On Monday I adjusted another Relish! recipe to be a meatless meal option for my family. The original recipe was called "Not So Sloppy Joes". It was basically a homemade sloppy joe recipe.
We substituted quinoa. In the future I would adjust the cumin in the recipe to make it taste a little better. However, this one did not make the favorites list. Neither my husband nor I like "real" sloppy joes so making it from scratch and making it meatless didn't make the sandwich any more appealing to us. I will say that the homemade flavor was much better so if you already like your canned sloppy joe sauce, you will probably love this.
My adjusted recipe is as follows:
1 cup of quinoa(soaked and rinsed)
coarse salt and freshly ground pepper, to taste
1 teaspoon garlic, minced
1/2 teaspoon ground cumin
10 ounces of home-canned tomatoes and chiles (or Ro-tel)
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons tomato paste
1 avocado , pitted, peeled and sliced
1/2 white onion , chopped
Prepare the quinoa as instructed. Mix garlic, cumin, brown sugar, cider vinegar, tomato paste and tomato/chiles in a small bowl then add to the quinoa. Towards the end of the simmering--add the chopped onions. Or if you prefer them raw, just top your sandwich with them and slices of the avocado.
We used basic Pepperidge Farm wheat buns this time. (I'd recommend toasting them because the quinoa/sloppy joe mix makes the bun pretty soggy.
The side is a variation of coleslaw.
1/2 10-ounce bag broccoli slaw
2 carrots , finely chopped
1/4 cup raisins
3 tablespoons white vinegar
1/4 cup sugar
1/2 cup mayonnaise
coarse salt and freshly ground pepper, to taste
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