Sometimes you crave things; cheezy pasta, pizza, loaded fries. Whatever it is for you, you can bet on it that there’s a healthy version of it out there, now. So why not add another one?
I made this recipe for healthy nachos while I was on vacation in Spain. I was craving nachos for dinner and was inspired by the ever-inspiring Ellen Fisher (while watching her YouTube videos) to make them healthy. The end-result was surprisingly good. So good that even my family (who all hate quinoa) asked me to make it for them, too, next time.
So here we go. This recipe serves two but you can easily add or reduce the ingredients to suit as many people as you like.
I made the quinoa meat ahead of time because it also requires an oven but you can just add it to the oven, placing it below the potatoes. Aside from the potatoes, I think everything in here would go great in a burrito, as well. Simply add in some leafy greens or rice to fill up the burrito and enjoy.
– 3 to 4 potatoes
– 1 cup quinoa
– Vegetable bouillon cube
– 2 cloves garlic
– Half an onion
– 1 cup sliced mushrooms
– tbsp tamari (or soy sauce)
– 1 tin kidney beans
– Tomato (2 large or 3-4 smaller ones)
– 1 onion
– Fresh cilantro
– 1 avocado
– 1 lemon or lime
First of all, preheat the oven to 220 C.
Thinly slice the potatoes. Really, you can make them as thin as you like but I prefer them about as thick as a magazine. That way they’ll be slightly chewy, yet crispy on the outside after you bake them. Organize the potatoes on a baking tray so that none of them are covered. Once the oven is completely pre-heated put the potatoes in the oven for 20-30 minutes (depending on the thickness). Be sure to flip them halfway through so that both sides get browned and crispy.
Add water and a cube of veggie bouillon to a boil. Add the quinoa and cook until done (this usually takes 10-15 minutes).
In a pan on medium heat, add the garlic and onion and bake until the onion becomes translucent. Then add the mushrooms and cook them down a little before adding the quinoa, salt, pepper, paprika, cumin and tamari. Cook this for about 10 minutes.
Transfer the mixture to an oven-safe dish and place in the microwave for 10-15 minutes.
After this time, take the mixture from the oven, mix in the kidney beans and place the dish back in the oven for another 10-15 minutes.
The mixture has to brown and become crispy on top, leaving it slightly softer below. That way – once you mix it – it will have a nice mix of structures.
To make the salsa simply finely dice the tomato, onion and as much fresh cilantro as you’d like. Add in some salt and pepper and place to the side.
Lastly you need to mash an avocado and add a little lemon juice and salt. This may seem like the most boring guac you’ve ever had but there’s so much flavor in the other parts of the recipe the simplicity is actually what makes the combo perfect.
On a plate layer the potatos, then the “meat”, the salsa and lastly the guac. I like to eat this by placing a little bit of everything on a potato and eating it like a loaded nacho chip.