What makes a nacho a nacho? Is it because there is a giant bed of chips with tons of stuff on top? Or because of the cheese?
Either way, normal nachos are usully not-cho healthy. This is how I do nachos. With homemade baked corn tortilla chips, a big grass scoop of Quinoa Salsa, and some Goat cheese to top it off!
I was working on my light bouncing during this shoot. The sun was high and very strong at the time I wanted to photograph, so I had to bring the party inside. Definitely a different style of photography…something I am going to have to get used to again once winter comes 🙁 Oh, the thought of winter makes me want to cry.
But then I look at these nachos and I’m happy again 🙂
- 1 cup cooked quinoa (~1/2 cup dry quinoa + 1 cup water )
- 3 large tomatoes, diced
- ⅓ red onion, finely diced
- 1 can sweet yellow corn
- ¼ cup fresh cilantro, chopped
- 1t salt
- ½ lime (juice)
- optional: 2-3 tablespoons finely diced jalapeño
- optional: 1 can black beans
- Begin by cooking quinoa. In a medium size pot, bring 1 cup water and ½ cup quinoa to a rolling boil. Then, turn down to simmer and cover for about 15 minutes or until all of the water is evaporated. Transfer quinoa into a tupperware and place in refrigerator to cool.
- Next, prepare veggies. Finley dice tomatoes and onion and mix together in a large bowl. Then, chop fresh cilantro and add to mixture along with a can of corn. Once the quinoa has cooled, add into mixture and give a final mix.
- Season with salt and lime juice.
On today’s agenda
- Get a Minnesota Drivers License (should have done this about a year ago…better late than never!)
- Make a dessert for tonight’s happy hour with work buds!
- Pack for Kansas (Blake and I are going to Kansas tomorrow for a wedding shower and to see family 🙂