Mexican Egg White Quinoa Breakfast Tacos

September 10, 2016

 

Taco-Taco-Tacos! OmNomNom. I am so happy that Taco Tuesday is still a thing. So many really cool restaurants have come out with some inventive ideas on what to stuff into those tiny little corn tortillas. They're delicious, cheap and oh-so filling. My favorite local place is downtown Milwaukee. It's called, Hinterland Erie Street Gastropub and they have three choices each week. Usually a meat, fish and seitan option. With that, they have a fantastic drink special to help those special guys slide down into your tummy-not that you really need any help really. But I like alcohol. So, there's that :) 

I'm super stoked to be going this week with some friends after a much needed hair cut. It's kinda out of control. Like, what is this?! Farrah Fawcett hair gone bad.

 

And YES, I still say "stoked". Don't judge me. 

 

It's been a bit of a rough summer for me and am happy to have these tacos in my life.

It's the little things, right?! I usually love summer, but I'm looking forward to a quiet, solitary winter. I get my best writing done when the snow is falling. I welcome the loneliness. 

 

 

 

These tacos are easy and I used a bunch of stuff that I had left over from a client's meal. Score!

 

 

Serves: One Single Cat Lady (for life)

 

Ingredients:

 

1/2 Cup Cooked Quinoa (good if you have leftovers)

1/3 Cup Canned Corn

1/3 Cup Canned Black Beans (rinsed really well)

1/4 Cup Chopped Red Bell Pepper

2 TBS chopped Green Onion

2 TBS torn Cilantro leaves + extra for plating

1/4 Cup Crumbled Feta

1/3 Cup grated Parmesan Reggiano 

1/4 tsp Cumin

1/4 tsp Garlic Powder

1/4 tsp Onion Powder 

1/2 tsp Chili Powder (scale it back if you don't like the heat)

S & P

1-2 Egg Whites

Hot Sauce

Sour Cream

4 Warmed Corn Tortillas

Slice of lime

2 TBS Butter

Tin Foil

 

Dump COOKED quinoa into a bowl with the corn, black beans, bell pepper, green onion, cilantro, cheeses, cumin, garlic powder, onion powder, chili powder and S & P to taste. Adjust the herbs if needed too. 

 

Heat oven to 350 and wrap tortillas in tinfoil. Pop in oven while cooking the rest.

 

Heat the butter (or EVOO if you're being all healthy), on Med-low. Once heated add the egg white and firm, then scramble. Add the quinoa mix to the warmed pan and heat thoroughly. Adjust the temp as necessary. You don't want the cheese melting really, just warmed.

 

Fill the warmed tortillias with mix and top with sour cream, hot sauce and a few more cilantro leaves. Squirt some lime juice and eat! 

 

Then work on an art project if you're feeling a little "burned."

 

 

 

Enjoy!

 

 

 

 

 

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