You need to sit down. Because tonight, I’m sharing with you my KILLER GUACAMOLE recipe. This privilege is not to be taken lightly. It has the power to brighten up a cloudy day, to make people fall in love, and even cure a broken heart. So get. excited.
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OK back to the food!
If there’s one thing I love, it’s Mexican food! Seriously though – give me a big honkin’ scoop of guacamole and I am happier than a pig in slop!
Tonight’s meal is one of my best recipes. And I don’t say that lightly.
It is out of this world.
The crust is a Quinoa flatbread that you can actually pick up like a pizza and lemme tell ya — it rocks. Crispy, crunchy and packed with protein and fiber!
It’s topped with a roasted red pepper sauce, Mexican-flavored veggies and guacamole!! YUM!
Here’s what you need:
3/4 cup quinoa cooked in 1 1/2 cups of vegetable stock
1 garlic clove, chopped
1 egg white (for vegan option, use 1 flax or chia egg)
1 red pepper, roasted then chopped
1 garlic clove, chopped
1 onion, sliced
4 garlic cloves, chopped
1 1/2 tsp cumin
1 tsp oregano
1/2 tsp chili powder
1/2 tsp paprika
fresh cilantro, chopped
green onions, sliced
3 Tbsp red onion, finely minced
squeeze of lime
1 garlic clove, grated
handful of fresh cilantro, chopped
Preheat oven to 400 degrees. Cook your quinoa per package directions, until it absorbs the liquid. (15 minutes). While it cooks, line a baking sheet with parchment paper and spray it with olive oil.
Once the quinoa is cooked, fluff it with a fork and allow it to cool slightly. Put it into your food processor with the garlic and about 1/2 tsp salt. Blend until it starts to break down a bit and sticks together. Transfer to a bowl, and then stir in your egg white (or egg of choice) so it blends in.
Then, put your “dough” onto the baking sheet. Take another sheet of parchment paper, put it on top and “smoosh” it out as thin as you can get it! Carefully peel back the top parchment, and spray the crust wit olive oil. Pop it in the oven for 10 minutes, then turn down the oven to 350 and bake for another 15-20 minutes. (You’ll pop it back in the oven briefly after you top it with the sauce).
To make the sauce, start out by roasting your red pepper. (Option to simply use jarred roasted red peppers.) Set the pepper on the gas flame, and turn it with tongs until it is completely charred on all sides. Then, put it in a bowl and cover tightly with plastic wrap so that the steam loosens the skil. Let sit for about 15 minutes. Then, the charred skill will peel right off. (Use your hands.) And then you’re left with a wonderful roasted pepper! If you don’t have a gas flame, you can do the same thing under the broiler!
After you peel the skin and take out the seeds, chop the flesh and put it in the food processor with the garlic clove and salt. Blend until you get your smooth sauce.
Meanwhile, sauté your onions in 1 Tbsp of EVOO with salt, pepper and spices. Allow the onions to soften for about 10 minutes, adding in your garlic for the last 4 minutes. You could also add some chopped peppers or mushrooms too!
Lastly, make the guacamole by mashing the avocado, salt, and lime juice with a fork. Stir everything in. Refrigerate. Delish!!
Top the cooked crust with the sauce and onions and bake for another 5-8 minutes.
Top with cilantro, green onions, and guacamole!
This meal was OUT OF THIS WORLD! It had the glamour of a pizza, with fabulous Mexican flavors! The cumin and chili powder were smokey and spicy, while the onions were almost sweet!
The quinoa was crunchy and gave a nice nutty undertone, while the guacamole was cool, rich, and refreshing! Finally, the roasted red pepper offered an amazing smokey sweetness, which paired perfectly with the bright fresh cilantro! Simply spectacular!
Alright, that’s it for tonight! What are YOUR favorite pizza toppings?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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