I’m half beginning to wonder if I should rename my blog something about quinoa and desserts.  We used to eat quinoa about once a week but lately it makes it onto the menu at least two or three times per week in some form or another.  Lately Andrew has been asking, “Mom, can we do that thing where you type all the food we want to eat?” (i.e. weekly menu planning), and he puts quinoa on the list every.single.time.

Mostly we enjoy it as a main course but given its similarity to rice or pasta, it clearly has excellent potential as a side dish.  This particular version features ground chipotle chile powder, cumin, scallions and lime juice which ultimately result in something reminiscent of a typical Mexican rice side, but much healthier.  Considering that we make some form of Mexican food at least once a week, this will be going into heavy rotation in our house.  It also makes a nice base for vegetarian taco or burrito filling.  I used some of the leftovers to make tacos with fresh veggies thrown in and a drizzle of avocado cream sauce, and it made a great lunch as well.