This is a great recipe to serve alongside a bowl of nachos. And sour cream. And guacamole.
I am a big fan of southwestern spiced dishes in general and nachos in particular.
But a good nacho is really hard to find here on the rock. I prefer nachos that are 1) made with yellow corn 2) thick and 3) not too salty. The nachos I have found locally tend to have one or two of those three qualities, but never all three together at the same time. I generally settle for 'yellow corn' and 'not too salty', compromising on the thickness. Life can be rough here on the rock ;-)
We really enjoyed this quinoa salad! It was great on Day 1- piled up on some nachos, on Day 2- thrown into a leafy salad, and on Day 3- served alongside roasted chicken. But, quite frankly, we have overdosed on quinoa here in my house this week! In fact, my husband threatened to run away if I cook quinoa tonight. This is always a risk when I am experimenting with a new dish. For now, there is an brief moratorium on quinoa.
But I have a game plan for tonight. Potatoes.
Potatoes are always a hit with my people. They love them boiled, mashed, baked, scalloped, fried. I don't revere the potato quite as much as my people; when we have a boil-up, the potato is usually left off my plate to allow more room for the carrot, turnip, meat and gravy. But oven-roasted potatoes are a different story altogether! Yum.
So, tonight I will have oven roasted potatoes.
I wonder what they would taste like with some quinoa salad sprinkled on them?
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