So really, there is nothing special about this dish. However, because I have recently stopped eating meat, instead of rice I use quinoa, which is a source of complete protein.
If you want a really nice breakdown on quinoa, what it is and why it's wonderful, you can read Emily's post over at the Daily Garnish (read here)
Ingredients for MexiQuinoa (Yields 4 - 5 servings)
- 1¼ c. Quinoa
- 1 can of Black Beans
- 1 can of Pinto Beans
- 1 fire roasted red pepper (diced)
- ½ onion (diced and sautéed)
- Salsa (whatever your preference)
- 1 to 2 tbsp Sour cream
- ⅛ - ¼ c. shredded cheese (depending on cheesy preference)
- Tortilla chips
Once the water boils, I dump the quinoa in. Stir occassionally. Like rice, it will absorb all of the water moreover, when the little tails sprout, it's done.
While the quinoa is cooking, I dice and sauté the onion and once that starts to cook down, I add the fire roasted red pepper
I open the can of black and pinto beans and rinse them off.
Once the quinoa is done cooking, I add the beans to the grain. As those are incorporated, I add the onion and pepper mixture. Then I add the salsa, sour cream and shredded cheese and mix it all together.
The brilliance of the recipe is that it really does not require a lot of cheese or sour cream before it becomes deliciously creamy...
Add to a bowl, and scoop with tortilla chips and enjoy!