Hey hey hey! Look at who we have here today! It’s my homegirl Asiya who blogs over at my favorite (Asi, it’s favOrite, not favOUite 😉 ) space on the internet, Chocolate and Chillies! Not only is she a co-host with me and Sarah for Eid Eats 2016, but she is one of my closest friends and confidantes. She holds a special place in my heart, and I am so grateful and blessed for her friendship.
You know those cartoons where there’s an angel on our right shoulder and a devil on the left? Well Asiya is the angel on my right shoulder, giving suggestions on where to cut fat in recipes, or where we can swap wheat flour in for all-purpose flour. My foodie desires are like the devil on your left shoulder, whispering things like, “more butter baby!”
Well, since it’s Ramadan and the Shayateen are chained up, I’ll hand it over to our Angel Asiya, and she can share the healthy and delicious yummies that she’s been up to 😉
Ramadan Mubarak! I hope everyone’s fasts are going well and we are all making the most of this blessed month. I’m very excited to be guest posting on Henna’s fabulous blog! Henna and I have been good friends for a few years now. Over these years, Henna has become one my closest friends. She is someone you can go to for advice or for just a “Hey Girlfriend!!!!” It’s amazing how the internet connects people who otherwise would never have met. Not only is Henna a wonderful friend…but she is also a great cook! Her blog is full of delicious recipes. Our family has lately been enjoying her Cajun Chicken Pasta. It has been a big hit! Her recipe for Chicken Keema has been a life saver on many occasions when I’ve needed something quick to whip up or if I have run out of adrak laysan (ginger garlic paste). Bolani is one of my favourites and Henna’s recipe was delish!
Now for the recipe I am sharing with you today! I find in Ramadan it can be hard to keep a balanced diet, especially with these long fasts. Also, with our traditional South Asian diet, we tend to indulge in a lot of deep fried goodness. So today I am sharing a recipe the helps to balance out all those unhealthy iftaris. It’s a one pot meal and super quick to make which is a great help during Ramadan. You can have it on its own or pair it with some grilled chicken or fish. Leftovers also make a great suhoor! For a change you can have leftovers wrapped in a tortilla topped with some sour cream, salsa and guacamole.
Thank you Henna for sharing your space with me and for letting me guest post on your blog!
One Pan Mexican Quinoa
Adapted from Damn Delicious
1 tbsp canola oil
2 garlic cloves, minced or pressed
1 green chilli, minced
1 cup quinoa
1 cup water
1 19 oz tin black beans, drained and rinsed
2 tomatoes, diced
1 cup frozen corn
1 tsp chilli powder
1/2 tsp cumin powder
salt and freshly ground black pepper to taste
2 tbsp lemon juice
2 tbsp minced cilantro
Over medium-high heat, heat the oil in a large skillet. Add garlic and green chilli. Cook until fragrant, approximately 1 minute. Add quinoa, water, black beans, tomato, corn, chilli powder, cumin powder, salt and pepper. Bring to a boil. Cover and reduce heat. Cook until quinoa is cooked, about 15-20 minutes. Mix in lemon juice and cilantro. Enjoy!