The Seahawks are going to the Superbowl next week and Seahawks fever is in full effect!!! If you are anywhere near the Seattle area it is completely unavoidable, and we have been totally sucked in! The boys are decked out in their blue and green, we are driving to Seattle to pick up blue and green donuts from Mighty O, and we are even making blue and green dinners!
Last Sunday, after the amazing game (amazing even for a fair weather fan like me!) I whipped up this quick and easy dinner! I made a one pot taco meat from green lentils and quinoa seasoned with my fajita mix. It’s packed with protein so that you can build your muscles like the big guys!
While the taco meat was cooking I prepped the veggies and made a fast Avocado Crème Fraiche with ripe avocados, garlic, and plain soy yogurt. And bonus—it kept it’s pretty green color for 2 days in the fridge! Might have lasted longer than that but I ate it before I got to test it!
Pile up a plate of chips with delicious toppings, or start with a bed of lettuce for an entrée sized salad—either way you’ll be showing your 12th man spirit! Go Hawks!
1 onion, diced
2 t olive oil
1 t salt
1 t paprika
1 t onion powder
1/2 t cumin
1/2 t garlic powder
1/2 t adobo seasoning
small sliver of achiote/annatto paste (It comes in a block and you can just slice off a little bit. I then chop it up and I use about ½ teaspoon. You can find this in Latin Markets, and larger grocery stores.)
½ t oregano (if you can find Mexican oregano that is best!)
1 T tomato paste
1 c green lentils, rinsed
1 c quinoa, rinsed
5 c water
Heat olive oil in a medium pot. Add onion and brown over medium heat. Add all spices and tomato paste and mix well. Add lentils, quinoa, and water. Bring to a boil. Reduce to a simmer and cover, stirring a few times over the next 25 minutes while lentils and quinoa cook.
Meanwhile, prep all veggies for your salad or nachos. I used:
squeeze of lime juice
Then make your…
Avocado Crème Fraiche
¼ c plain soy yogurt (I like Whole Soy unsweetened plain)
2 cloves garlic
½ t cumin
1 t nutritional yeast
1 t adobo seasoning (or salt to taste)
½ – ¾ c water to get desired consistency.
Add all ingredients to your blender and blend until smooth. Store leftovers in an airtight container in the fridge (the less surface area you have, the less browning will occur—try a narrow jar!).
Once the lentils are just slightly al dente and the quinoa is cooked you are ready to assemble. For the nachos, start with a big pile of BLUE tortilla chips. If you are going the salad route, start with a base of GREEN lettuce, and then add your BLUE chips. Add taco meat, then fresh veggies, and repeat with a second layer if desired. Top with a big dollop or drizzle of the Avocado Crème Fraiche. Serve up to your biggest Seahawks fans!
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