Zzzzzz Zzzzz yawn Zzzzzz

I am going to try my absolute best to stay awake while I share this yummy recipe with y’all.

Why’s that you say? Welp my friends, I have the worst time sleeping. Some would call it insomnia, some say sleep anxiety, my mom has a hard time sleeping; so some call it genetics. Whatever you want to call it I have a horrible time getting in eight hours of sleep, or even six for that matter. Last night was one of the worst I’ve had in a while. After finally falling asleep a little before midnight, I woke up at 3:18 annnnnnd that was my morning.

I did everything I could to fall back to sleep. I took more melatonin, I tried to listen to my breathing; but my mind WOULD NOT SHUT OFF. So I read a book until about 5:15 before turning the light off and giving the whole sleeping thing another go. At 6:02 I finally called it. I was up.

This isn’t a typical night for me, but it’s not that off either.

Whenever I have a night like that, restless and draining; the only things that I like to eat are things I can throw together with minimal effort.

Enter the Southwest Quinoa Bowl!

A few weeks ago I went over to my friend, Julia’s, house for dinner.

*Sidenote: when your job is to cook food for other people, it’s really nice to have a friend cook for you! Thanks Jules!

Julia made the best vegetarian rice and black bean dish with homemade guacamole. It was simple yet SUPER delicious! So while shuffling my feet I dug through my kitchen to make my version of Jules’ dinner.

I was so happy to have this ready from start to finish in 20 minutes. Meals like this make life so much easier when running on empty.

Now if you’ll excuse me; I’m in a food coma and need a little cat nap.

Ingredients: makes 1 bowl

1/4 cup quinoa

1/2 cup water

2 Tablespoons of your favorite salsa

1/4 cup black beans

1 Tablespoon sour cream

Tortilla chips (as many as you please)

Guacamole:

1 avocado

Juice of 1/2 lime

1/4 red onion, diced

Pinch of cumin

Pinch of cayenne

1 garlic clove, minced

Splash of lime and a sprinkle of cilantro for garnish

Recipe:

Start by cooking the quinoa in a pan with the water for about 18 minutes. Stir in the salsa and cook another 2 minutes or until all of the liquid is absorbed.

Meanwhile, whip up the guacamole, drain and rinse your black beans, chop the cilantro.

Once the quinoa is finished cooking assemble your bowl with the quinoa, black beans, a dollop of sour cream, tortilla chips, guacamole and garnish with a splash of lime juice and cilantro.

Then stir it all up in a big bowl mess and enjoy!