Spicy Tuna Quinoa – two ways!

Once upon a time when I was in a land far, far away (Australia) I waltzed into once my preferred natural food markets, conveniently located on my favorite discount shopping street, who conveniently always offers massive amounts of samples.

I was a bit peckish and opted for something more substantial. The flavor combination has been stuck in my head ever since.

It was a black or red quinoa (I forgot, oops) tuna, and a bunch of things which made is spicy.

I’ve experimented with sriracha, hatch chiles, chile powder, red quinoa, black quinoa. Finally I’ve developed the prefect recreation to my memory. And one for those who aren’t spicy fanatics.

I made a spicy version and a non spicy. It doesn’t really matter if you use the spicy version on the red or black quinoa though. Feel free to sub in TVP for the tuna to veg-i-fy it.

A little background on colored Quinoa

Basically the darker the color, the nuttier the taste. So choose based on your taste preference, the red was just right if we’re going to speak in Goldilocks terms.

So Black Quinoa = super nutty

Red Quinoa = rather nutty

Beige Quinoa (the natural) = just a bit nutty

SUPER SPICY TUNA BLACK QUINOA

• 1 c quinoa
• 2 c water
• 3 hatch chiles
• 1 squirt of sriracha
• 1/2 t cayenne pepper
• 1/2 t Habanero flakes
• 1 or 2 t salt
• ½ can tuna

SPICY TUNA RED QUINOA

• 1 c quinoa
• 2 c water
• 3 hatch chiles
• 1-2 t salt
• ½ can tuna
• 1/4 t cayenne
• 1/2 t Habanero flakes
• 1/4 t chile del arbol

1. Add water, quinoa, and a teaspoon of salt to pot and bring to a boil
2. Add in the hatch chiles early on to let it soak up the flavor (also add the sriracha here for the super spicy version)
3. Once the mixture looks about done add the remainder of ingredients
4. Season and spice to taste!

Once cooled the spiciness toned down a bit and the black quinoa was actually  bit more to my liking on the spicy scale.

This has been a nice change up to my previous quinoa mixtures and I’ve really been enjoying it for lunch (..and dinner…and breakfast…and I’m weird…)

I’m gonna end with a truly random question that has nothing to do with any of the above.

What is the oddest/most unique type of music you listen to when blogging, doing work, cleaning, etc…?

For me: it’s a tie between motown and funk. It just gets my brain groove goin’

x

Casey

Casa Bonita Quinoa

Since I now have a much heavier schedule than I am used to, I’ll be brown baggin’ it more often than not.

But this is much more modern and chic compared to the old brown bag:

How Kah-yoot!

I got this bad boy in Australia. Microwave and dishwasher friendly. And a handy-dandy compartment to store my fork!

Plus its a perfect contraption for salad shaking.

Remember those salad shakers from Mickey Dee’s?

Trust me – the organic/sustainable way if more fun.

You will be seeing a lot of Quinoa on the blog. Until I get sick of it and need to take a break to see other grains.

Quinoa just hold up so well and the flavor combination it can take are so versatile. Spicy, zest italian, sweet ‘n’ fruity.

Does it sound like I”m rattling off the name of salad dressing to anyone else?

Back to my train of thought- spicy.

Given the fact that I’ve made my way back from down under to the rockies, I thought I’d Casa Bonita it up.

Hatch Chiles again? Yeah, I went there.

I let the quinoa cook up for a bit then threw in some hatch chiles.

Then waited some more before I threw in the rest of the ingredients.

Casa Bonita Quinoa (v)

• 3 c water
• 2 c quinoa
• 3-4 chiles (hatch are not incredibly spicy so alter accordingly) 
• 1/2 can of black beans
• 1/2 diced and sautéed onion
• Chili Powder (I used Chile de Arbol)
• Chopped tomatoes (or whole cherry/grape tomatoes)
• A sprinkle of Old Bay (optional)
• S&P

1. Heat water in a covered pot
2. Add quinoa (and salt) and cover
3. Once the mixture has started to thicken, add the chiles
4. When the quinoa looks just about done add the remaining ingredients

Oh hey, it’s vegan too!

Adios,

Casey

Turny and Rotating Thingo

Hello Beautiful Creatures.

Big news. I HAVE INTERNET and oh, what a glorious feeling it is!

Funny how you don’t realize how much you depend on something until it is taken away from you.

Now that I’m settling into the new house, the new job, and the new quarter of school.

Well actually, life is not slowing down at any point and I am just going to have to try my best to keep it up with it.

Good thing I love being busy :).

What have I been up to in the meantime?

Orientation week leading and the first week of classes, so lots of grab-n-go (or buy-from-whole-foods-n-go)

Salad: Rocket and Spinach mix, peppers, onion, mushrooms,Hatch-a-mole

Hatch-a-mole is guacamole with hatch chiles mixed in. I saw Whole Foods roasting their hatch chiles (local from CO) in the morning in some giant contraption.

You don’t want me to describe this contraption because I will use words like “turny”and “rotating thingo”.

The hatch-a-mole was so good I promptly returned and bought a container of hatch chiles.

 Also spotted:

I noticed a bunch of chia-filled drinks on the shelf (Synergy included)

I love chia, so I figured this could be a cool concept.

It was really interesting and different.

Then the novelty wore off and I realized this tasted to slimy, like I was swallowing a drink filled with bugs.

Not for me.

I’ll be back soon with all sorts of eats.

Casey