggies. Finley dice tomatoes and onion and mix together in a large bowl. Then, chop fresh cilantro and add to mixture along with a can of corn. Once the quinoa has cooled, add into mixture and give a final mix.